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A bowl of Instant Pot vegetable beef soup filled with fresh vegetables and tender beef.
Linda

Instant Pot Vegetable Beef Soup

Warm and comforting, this Instant Pot Vegetable Beef Soup is perfect for chilly days, packed with veggies and tender beef.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 onion, diced
  • 1 medium Yukon Gold potato, scrubbed and diced
  • 3 stalks celery, diced
  • 2 tablespoons fresh thyme
  • 1 tablespoon tomato paste
  • 14.5 ounce can diced tomatoes
  • 1 quart low-sodium vegetable broth
  • 2 cups mixed frozen vegetables

Equipment

  • Instant Pot
  • Wooden Spoon
  • ladle

Method
 

  1. Add olive oil to the Instant Pot and set to Sauté. Season beef with salt and pepper; brown on all sides for about 10 minutes. Remove and set aside.
  2. Add onion, potato, celery, and thyme; cook 5 minutes until softened. Season as needed.
  3. Add tomato paste; cook 1 minute, then deglaze with some vegetable broth.
  4. Stir in diced tomatoes, remaining broth, and browned beef. Cancel Sauté, seal lid, and set vent to Sealing.
  5. Pressure cook on High for 25 minutes. Natural release 15 minutes, then quick release any remaining pressure.
  6. Open lid, add frozen vegetables, and cook on Sauté 5 minutes. Adjust seasoning and serve.

Notes

Feel free to customize with your favorite vegetables!