Instant Pot Beef Recipes/ Instant Pot Soups/ Instant Pot Stews & Braises

Instant Pot Beef & Vegetable Soup

This nutritious Instant Pot Beef & Vegetable Soup will keep you cozy and warm until the end of winter and it’s Whole30 and gluten-free friendly.

Instant Pot Beef Vegetable Soup

Photo by Carly Harmon of @cravingharmony

We are at the tail end of winter so comforting and nutritious soup is still a must. When it’s cold you just don’t feel like doing much, especially planning out a whole dinner menu for the family. A thick stew-like hearty soup will keep everyone full with only the good stuff.

What’s great about soup is you can make a large batch and serve for several meals thereafter. Makes life so much simpler with fewer decisions you have to make with an already hectic schedule. When you’re busy it’s easy to go with fast food that isn’t healthy. Setting aside a little time to make this soup is a great meal prepping plan for the rest of the week to have a nutritious meal ready to be heated up.

This soup is Whole30 and gluten-free friendly. You can even replace white potatoes with sweet potatoes. The recipe is best suited to a 6-quart and an 8-quart Instant Pots but you could half the ingredients for a smaller batch in case you need to. 

Instant Pot Beef Vegetable Soup

Instant Pot Beef & Vegetable Soup

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Instant Pot Pressure Cooker
  • Cuisine: European


This Instant Pot beef and vegetable soup has a thick, stew-like consistency. The recipe is best suited to a 6-quart and an 8-quart Instant Pots but you could half the ingredients for a smaller batch.



Part 1
About 1.5 lb diced beef (such as chuck or another stewing steak)
4 cups water (or beef broth)
1 cube beef stock (if using water)
2 cloves garlic, minced
2 bay leaves

Part 2
1 onion, diced
1 celery stalk, sliced
2 carrots, sliced
4 potatoes, diced into cubes
1 medium zucchini, diced into cubes
1 cup frozen peas
1 cube vegetable stock or broth
1 tbsp soy sauce (coconut aminos for a Whole30 version)
2 tbsp tomato paste
2 tbsp lemon juice
1 tsp mixed dried herbs (Italian herbs)
½ teaspoon chili flakes (optional)
4 more cups of water

To finish:
Chopped fresh parsley, for garnish
Salt, pepper to taste


Part 1. Turn the Instant Pot on. Add the diced beef, 4 cups of water, one beef stock cube, garlic and bay leaves. Press Manual (Pressure Level on newer models), make sure the pressure is set to HIGH and adjust the timer to 20 minutes. While cooking, prepare Part 2 ingredients.

Once the cooking stops, release the pressure naturally for 5 minutes, then do a quick release and open the lid.

Part 2. Add the ingredients from Part 2, including 4 more cups of water (or more if needed to just cover the ingredients). Stir and set to Manua, HIGH pressure for 10 minutes. After 10 minutes, release the pressure naturally or use the quick release method (up to you)>

Finally, taste for salt and pepper and garnish with chopped parsley.


  • Serving Size: 4-6

Keywords: beef vegetable soup thick stew 6-quart 8-quart garlic bay leaves


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