Instant Pot Vegetable Beef Soup

This Instant Pot vegetable soup is Southern comfort in a bowl, packed with tender veggies and savory goodness. Quick, easy, and mighty tasty with a slice of cornbread on the side!

Course Main Course, Side Dish, Soup

Cuisine American, Southern

Keyword instant-pot-vegetable-beef-soup, vegetable-beef-soup-recipe

Prep Time 10

Cook Time 28

Release time 10

Total Time 48

Servings servings

Calories 300kcal

Ingredients

1 1/2 lb stew beef cut into bite size cubes
2 Tbsp olive oil
1 tsp garlic salt (or 1 tsp salt and 1 tsp granulated garlic)
1 tsp black pepper
1 medium onion diced
1 rib celery thinly sliced
5 cups beef stock
2 Tbsp Worcestershire sauce
1 15 oz can Italian seasoned diced tomatoes
1 Tbsp tomato paste may use additional to taste at the end of cooking
1 12 oz bag frozen mixed vegetables thawed
2 medium russet potatoes peeled and cut into 1/2 inch cubes
1 bay leaf
1 Tbsp sugar or alternative sweetener of choice
1 tsp dry Italian seasoning
1/2 tsp crushed red pepper flakes optional
2 Tbsp chopped fresh parsley

Instructions

Turn Instant Pot to the sauté setting and drizzle with olive oil. Add stew beef to pot and season with garlic salt and black pepper. Brown on all sides for about 4-5 minutes total.
Add onion and celery. Cook for 2-3 minutes to soften. Turn off Instant Pot.
To the pot add beef stock, worcestershire sauce, canned tomatoes, tomato paste, mixed vegetables, potatoes, bay leaf, sugar, Italian seasoning and crushed red pepper flakes, reserving parsley for the end of cooking. Stir until combined.
Place lid on top, lock it and set to manual high pressure for 20 minutes. (It takes longer to come to pressure with this amount of ingredients)
After cooking time is complete allow pressure valve to release naturally for 10 minutes then use quick release.
Mix in fresh parsley and serve with garlic bread or cornbread.
Stovetop Instructions:
In a 6 quart dutch oven or similar size soup pot, heat olive oil over medium-high heat. Add stew beef in a single layer.
Brown stew beef on all sides, seasoning with garlic salt and black pepper. Brown on all sides for about 4-5 minutes total. Remove using a slotted spoon to a plate.
Add onion and celery to pot. Cook for 2-3 minutes or until softened.
To the pot add stock, Worcestershire sauce, canned tomatoes, tomato paste, bay leaf, sugar, Italian seasoning and red pepper flakes. Return beef to the pot.
Bring to a boil, then lower the heat and simmer covered for 75 minutes, or until the meat is fork tender.
Uncover and add mixed vegetables and diced potatoes. Replace the lid and continue to cook for an additional 15 minutes or until the potatoes are fork tender.
Thicken with additional tomato paste, if desired.Mix in chopped parsley and serve.

Notes

What beef is best for vegetable beef soup? I use beef stew meat in this recipe. If preferred you could use small chunks or cubes of beef chuck roast. When doing so, the soup may take longer to cook depending on how your appliance performs.
Frozen Vegetables - For ease of preparation, mixed frozen vegetables will work like a charm in this soup recipe. If you prefer making your own fresh vegetables, you certainly can.
Fresh Vegetables - Using fresh vegetables, you'll need around 3/4 cup each of corn, carrots and green beans with around 1/2 cup of peas. All of these amounts can be adapted to the amount you have on hand, or to your personal taste.
Potatoes - You could use sweet potatoes, parsnips, broccoli, or zucchini in this soup recipe.
Beans - You can also adapt this soup recipe using your favorite variety of beans. Baby lima beans, garbanzo beans, black beans or kidney beans are also delicious in vegetable beef soup.
Thicken the Soup - At the end of cooking, you can thicken the beef broth further by using additional tomato paste, if desired. Add one or two tablespoons at a time, mix through until it's completely melted before testing the thickness.
Fresh Herbs - You can add fresh thyme, fresh basil, chives or fresh rosemary.

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