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Instant Pot Beef and Vegetable Soup

This Instant Pot beef and vegetable soup is healthy and simple to make in your electric pressure cooker. The stewing beef comes out so tender!

Course Soup
Cuisine American
Keyword Instant Pot beef and vegetable soup
Prep Time 15 minutes
Cook Time 30 minutes
Inactive time 25 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 296 kcal
Author Natasha Bull

Ingredients

  • 1 pound stewing beef cut into small (3/4-1" pieces)
  • 3 medium carrots peeled & sliced
  • 3 sticks celery chopped
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 cups water
  • 2 large Russet potatoes peeled & diced
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Italian seasoning
  • 3/4 cup frozen peas and/or corn optional
  • Salt & pepper to taste

Instructions

  1. Cut the beef into smaller pieces (about 3/4-1" or so cubes) - they will cook faster and be more tender. Season them with salt & pepper. Prep the other ingredients.

  2. Add the olive oil to your Instant Pot (IP) and press the sauté button. Brown the beef on all sides (about 5 minutes total). If you think the IP will be crowded, do this in two batches. Take the meat out and set it aside, and then spoon out most of the excess fat from your IP (leave about 1-2 tablespoons).

  3. Add in the onion and celery and sauté for 4-5 minutes, then stir in the garlic. Ensure any brown bits are scraped up from the bottom of the IP.

  4. Add the meat back into the IP, along with the carrots, potatoes, broth, water, Worcestershire sauce, and Italian seasoning.

  5. Close the lid, ensure the valve is on "sealing", and then press the "manual" button and set it to cook on high pressure for 20 minutes. It'll take at least 10 minutes to get up to pressure.

  6. Once the countdown has finished, let the pressure naturally release for 15 minutes, then turn the valve to release the remaining pressure.

  7. Stir in the frozen peas and corn (I just mix the two together, but you can use one or both or neither). They will cook through really fast. Season the soup with extra salt & pepper as needed.

Recipe Notes

  • Inactive time indicates the time it takes for the IP to get up to pressure and do a natural pressure release.
  • This is the Instant Pot that I used for this recipe.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Facts
Instant Pot Beef and Vegetable Soup
Amount Per Serving
Calories 296 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 47mg16%
Sodium 696mg30%
Potassium 1092mg31%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 4g4%
Protein 23g46%
Vitamin A 5324IU106%
Vitamin C 19mg23%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.