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This Instant Pot Beef Vegetable Soup Recipe is delicious and can be prepared in under 20 minutes! In the Winter and Fall, I love enjoying a delicious and comforting soup for lunch or dinner and this easy Instant pot soup recipe is perfect for that.

A bowl of hearty Instant Pot Beef Vegetable Soup with diced vegetables and ground beef is placed in front of an Instant Pot. Fresh parsley, sliced bread, a red tomato, and a spoon are on the side, suggesting a cozy homemade meal perfect for following an easy recipe.
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I’m so excited to share with you another electric pressure cooker recipe.  I love my Instant pot and I think you will too. This easy Instant Pot Beef Vegetable Soup Recipe is ready in under 20 minutes from chopping to serving.

My kids can even throw this recipe together in no time at all which is why pressure cooker beef vegetable soup is one of my favorite instant pot recipes.

Plus this soup tastes like it has been cooking all day.  Talk about the perfect dinner when you are in a hurry but are craving some amazing comfort food.

Table of Contents

Why We Love This Recipe

The ingredients are simple.  The only chopping you need to do is for the onions.  Pressure Cooker Beef Vegetable Soup is made with frozen veggies which makes it quick and easy to make.

To be honest, if you do not feel like doing any chopping at all, then throw in some onions flakes instead of the fresh onions to make this an even quicker dinner.

You know you love those kinds of dinner! Try these other delicious instant pot recipes – Instant Pot Cheeseburger Soup and Instant Pot Tortellini Soup Recipe.

Ingredients

Top view of ingredients arranged on a white surface for making an Instant Pot Beef Vegetable Soup Recipe. The setup includes a large glass measuring cup with brown liquid, a small bowl of black pepper, canned diced tomatoes, mixed frozen vegetables, diced potatoes, ground beef, chopped onions, and dried herbs.
  • Ground Beef – You can substitute with beef stew meat
  • Onion – Best Onion Substitute if you are out
  • Potatoes – Use Russet Potatoes or Yukon Gold Potatoes
  • Frozen Mixed Vegetables – We like the mixed vegetables with frozen peas, carrots and green beans
  • Diced Tomatoes – I have even used a can of Rotel

Scroll to the Bottom for the full recipe in the recipe card.

Variations Ideas 

Instant Pot Beef and Vegetable Soup is a great base recipe and I recommend that you make alterations to make this soup recipe work for your family.

  • Change Veggies – If there is vegetable that your family does not like, leave it out.  Also, you can easily make instant pot vegetable beef soup with potatoes by adding 3 diced up potatoes to the Instant Pot with the other ingredients.
  • Seasoning – In addition, you can add minced garlic or garlic powder to give this soup more of an Italian flavor or you can add some cayenne pepper if you prefer spicier soups.  Either option would be delicious for this simple soup recipe! We have even added in dried thyme.

There are many options to mix up this recipe to make it your own!

How to Make Beef Vegetable Soup in the Instant Pot

  • Step 1 – First set your Instant pot to the sauté setting.  Cook the ground beef and onions until the meat is brown and the onions are soft.  Drain off any excess grease.
An overhead view of a pressure cooker pot containing two blocks of ground beef and chopped onions, perfect for starting an Instant Pot Beef Vegetable Soup Recipe. The pot rests on a light-colored countertop next to a white and blue checkered cloth, with a watermark that reads "Eating On A Dime.com".
  • Step 2 – Then add all the other ingredients to the Instant Pot.  Next add the lid and and set to sealing position on the lid.
An opened Instant Pot filled with ingredients for a beef vegetable soup recipe. It contains diced potatoes, tomatoes, ground beef, mixed vegetables including carrots, green beans, corn, and peas, all topped with herbs and seasoning. A checkered cloth is nearby.
  • Step 3 – Next click the manual button and set the time for 5 minutes to cook on high pressure.  After that time, to a quick release from the instant pot to release the pressure.
  • Step 4 – Finally, remove the lid and stir.
A top view of a pot filled with instant pot beef vegetable soup. The hearty soup contains ground beef, potatoes, corn, carrots, and beans in a savory broth. Surrounding the pot are slices of toasted bread, fresh parsley, a tomato, and a striped kitchen towel.

Expert Tips

  • Instant Pot Recommendation – Now you will need an electric pressure cooker for this recipe.  I have an Instant Pot and so far I love it.  You can find the Instant pot on sale here.
  • Fresh Veggies – If you are using fresh vegetables make sure to chop bite sized pieces. Cooking time may change if you using all fresh veggies.
An overhead view of a hearty Instant Pot Beef Vegetable Soup in a black and steel slow cooker. The soup contains vegetables like corn, potatoes, and tomatoes. Surrounding the slow cooker are slices of toasted bread, a whole tomato, parsley, and a striped kitchen towel with a bowl and spoon.

Serving Suggestions

This recipe is packed with tons of veggies and flavor.  It’s perfect to pair with your favorite roll or cornbread making a complete meal for your family.

I love this quick and easy cornbread recipe from scratch.  You’ll be surprised by how easy it is to make homemade cornbread and it taste better than any of the box mixes.

This soup recipe can also be served with easy homemade dinner rolls.  These rolls are the best and will impress your entire family.  I love soaking up this delicious soup with a fresh homemade roll.  Yummy!

Frequently Asked Questions

Can I Use Other Types of Meat?

Yes, you can use stew beef, beef chuck roast or diced up sirloin steak instead of the ground beef. Whatever type of meat that you prefer.

How to Store Leftover Beef Vegetable Soup

Store the leftovers in an airtight container in the refrigerator for 5-7 days. We like to place in individual containers for a quick lunch the next day. We think it taste even better the next day.

How to Freeze Beef Vegetable Soup

After soup has cooled to room temperature place in a freezer safe container. Store in individual size portions so it is easier to thaw and store. The leftovers will last about 3 months if stored properly.

How to Reheat Leftovers

Reheat the leftovers in a microwave safe bowl or on the stove top. I like to reheat on the stove to ensure there are no hotspots.

A ladle filled with hearty Instant Pot beef vegetable soup containing chunks of potato, ground meat, diced tomatoes, corn, carrots, green beans, and peas hovers above a pot of the soup. The background shows the soup pot with the same vibrant mixture of ingredients.

More Instant Pot Soup Recipes

We love to hear from you. If you make Instant Pot Beef Vegetable Soup Recipe, please leave us a comment or a star review.

Review Pin Print
A bowl of hearty Instant Pot Beef Vegetable Soup sits on a table next to a plate with slices of garlic bread and a fresh tomato. The soup is filled with ground beef, potatoes, corn, green beans, and diced tomatoes. A spoon rests nearby for an inviting meal.

Instant Pot Beef Vegetable Soup

4.88 from 75 votes
Quick and easy Instant Pot Beef Vegetable Soup Recipe. This pressure cooker Beef Vegetable Soup Recipe is ready in 20 minutes. Easy instant pot recipe.
Prep Time 4 minutes
Cook Time 5 minutes
Total Time 9 minutes
Servings 8
Cuisine American
Course Soup
Calories 426
Author Carrie Barnard

Ingredients

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Instructions

  • Set your Instant pot to sauté setting. Cook the ground beef and onions until brown and onions are soft. Drain off any excess grease.
  • Add all the other ingredients to the Instant pot.
  • Add lid and and set to sealing.
  • Click the manual button and set the time for 5 minutes. After the cook time, do a quick release to release the pressure from the instant pot by moving the valve on the top of the lid to the venting position.
  • Remove the lid and stir.
  • Serve hot with your favorite rolls and enjoy!

Recipe Notes

This soup can easily be made with ground turkey instead of ground beef.  
Refrigerate the leftovers in an air tight container for up to 5-7 days.  

Nutrition Facts

Calories 426kcal, Carbohydrates 29g, Protein 26g, Fat 24g, Saturated Fat 9g, Trans Fat 1g, Cholesterol 81mg, Sodium 1065mg, Potassium 1132mg, Fiber 5g, Sugar 4g, Vitamin A 3070IU, Vitamin C 25mg, Calcium 110mg, Iron 5mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

About Carrie Page
4.88 from 75 votes (57 ratings without comment)

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Comments

  1. Carrie Barnard says:

    I hope you enjoy it!

  2. Becky says:

    I’m going to try this right now but I will let you know how ? we like it. It is certainly soup weather where I live and we Have snow. WE LOVE SOUP.

  3. Janet says:

    5 stars
    Carrie, this recipe is so good! I love how quickly it came together, and the instant pot kept the vegetables from getting mushy. I used Italian seasoned tomatoes (what I had on hand) but I still added the Italian seasoning. You can’t get enough of that flavor! I used this recipe to feed a group of ladies when we had a game night, and it was a hit! Thanks so much for sharing your recipes! I’ll follow for more.

  4. Taylor says:

    This recipe was soooo delicious! This will definitely become one of my regularly used soups. I added 2 tablespoons of minced garlic and crushed red pepper. I garnished with freshly chopped parsley.

  5. Carrie Barnard says:

    Thanks for the idea!

  6. Mary F Barker-Damour says:

    5 stars
    My husband and I really like this soup. He is on a low salt diet and I found that by using no salt added broth and no salt added diced tomatoes he is able to have this and it is really good.

  7. Carrie says:

    Yes, this freezes great!

  8. Sheila says:

    Will this freeze well? I looove soup especially veggie soup but I’m the only one in the house!!

  9. Lelia says:

    I made this but I added some potatoes. Also, basil, oregano, garlic. I used better than bullion and beef broth. Turned out great.

  10. Mary says:

    5 stars
    HI , I have made this soup once exactly by the recipe and it was great. Now I want to add some different veggies, broccoli, carrots, and cabbage as well as some mixed veggies. Would this work? I just don’t want to ruin a good thing.
    Thanks,
    Mary

  11. Carrie says:

    The liquid amount would stay the same for a 6 quart instant pot. Thank you!

  12. Mary says:

    I have a 6 qt instant pot, would I need to change the amount of liquid that I need to use? I believe this recipe is for a 8qt instant pot. Would really love to try this. Thanks.

  13. Carrie says:

    Yes, canned veggies work great in this recipe. Thanks.

  14. Melinda says:

    Can canned veggies such as vegall be used instead of frozen?

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