Vegetable Beef Soup is one of those meals that immediately makes me think of my parents and grandparents. It’s perfect for a snowy winter night, a rainy spring afternoon, or a crisp fall lunch date. Or if you’re like me, you’ll enjoy this Vegetable Beef Soup during the summer too! Best part? This Vegetable Beef Soup is Instant Pot Vegetable Beef Soup!
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I also have a regular stove top version of this recipe on the blog, here!
Soup is one of those meals that I can eat on all week long; Thomas needs a bit of variety when it comes to meals. I can make a huge pot of soup on Sunday, pour it into my glass containers and eat on it all week long.
Especially with the baby here, I’m 100% fine with meals that I can make big batches of and just reheat as soon as I lay him down for his afternoon nap.
Speaking of naps…I need my baby love to stop fighting naps. I mean come on little dude, naps are the best. THE BEST. I was hoping that he wouldn’t fight me on naps for at least a year hahaha. He does perfect at night when it’s time for us to do is bedtime routine and tuck him in. However, naps during the day, he fights sleep like crazy and then just knocks out. One day he’ll miss naps. 😉
Back to soup though…
While broccoli and cheese soup is probably my all time favorite soup to eat, Vegetable soup is by far my favorite to make. There is just something about sitting down to a hot bowl of vegetable soup that makes me feel like I’m back in my parents kitchen. It also makes me think about all of the stories my mom tells me about how much time her mom spent in the kitchen when they were growing up.
Why? Well because this recipe is an Instant Pot version of my favorite vegetable soup recipe that my Nana use to make. I can see her in the kitchen now making this for all of her kids while shooing them out of the kitchen.
I sure do wish she was here to see these new pressure cookers like the Instant Pot. I bet she’d love it. My mom use to tell me that her mom used a pressure cooker a lot. When it was time to take the lid off of it to check the food, my nana would make all of her kids go to the back of the house. After she opened it and it was safe, they could come back up to the front of the house. She was terrified of it blowing up.
I can’t blame her. I have the electric Instant Pot version and I still don’t want Jackson anywhere near it. I just don’t want to take any chances with him. Gotta keep that baby safe. 🙂
- To make this vegetarian just leave out the beef and use vegetable stock instead of beef broth.
- You can make this on the stove too. Just follow this stove top recipe on the blog, here!
- I drain the vegetables before I add them, I don’t think it needs all of the liquid from the canned vegetables.
- I use canned vegetables for this recipe because that’s how my Nana made it!
- If it thickens up too much, just stir in a little extra water or beef broth after cooking.
- I use a 6 quart Instant Pot for all of my recipes.
Instant Pot Vegetable Beef Soup
Instant Pot Vegetable Beef Soup
Vegetable Beef Soup is one of those meals that immediately makes me think of my parents and grandparents. It’s perfect for a snowy winter night, a rainy spring afternoon, or a crisp fall lunch date. Or if you’re like me, you’ll enjoy this Vegetable Beef Soup during the summer too! Best part? This Vegetable Beef Soup is Instant Pot Vegetable Beef Soup!
Ingredients
- 2 tablespoons olive oil
- 2 pounds stew beef
- 2 teaspoons complete seasoning (or your favorite all purpose seasoning)
- 1 can (8 oz) tomato sauce
- 1 can (23.2 oz) large can tomato soup
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 -2 teaspoons pepper (depending on how much you like pepper)
- 1 pinch salt
- 1 can (14.5 oz) french style green beans
- 2 cans (14.5 oz each) sliced carrots
- 1 can (15.25 oz) sweet corn
- 2 cans (15 oz each) cans diced potatoes
- 1 cup water
- 2 cups beef broth
Instructions
- Select the Saute Button on the Instant Pot and set it to normal.
- Add 2 tablespoons oil and beef (cook in two batches if needed)
- Season the beef with the complete seasoning.
- Stir and cook beef until browned on all sides; about 5 minutes per batch.
- Drain liquid off if necessary. Hit the Cancel Button.
- In a bowl, mix together the tomato soup, tomato sauce and seasonings.
- Pour all vegetables (drained) into Instant Pot
- Add in beef.
- Stir
- Add in tomato mixture.
- Pour in the beef broth and water. Stir until combined.
- Put the lid onto the Instant Pot and seal it, making sure the vent on top is in the correct position.
- Press the MEAT/STEW button and cook at high pressure for 35 minutes.
- When done cooking, let it natural release for 5 minutes and then use the quick release on top to depressurize the Instant Pot.
Notes
-- 6 QUART PRESSURE COOKER USED -- PREP: 20 minutes | CLOSED POT TIME: 1 hour 10 minutes (COOK TIME - 35 Minutes!) |
(NORMALLY HAVE 1-2 CUPS PER SERVING - ALSO GREAT FOR FREEZING AND FOR EATING ON ALL WEEK)
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 134Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 45mgSodium: 358mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 16g
This data was provided and calculated by Nutritionix on 2/16/2020 - Nutrition information isn’t always accurate as Nutrition facts can change based on brands and amounts used.
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Jennifer Fite says
What is an instant pot??? And instant pot seasoning??
Is the pressure pot the new pressure cookers that are
Out now??? Because if that’s what it is. I’ve got
The big one. But can’t find any good recipes to
Cook anything in it. The vegetable soup sounds
Great. And that’s the first thing I’m going to
Make. It looks great. And I could eat that all
Week long. But what is the instant pot seasoning
Packet? I’ve never seen anything like that in
The store. I’m keeping all your recipes because
They look so good. And what looks good usually
Taste great!!!!
Angie says
An Instant Pot is an electric pressure cooker. I hope that you love the soup! We love the instant pot version and the stove top version. What instant pot seasoning packet are you talking about? There is no such thing as instant pot seasoning.
Jessica says
If I wanted to use fresh potatoes and carrots instead of the canned ones, do I need to adjust the cooking time on the pressure cooker?
Angie says
You shouldn’t have to add more time. High pressure for 35 minutes should be plenty of time to cook the carrots and potatoes 🙂
Hollis Shoultz says
Hello. I really love vegetable soup, with or without meat. You have in your ingredients an 8 oz can tomato sauce but your recipe calls for tomato paste. Do I use an 8 oz can of tomato paste? Keep the instant pot recipes coming, I need to get more experience wi5h mine. Thanks
Angie says
Hey! It’s sauce 🙂 I’m not sure where the paste came from. Must have been “new mom brain” when I was typing it up haha.
Brian says
This recipe does not work. The pot keeps displaying “burn”. I had to open it up remove everything clean the bottom of the pot (it had some burned stuff on it) put it back in and start over and then it just did it again. What a waste of time and money.
Angie says
Hi Brain,
Sorry, this recipe didn’t work for you but I think it’s a little unfair to say that this recipe doesn’t work considering I make it like this a lot and it does in fact work….unless I have some magical Instant Pot skills that I don’t know about. I know some people have had problems with recipes saying BURN in their instant pot but I have yet to have it happen to me for this recipe or any other. I’m not saying that it can’t happen but like I’ve said before, it obviously works because it’s the recipe I use for my instant pot every time I make it. 🙂
Ashley says
I’ve had this happen with Instant Pot recipes that call for browning meat before adding other ingredients. The trick is to NOT cancel the saute when the meat is done browning. Instead, you need to deglaze the bottom of the pot by adding a splash of the beef broth, wine, or even water or just diced onions or other veggies that have moisture. Stir, gently scraping the browny bits from the bottom of the pot until they’re all unstuck and then hit cancel and continue with the rest of the recipe.
Karen W says
Ashley,
I do the same! Well kind of. I hit cancel like the recipe said but I put in the beef broth and water and scrape the bottom of the pan before I add the tomato stuf.. It’s normally still hot enough to deglaze even if I hit cancel.
Brooke says
Brian – I experienced the same thing. It’s kept burning. Took everything out, cleaned the pan and it statutes again. All the vegetables are burning to the bottom. I just took all the contents and moved it to the crockpot for 8 hours.
Angie says
I’m not sure why myself and others are having success with the recipes and others aren’t. It has me scratching my head.
Courtney says
I’ve had zero issues and I’ve made this at least 4 times since Black Friday! I’ve got it in the pot right now actually!
Angie says
So glad the hear that Courtney!
Danielle says
using canned veggies doesn’t make them disappear under pressure for that long?
Angie says
Nope. If it did they wouldn’t be in the picture haha 😉
Rita Leggett says
We made this tonight and it was so good! I’ve only made 2 soups in my Instant Pot so far, this one and another broccoli cheese one. This one is a new family favorite.
Michelle says
Can I use a slow cooker for the beef vegetable soup?
Angie says
You sure can! Here is my version for the slow cooker https://www.bigbearswife.com/slow-cooker-beef-and-vegetable-soup/
Sandy says
I have a T-fal pressure cooker. The settings are a little different than a Instapot. So I just started the recipe. Had to put it on pressure cook to get the high setting. My stew/soup setting defaults to medium temp. Let’s see what happens!
Chris the Foodie Dad says
Ok, first time making a comment on a recipe EVER, after researching and cooking hundreds over the last 10 years or so. I had to comment because this soup came out excellent. Very flavorful and incredibly simple. My first instinct as a foodie was to forego the canned vegetables for fresh – as I always do. However, I was making this as a first recipe in my new instapot, and decided to do the recipe exactly as written – primarily because the purpose in buying the instapot for me was to be able to quickly throw together healthy meals for my family when we have kids sports games (3-4 nights a week) with little time to prepare. So, other than trimming my own stew beef from a chuck roast, I followed the recipe to a T. Boy am I happy I did. This soup was had deep flavor, very rich and beefy broth with perfectly cooked vegetables. Great job Angie! You have a new fan.
Angie says
Hi Chris!! I’m so happy to hear that you loved it! It’s one of our favorites!
Becky says
This was amazing!!! It was so easy to make in the instant pot. I have only used it one other time before and was intimidated but thought I would give it a try again and I’m so glad that I did. If I wanted to add barley (the Quaker kind from the box), should I add it with everything else at the beginning or after cooking and just let it sit with the lid on until the barley cooks? Does that make sense? LOL.
I will definitely have to try your other recipes. Thank you!
Angie says
Hey! I’m so glad that you liked this!! I haven’t tried cooking barley in a recipe in the instant pot so I’m not really sure. I may have to play around with that soon!
Anna says
I am very eager to try this recipe! It sounds like a quick way to make a delicious soup! Would I be able to use a bag of mixed frozen vegetables as opposed to canned? Would I need to change any of the cooking?
Angie says
Hey! I’m sure you can! I haven’t tried it like that but I don’t think there would be a problem with that.
Becky G. says
I’m excitedly preparing to make this soup today, but have a question before I start. I wasn’t able to find a large can of tomato soup, so will be using smaller cans of condensed. Do I need to add water, or use the condensed straight up?
Angie says
You can use one large can of tomato soup or small cans, just make sure it’s the same total amount that the recipe calls for.
Steve says
Thanks for the recipe. Fun to make and very good!
Alicia Owens says
Hi! I am mot new to electric pressure cookers, just the Instapot brand. I bought the 8 quart Lux one. Do I need to adjust anythibg? Thanks
Angie says
It should be fine. I use a 6 quart one.
Myka says
This was amazing! To those of you who are getting the burn notice make sure you deglaze the pot every time you sauté something. The newer pots are more sensitive
Monte says
I’m new to the Instapot craze, and this one looked the most appealing (I’m a single, cook-by-photo guy) and it didn’t disappoint. Thanks for posting this!
Angie says
So glad that you liked it!!
Alyssa says
Angie, thanks! Very tasty soup turned out. Very cool photos!
Angie says
So glad that you liked it!
Olga says
Angie, it’s really awesome! This will quickly become a favorite in our house!
Angie says
So glad that you liked it, Olga!!
Sheila says
Does cooking time change if using frozen vegetables instead of canned?
Angie says
No. They’ll defrost pretty quickly 🙂
Heidi says
This was so easy and delicious. I didn’t read the replies before making so I did end up with the burn notice, but after cleaning the bottom of the pot and starting over again, we ended up with the most delicious beef vegetable soup! I will definitely be keeping the ingredients on hand for those cold days that are coming up!
Keely says
Could I use cans of Veg-All instead of individual cans of vegetables? And if so, how many cans?
Angie says
You sure can. I haven’t made it in the instant pot with the Veg-All cans so I’m not sure on their exact size.
Tabitha says
Instead of stew meat, can I use ground beef? And if I did, is there an adjustment for time?
Angie says
you can! Shouldn’t need any time adjustment.
Pam says
Using can soup to make soup! You can’t call it home made, and is cheating!! Using canned products for this is way, way too much sodium! Will look for a healthier recipe without canned, sodium loaded ingredients!
Angie says
First off, the word HOMEMADE doesn’t even appear in the post or recipe ANYWHERE. SECOND if you buy no salt added vegetables there isn’t any. ALSO id you’re that concerned about it rinsing canned vegetables and beans will reduce their sodium content. THIRD, PAM, stop being a gatekeeper to what food other people make. If you don’t like a recipe or like how someone makes something just move on to another recipe that suites your needs. There is no need to stomp your feet and make a declaration of your dislike for it before exiting the page. If you went to someone’s house and they made vegetable soup for everyone and then you saw cans of vegetables in the trash can, would you stomp your feet in their kitchen, scream that they were cheaters and storm out of their house for offering you free soup? I doubt it. So don’t do that on blogs. It’s rude.
Caran says
Seriously good vegetable beef soup! Will definitely make it again. Used fresh potatoes instead of canned. Turned out perfectly! Thank you for sharing this super easy recipe!!!
Andrea Corley says
Would you be able to add pasta noodles to this recipe and if so would it make any changes to it?
Angie says
If I were going to add pasta to this, I would cook the pasta separately and add it to the bowls before pouring the soup over it to serve.