Instant Pot Vegetable Beef Soup Recipe

My Instant Pot Vegetable Beef Soup is a comforting, nutrient-packed meal perfect for any season and any time of day. I love how the tender beef stew meat pairs with the bright, colorful veggies that we can get in the winter months—carrots, celery, and green beans—to make a sturdy, satisfying soup.

Diced tomatoes and beef broth form a super savory base, and this recipe is punchy with herbs: thyme and oregano are the main players, but I sometimes use Italian seasoning for ease.

Ingredients

Beef stew meat is a protein-packed powerhouse that is also rich in iron.

These nutrients give the dish its heartiness and help deliver the deep flavor for which beef stew is known.

Onion: Contributes to the development of layered flavors, provides sweetness, and supplies antioxidants and vitamin C.

Carrots: Rich in beta-carotene, they lend sweetness and fiber to the soup.

Low in calories, crunchy, and conducive to digestion due to its fiber content, celery is a food with many virtues.

Adds carbohydrates and makes the soup filling and comforting: Potatoes.

Green Beans: Low in calories and gives freshness, fiber, and vitamin K.

Tomatoes, diced: They bring acidity and umami, along with a wealth of vitamin C and lycopene.

Sweet, high-fiber, brilliant, and an outstanding protein source—frozen peas.

Ingredient Quantities

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• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into 1-inch pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 ounces) diced tomatoes with juice
• 4 cups beef broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley

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Instructions

1. Put the Instant Pot in sauté mode and heat the olive oil. Add the beef stew meat to the pot and brown it on all sides. Remove it and set it aside.

2. In a pot, sauté the onion and garlic until the onion is translucent, about 2-3 minutes.

3. Put the browned beef back in the pot with the carrots, celery, potatoes, and green beans.

4. Add the diced tomatoes with their juice, beef broth, and water. Combine all the elements with a stir.

5. Incorporate the salt, black pepper, thyme, and oregano, fully integrating them with the other ingredients.

6. Put the lid on the Instant Pot and set it to high pressure for 15 minutes.

7. After the cooking has finished, let the pressure come down naturally for 10 minutes before doing a quick release of any remaining pressure.

8. Combine the frozen peas and the heated soup.

9. If needed, taste and adjust the seasoning.

10. Serve the soup hot and garnished with fresh parsley. Enjoy!

Equipment Needed

1. Instant Pot
2. Wooden or silicone spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Liquid measuring cup
7. Dry measuring cups
8. Ladle
9. Serving bowls

FAQ

• Q: Can I use other types of meat?Yes, other cuts of beef can be used, like chuck roast, or even ground beef for a different texture.
• Q: Can this recipe be made vegetarian?A: Certainly! Leave out the beef stew meat and substitute it with vegetable broth for a filling vegetable soup.
• Q: How do I store leftovers?Leftovers can be kept in the refrigerator for 4 days or frozen for 3 months, but only if they’re stored in an airtight container.
• Q: Can I use fresh herbs instead of dried?Substituting with fresh herbs is preferable; use triple the amount of fresh herbs in place of the dried ones if using fresh herbs.
• Q: Is it possible to add more vegetables?Of course! You can add vegetables like corn, zucchini, or bell peppers for added nutrition and flavor.
• Q: How can I make this soup thicker?A: To achieve a thicker soup, reduce the amount of water added, or mash some of the potatoes after cooking.
• Q: What if I don’t have an Instant Pot? Can I use a slow cooker?Q: What’s your recipe for making Boeuf Bourguignon?

  A: Yes, first you sear the beef, then you sauté the vegetables. After that, you combine all the ingredients in a slow cooker and cook them on low for somewhere between 6-8 hours.

Substitutions and Variations

1 tablespoon olive oil—vegetable oil or avocado oil will work as substitutes.
One pound beef stew meat—substitute with chicken thighs or pork shoulder.
2 potatoes—substitute with sweet potatoes or butternut squash.
1 cup green beans — you can use zucchini or bell peppers instead
1/4 cup parsley, chopped fresh—substitute with cilantro or basil