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Instant Pot Vegetable Beef Soup

Course Main Course, Soup
Cuisine American
Keyword instant-pot-vegetable-beef-soup
Prep Time 10 minutes
Cook Time 28 minutes
Release time 10 minutes
Total Time 48 minutes
Servings 6 servings
Calories 300kcal


  • 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


  • 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 remaining ingredients 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 to release naturally for 10 minutes then use quick release.
  • Mix in parsley and serve with garlic bread or corn bread.


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. Recover 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.


Serving: 1serving | Calories: 300kcal | Carbohydrates: 19g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 937mg | Potassium: 1189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 4mg