Name: Instant Pot Beef and Vegetable Soup Recipe
Prep time: 15 min
Cook time: PT-489320H6M5S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 lb stewing beef cubes; 2 teaspoons garlic, minced; 1 tablespoon Worcestershire sauce; 6 cups beef or chicken stock; 4 carrots, chopped small; 2 celery stalks, chopped small; 15 oz can diced tomatoes (398 mL), including juices; 2 bay leaves; 2 teaspoons salt; 1 teaspoon dried thyme leaves; 1 cup frozen peas

Jump to Recipe· 4.3 from 55 reviews

If you’re craving a warm, comforting bowl that bursts with flavor and wholesome goodness, you’re going to love this Instant Pot Beef and Vegetable Soup Recipe. Picture tender, juicy chunks of stewing beef mingling with vibrant carrots, celery, and peas, all swimming in a rich, savory broth infused with classic herbs and a splash of Worcestershire sauce. The beauty of this recipe is not only its incredible taste, but also how the Instant Pot makes the whole process quick and effortless, giving you hours of slow-cooked satisfaction in a fraction of the time.

Ingredients You’ll Need

A close-up shows a spoon holding a colorful mix of soup ingredients above a white bowl. On the spoon, there is a thick brown meat piece next to bright green peas, yellow celery, orange carrot cubes, and red tomato pieces with a slightly shiny, textured surface. The soup broth around the spoon is a warm brownish-orange with small vegetable bits floating. The bowl’s rim is visible with a white marbled background underneath. Photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things simple with a handful of everyday ingredients that each play a star role in crafting a hearty and inviting soup. From the caramelized onions that bring sweetness to the subtle zing of Worcestershire sauce, every element adds layers of flavor, texture, and color you’ll notice in every comforting spoonful.

Olive oil: Helps soften the onions and creates a flavorful base for browning the beef.
Onion: Adds natural sweetness and depth as it simmers into the broth.
Stewing beef cubes: Choose tender cuts for melt-in-your-mouth chunks that soak up all the soup’s savory notes.
Minced garlic: Lends an aromatic punch that wakes up the senses.
Worcestershire sauce: Provides a tangy, umami richness that enhances the beef’s flavor.
Beef or chicken stock: The hearty liquid medium carrying all the delicious flavors.
Carrots: Their natural sweetness brightens the soup’s profile and adds color.
Celery: Offers a subtle crunch and earthy undertone.
Diced tomatoes (with juices): Bring acidity and a fresh vibrancy to the broth.
Bay leaves: Infuse the soup with gentle herbal warmth.
Salt: Balances and enhances every ingredient.
Dried thyme leaves: Add an aromatic, slightly minty note that ties everything together.
Frozen peas: Stirred in at the end for a pop of sweetness and color.

How to Make Instant Pot Beef and Vegetable Soup Recipe

Step 1: Sauté the Aromatics and Brown the Beef

Start by selecting the sauté function on your Instant Pot and heating the olive oil. Once hot, add diced onion and cook until it becomes soft and translucent, about 5 to 7 minutes. The softened onions lay down a flavor-packed foundation that will marry beautifully with the beef and vegetables.

Step 2: Brown the Beef Cubes

Add your stewing beef cubes to the pot. Brown the meat on all sides to develop a rich, caramelized crust—this step amps up the savory depth that’s essential for any good beef soup. Browning in the Instant Pot also locks in the juices, helping the beef stay tender after pressure cooking.

Step 3: Add Garlic and Worcestershire Sauce

Push the beef and onions to the sides to create space in the middle of the pot. Toss in minced garlic and let it simmer just for a minute until fragrant. Then stir in Worcestershire sauce, coating the beef and onions, which brings an irresistible umami boost to the soup’s base.

Step 4: Combine Stock and Vegetables

Pour in your choice of beef or chicken stock followed by chopped carrots, celery, diced tomatoes (including the juices), bay leaves, salt, and dried thyme. Stir everything to combine so the flavors begin to meld before sealing the pot. These fresh vegetables add texture and brighten the broth with natural sweetness and acidity.

Step 5: Pressure Cook

Place the lid securely on your Instant Pot and set the steam valve to sealing. Pressure cook on high for exactly 15 minutes. This is the magic step that tenderizes the beef and lets all the ingredients meld together quickly, delivering a rich homemade flavor you’d expect after hours of simmering.

Step 6: Natural Release and Finish with Peas

Once cooking is complete, allow the Instant Pot to depressurize naturally for 10 minutes—this gentle release prevents the meat from drying out. Afterwards, carefully switch the valve to venting to release any remaining pressure. Stir in frozen peas and let the soup sit for another 3 to 5 minutes so they thaw to tender, vibrant perfection.

How to Serve Instant Pot Beef and Vegetable Soup Recipe

Three bowls of vegetable soup are shown from above, placed on a white marbled surface. Each bowl contains a clear brown broth with visible layers of small diced orange carrots, green peas, light green celery, red tomatoes, and chunks of brown meat. Two of the bowls are white with small handles on each side, while the third bowl is turquoise and round without handles. The vegetables and meat are evenly floating throughout the broth in each bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance each bowl by topping it with a sprinkle of freshly chopped parsley or thyme for a fresh herbal note and a burst of green color. If you’re feeling indulgent, a spoonful of sour cream or a grating of sharp cheddar cheese adds creamy richness that pairs beautifully with the savory broth.

Side Dishes

This soup shines alongside crusty bread or buttery dinner rolls that are perfect for dipping and soaking up the flavorful broth. For a lighter touch, serve with a simple green salad tossed in a tangy vinaigrette to balance the soup’s warmth and heartiness.

Creative Ways to Present

For a cozy weeknight meal, ladle the soup into rustic mugs for a casual yet charming presentation. Alternatively, hollow out a round sourdough loaf and pour the soup inside for an edible bowl experience that feels extra special, perfect for impressing guests or making a family dinner feel festive.

Make Ahead and Storage

Storing Leftovers

Once your Instant Pot Beef and Vegetable Soup is completely cooled, transfer it into airtight containers or meal prep jars. Refrigerate for up to four days, which makes this recipe fantastic for busy weeknight lunches or quick dinners. The flavors actually deepen after a day or two!

Freezing

This soup freezes beautifully, making it an ideal candidate for batch cooking. Store it in freezer-safe containers or bags for up to three months. Remember to leave space at the top for expansion as it freezes, and try to flatten freezer bags to save space and speed up thawing.

Reheating

For reheating, thaw overnight in the refrigerator or submerge your sealed container partially in cold water until mostly thawed. Warm the soup gently on the stove over medium heat, stirring occasionally until steaming hot. This helps maintain the tender texture of both your beef and vegetables.

FAQs

Can I use ground beef instead of stewing beef?

You definitely can, though the texture will be different—ground beef will make the soup a bit heartier and more like a stew. To avoid overcooking the ground beef, add it after sautéing the onions and cook it thoroughly before adding the liquid and vegetables.

What if I don’t have an Instant Pot?

No Instant Pot? No problem! You can make this recipe in a traditional slow cooker or on the stove. For the slow cooker, brown the beef and sauté the onions on the stove, then combine everything and cook on low for 6-8 hours. On the stove, simmer gently until beef is tender, about 1.5 to 2 hours.

Can I add other vegetables?

Absolutely! Feel free to add diced potatoes, green beans, corn, or even mushrooms to customize your soup. Just consider cooking times—add quicker-cooking veggies like peas or zucchini at the end to avoid overcooking.

How do I adjust the seasoning?

Seasoning can always be adapted to your taste. Start with the recommended salt amount, but don’t hesitate to add a pinch more or a dash of pepper before serving. A splash of lemon juice or a dash of hot sauce can also brighten up the flavors wonderfully.

Is this recipe suitable for meal prep?

Yes! This Instant Pot Beef and Vegetable Soup Recipe is perfect for meal prepping because it stores and freezes well. Portion it into individual containers for easy grab-and-go lunches or dinners throughout the week, making healthy eating totally manageable even on busy days.

Final Thoughts

With its rich flavors, satisfying textures, and quick preparation, this Instant Pot Beef and Vegetable Soup Recipe quickly earns a spot in your regular recipe rotation. Whether you’re looking for a nourishing lunch or a warming dinner, this soup brings comfort and joy in every bowl. Give it a try—you might just find your new favorite hearty, healthy meal!