Easy and Quick Instant Pot Vegetable Beef Soup Recipe

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Vegetable Beef Soup is such a delicious dish and hearty soup! Even better, if you put it in the Instant Pot, it’s a quick meal, too! This Easy and Quick Instant Pot Vegetable Beef Soup Recipe will be a sure hit with your family for dinner!

Wooden soup bowl filled with Easy and Quick Instant Pot Vegetable Beef Soup Recipe with a silver spoon.

I adore vegetable beef soup, it’s such a comforting dish and it always tastes so, so good. And I love it with any kind of beef. But I’m also a busy mom, and dinner needs to be a relatively quick process. So, my vegetable beef soup has been introduced to the Instant Pot, and they are a match made in heaven! Pressure cooking is just a little modern miracle in my opinion! This soup does really well in the Instant Pot and comes out perfectly every time. the high pressure cooks the meat and you end up with tender beef every single time. This quick and hearty dinner recipe has saved me buckets of time over and over again! And as a mom, I can use all the extra time I can get! I can’t wait for you to try this soup! Let’s get cooking!

Ingredients

Ingredients for Easy and Quick Instant Pot Vegetable Beef Soup Recipe including frozen hash brown potatoes, a bag of frozen mixed vegetables, a carton of beef broth, a can of crushed tomatoes and cooked ground beef, along with an instant pot
  • Cooked Ground Beef – Ground beef is easy and usually on sale, so it’s my preferred meat in this delicious soup.
  • Bag frozen diced hashbrowns – Any cubed-up potatoes will do! But I’d avoid any with seasoning on them, it’ll throw off the flavor of the soup.
  • Crushed tomatoes
  • Frozen mixed veggies – I love the bags that have all the extra veggies like frozen peas, green beans and lima beans and okra!
  • Beef stock
  • Garlic powder
  • Onion powder
  • Dried parsley flakes – If you prefer fresh parsley, go for it. I just rarely have it on hand and rely on my pantry of dried spices often. 
  • Salt & Black Pepper, to taste
Instant pot sitting on the kitchen counter with wooden cutting boards and a crock of wooden utensils next to it along with dry rice and beans as well as some bell peppers on the counter.

​Recommended Equipment

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  • Santoku Knife – You don’t have to go out and buy a nice knife. BUT, if you were in the market for a knife, this is the one I couldn’t do without, and the one I go for time and time again. It’s wonderfully and beautifully made. I’ve had this knife for over 10 years and it’s my favorite thing in my entire kitchen. You truly do get what you pay for in knives. These are made in Germany, but are widely sold in the United States now. You can go way higher in quality as well, this is just a starting point.
  • Can Opener – It took me a long time to find a hand-held can opener that I really liked. This is it! Again, it’s the OXO Good Grips brand, and I love it. I find a big can opener too bulky and it takes up too much countertop space.
  • Instant Pot – This is the Instant Pot that I have and use all the time. I’ve had several versions of the Instant Pot and this is by far, FAR, my favorite.

Cooking Instructions

​Step 1

Brown the ground beef in a heavy skillet.

Time-Saving Tip

I like to keep browned ground beef in the freezer, ready to go. It makes meal prep so much quicker on busy nights! If you already have browned ground beef you’ve got tacos, sloppy joes, and spaghetti sauce at your fingertips in minutes! Or you can add it to some instant pot vegetable soup!

Step 2

Drain the grease from the ground beef.

Frozen vegetables and potatoes along with some cooked ground beef in an instant pot as the beginnings of Instant Pot Vegetable Beef Soup Recipe

Step 3

Add the beef into the Instant Pot and add the rest of the ingredients together in the Instant Pot. Add the beef broth as the last ingredient and add enough that the liquid covers all of the ingredients and the mixture is the consistency of a soup. 

An instant pot filled with Instant Pot Vegetable Beef Soup Recipe soup that is cooked and ready to serve.

Warning

DO NOT overfill the Instant Pot. Remove some of the soup and liquid if it goes over the fill line. If it’s over that line, the instant pot can’t get enough steam to get to pressure and your soup will not cook.

Step 4

Once the soup is done cooking, I like to let the Instant Pot sit and do a natural release for at least 15 minutes. It would take longer to let it do the natural release to completion. But I like to give it 15 minutes or so, and then I do a quick release of the pressure with the manual button. (Please be careful when pushing the pressure release valve. I like to use the end of a wooden spoon to keep my fingers far away from the steam.)

An instant pot filled with Instant Pot Vegetable Beef Soup Recipe soup that is cooked and ready to serve.


Step 5

Open the lid of the Instant Pot and stir the soup. This is extremely HOT liquid. Use care and caution! Check to make sure the potatoes and vegetables are cooked through and adjust the seasoning if necessary. 

Step 6


Serve soup and enjoy!

Substitutions and Additions

Meats

Beef 

You can use most any cut of beef you like with this soup. I use ground beef because it’s easy and it’s cheap. But there are all kinds of cuts of beef that would be delicious in this soup, such as chuck roast (cut into small pieces like beef stew meat). There are usually beef cubes already cut up at the grocery store too. They may work better in a slow cooker where they can cook low and slow and all their connective tissue can melt away. 

Chicken

We love to make this recipe with ground chicken. I still use beef broth, not chicken broth, but the lighter and leaner ground chicken is really, really delicious in this recipe. 

Flavor Alterations

I keep the flavors of this soup pretty basic when I’m making it for my whole family. But if you want to jazz it up and get some big flavor, you can add in some of the following seasonings: (Not all of them at the same time though!) These will just add a little depth of flavor. 

  • Worcestershire Sauce (2 Tablespoons, it gives the best flavor of salt and just an overall depth of flavor!)
  • Bay Leaves (2 while cooking, then fish them out. A bay leaf just gives a little something extra in the flavor department!)
  • Tomato Paste
  • Italian Seasoning

Any of these additions will add loads of flavor to this instant pot beef vegetable soup! Want to go an entirely different direction with the soup? Try this delightful Asian Vegetable Beef Soup from Taste of Home!

Alternative Cooking Methods

Slow-Cooker

This recipe works beautifully in a slow cooker. Follow the directions exactly, and instead of instant pot, put the ingredients in your slow cooker (My Instant Pot is both).  On Slow Cooker setting, cook on low for 8 hours or on high for 4 hours. 

Stove Top Directions

This recipe works really well on the stovetop too. It’ll probably take about an hour, maybe an hour and fifteen minutes on the stove to cook all the way through. Follow the exact same directions, just cook the soup in a pot on the stove instead. Cook over medium-high heat and once the soup comes up to a boil, cover it with a lid and reduce heat to medium-low. 

Storage

Once cooled to room temperature, store this soup in an airtight container up to 4 days in the refrigerator.

Freezer Instructions

This soup freezes and thaws just beautifully. I like to freeze it in gallon-sized bags and lay them flat in the freezer for easy storage. 

Frequently Asked Questions (FAQs)

Can I just use the sauté function on the Instant Pot to brown the beef?

You can! I have never had a ton of luck with the saute setting on my Instant Pot. It seems like whatever I’m cooking always ends up sticking to the bottom because the bottom of the pan is too hot after sauteeing the meat. I always get a burn notice. I never get the browned bits to release off the bottom either. If you have any tips that I’m missing out on – please let me know! I’d love to make this a one-pot recipe!

Can you use fresh vegetables and russet potatoes for this recipe instead of frozen vegetables?

Feel free to use fresh potatoes if you want. But I’d stick to the frozen veggies. They are just as healthy, if not more so, and it saves SO much time. But, having made my plea for time-saving, if you have some fresh vegetables you need to use up, go right ahead! It will still be delicious soup!

A white bowl of vegetable beef soup on a white plate with crackers on the plate, with a red napkin and spoon

Wrap Up – Easy and Quick Instant Pot Vegetable Beef Soup Recipe

I love a good Instant Pot soup recipe. I adore any recipe that lets me get other things done while it’s cooking away in its little container on my kitchen counter! While it’s cooking, I can be cleaning, doing laundry, dishes, helping with homework, or playing with kids all the while my family’s dinner is cooking along. I love a recipe that gives me the freedom to get more done, that’s the best part for me! Homemade soups are just like a giant hug at the end of the day, and we could all use a little bit of that! I can’t wait to hear what you think of this recipe! Happy cooking! And until then… Just Keep Shuffling!

Wooden soup bowl filled with Easy and Quick Instant Pot Vegetable Beef Soup Recipe with a silver spoon.

Easy and Quick Instant Pot Vegetable Beef Soup Recipe

Print Recipe
Vegetable Beef Soup is such a delicious dish and hearty soup! Even better, if you put it in the Instant Pot, it's a quick meal, too! This Easy and Quick Instant Pot Vegetable Beef Soup Recipe will be a sure hit with your family for dinner!
Prep Time:15 minutes
Cook Time:45 minutes
Resting Time:15 minutes
Total Time:1 hour 15 minutes

Equipment

  • 1 Pressure Cookier
  • 1 heavy skillet
  • 1 Strainer
  • 1 Wooden Spoon

Ingredients

  • 2 pounds Ground Beef Can Use Chuck Roast
  • 28 ounces Frozen Diced Hashbrowns Cubed Potatoes
  • 1 28-ounce can Crushed Tomatoes
  • 24 ounces Frozen Mixed Vegetables Vegetable Soup Mix
  • 2 32-ounce cartons Beef Stock
  • 1 teaspoon Garlic Powder If using Fresh, use about a tablespoon
  • 1 teaspoon Onion Powder If using fresh, use whole onion diced up
  • 1 teaspoon Parsley Flakes, dried If using fresh, use about a tablespoon, to taste
  • 1 teaspoon Salt or to taste
  • 1 teaspoon Black Pepper or to taste

Instructions

  • Brown the ground beef in a skillet on the stove.
  • Drain the beef.
  • Add beef and all other ingredients to the instant pot.
  • Mix well and put on lid and cook on high pressure for 35 minutes.
  • Let pressure release naturally for 15 minutes. If any pressure is left, release the pressure valve and carefully remove lid.
  • Stir the soup, check for doneness of vegetables and potatoes, and season further to taste with salt and pepper.

Notes

*** DO NOT fill Instant Pot past it’s “Max Fill” line. It won’t come up to pressure and your soup will not cook. It has to have room for the steam to build up. 

Nutrition

Serving: 1.5cups | Calories: 427kcal | Carbohydrates: 30g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 430mg | Potassium: 781mg | Fiber: 5g | Sugar: 0.03g | Vitamin A: 4321IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 4mg
Course: Main Course, Soup
Cuisine: American
Keyword: Ground Beef Vegetable Soup, Hamburger Vegetable Soup, Instant Pot Hamburger Vegetable Soup, Instant Pot Vegetable Beef Soup, Slow-Cooker Vegetable Beef Soup, Vegetable Beef Soup
Servings: 8
Calories: 427kcal
Cost: 20

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