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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.
The Instant Pot makes this soup recipe easy to make!
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.
EasyvInstant Pot Beef Vegetable Soup.
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.
The 8 quart instant works for my family of 10. However, my sister has a family of 4. She has the 6 quart instant pot and it’s perfect for her family size. They have lots of options so you can easily pick the one that is best suited for your family.
I seriously do love it. However, there are other great electric pressure cookers that will work great for this recipe too. You can find them all on sale here.
What is Pressure cooker Beef Vegetable Soup?
This soup recipe has ground beef in it but is also packed with many delicious vegetables making it loaded with tons of great nutrients.
Also, there is no chopping needed for this recipe! Your family will get to enjoy all the tastes of the vegetables without all the work.
Once you try this instant pot vegetable soup, I know it’ll be on your regular rotation this Fall and Winter.
Ingredients for Instant Pot Vegetable Beef Soup:
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!
Here is what you’ll need to make the best instant pot vegetable beef soup.
- Ground Beef
- Onion
- Potatoes
- Frozen Mixed Vegetables
- Diced Tomatoes
- Beef Broth
- Salt and Pepper
How to make Instant Pot Beef Vegetable Soup with frozen vegetables in under 20 minutes:
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.
Then add all the other ingredients to the Instant Pot. Next add the lid and and set to sealing position on the lid.
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.
Finally, remove the lid and stir.
Serve hot with your favorite rolls or cornbread. Top with parsley. Learn How to Dry Parsley in the Oven. Enjoy!
What do you serve with instant pot vegetable beef soup?
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!
What variations can be made to this instant pot vegetable soup with frozen vegetables?
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.
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.
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!
There are many options to mix up this recipe to make it your own!
Print the best pressure cooker beef vegetable soup below:
Instant Pot Beef Vegetable Soup Recipe
Ingredients
- 2 pounds ground beef
- ½ medium onion diced
- 3 potatoes peeled and diced into 1 inch pieces
- 16 oz frozen mixed vegetables
- 3 cans diced tomatoes (14.5 oz cans)
- 4 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
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
Nutrition Facts
Try these other great Instant Pot Soup Recipes:
- Instant Pot Lasagna Soup Recipe
- Chicken Vegetable Soup
- Ham and Bean Instant Pot Soup Recipe
- Instant Pot Cheeseburger Soup
- Stuffed Peppers Soup Recipe
- Instant Pot Chicken Noodle Soup
- Pressure Cooker Steak Soup Recipe
- Meatball Stew Recipe
- Instant Pot Minestrone Soup Recipe
Try these other pressure cooker recipes:
- Mississippi Pot Roast Pressure Cooker Recipe
- Brown Sugar Carrots Pressure Cooker recipe
- Easy Spanish Rice Pressure Cooker Recipe
- Brown Rice Pressure Cooker Recipe
- Healthy Chicken Tacos Pressure Cooker Recipe
- Instant Pot Ground Beef Stew Recipe
- Instant Pot Chicken Pot Pie Soup Recipe
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.
Thanks for the idea!
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.
Yes, this freezes great!
Will this freeze well? I looove soup especially veggie soup but I’m the only one in the house!!
I made this but I added some potatoes. Also, basil, oregano, garlic. I used better than bullion and beef broth. Turned out great.
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
The liquid amount would stay the same for a 6 quart instant pot. Thank you!
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.
Yes, canned veggies work great in this recipe. Thanks.
Can canned veggies such as vegall be used instead of frozen?
Either will work but I like to used crushed. Thanks.
I’m about to try this recipe. At what point would you add minced garlic? I don’t know much about cooking, but I love garlic.
Can I use canned vegetables or will they turn mushy. Thank you. I am new to the IP
Can I use canned vegetables?
Can I use canned veggies? I’m trying to not have to run to the grocery store but all I have are canned…
I am new to Instant Pot and a little intimidated. Is this recipe for a 6 qt? To me, seems like a lot of ingredient quantity for a 6 qt. Thanks 🙂
Daisy, yes, this recipe can be made in the crock pot. I would brown the beef or turkey. Put the browned meat and all other ingredients in the crock pot and cook on low for 6-7 hours or on high for 3-4 hours. Thank you!
I don’t have an instant pot. Could this be made in a crock pot?
Betsy – I think that the tomato sauce and paste would change the taste a bit on this one. I usually use some sort of canned tomatoes but I haven’t tried the sauce. Let me know how it turns out if you decide to try it! Thanks.
I LOVE a good vegetable beef soup, and am so delighted to have come across your recipe on Pinterest. Being a single older woman who lives alone, cooking something like this in larger batches and then freezing some of it is a real boon–like many people who no longer cook for multiple people, I sometimes just don’t have the interest in making individual meals on a daily basis, though prefer home cooking to eating out. This will provide several meals I can just reheat in my IP (my brand is Yedi, though same appliance), and have deliciousness again and again.
Hi, I am loving my instant pot and today is certainly a “soup Sunday!”. I have just about all the ingredients necessary, (trying to get out of running to the store;). Is it possible to use tomato sauce and or tomato paste, instead of the stewed or canned tomatoes? Any suggestions?
Thank you so much.
Sammie – That sounds delicious! Thanks for sharing 🙂
I use fire roasted diced tomatoes and following spices: 1/4 t. basil, 1/4 t. oregano, 1/2 t. garlic powder, and 1/2 t. pepper. I also throw in a can of dark red kidney beans when soup is done. Last night my husband accidentally brought home diced tomatoes fire roasted salsa style with peppers, onions and garlic. I made the soup without realizing it. My husband said it’s better than the tortilla soup I make. Holy smokes it’s spicy, but sooo good!
Sonia – Great idea! I would not change the cooking time with this addition! Let me know how it tastes with the potatoes!
I would like to add diced potatoes to this. Do I need to cook it longer?
You don’t know how long I have searched for a way to make “my vegatable soup” in the instant pot!!
I used my recipe which is almost exactly like yours. I add ketchup instead of tomatoes bc my fam isn’t big on chunks of tomatoes, but that’s it! Bam! No more boiling on the stove for an hour. I can walk away. Make corn bread and dinner for 2 nights. Thank you so much?
Just a follow-up to previous comment. I drained all the liquid, added the tomato paste and water. Re did it for 4 minutes, and it is awesome! I will make sure to drain any grease next time before adding my ingredients plus I want to add the potatoes other posts suggested.
I can already tell, I’m gonna love my Instant Pot!
I would suggest that you add to drain the grease from the ground beef if not using lean. Being new to the Instant Pot, I wondered if I should drain the grease, but didn’t because the recipe said nothing about it. Needless to say, I wasted a whole pot of soup. I did drain it afterwards and added tomato paste and water but have not tried it yet. Stomach still a little queasy from the greasy liquid. My bad, should have went with my instinct on this. I too wondered about the corn, but you answered that one. Will try again. Trial and error with the new Instant Pot.
This was the first soup I made in my Instant Pot. I used a Boston mix of pork and beef and my husband didn’t think it smelled too good while cooking. I was worried I’d wasted the food and effort. Then we tasted it. Wow, this is good! He’s asked me to make it a regular part of our menu, and I keep extra bowls in the freezer for those days we need to take a quick lunch to the office or when we’re too tired to cook. Really appreciate the recipe. Thank you for sharing!
For my first time using the Instant Pot this turned out really good. I’m a retired single man. This batch will feed me for several days. I only used two cans of dice tomatoes, one regular and the other with rosemary and oregano. I also used frozen chopped onions instead, about a cup. As I said it turned out great. Thank you for the recipe!
Made this for our lunch today and everyone thought it was delicious. I did not add extra corn. I did add stew beef instead of ground beef, 4 small white potatoes diced, garlic powder and 1/2 package of mild taco seasoning for flavor. Served it with 5 cheese garlic toast. Yummy!
Used a small piece of bone in beef cut and 1/2 lb ground round. The onion, 2 cans diced and 1 can stewed tomatoes. 1 bag mixed vegetables with corn. The water and low sodium beef base to match the amount of water used. Salt & pepper while sauteeing meet. Cooked on high pressure for 40 minutes. This soup was fast to put together and cook but tasted like it had cooked all day.
Are the nutritional facts per serving? If so, how much is one serving?
Hello. Can’t wait.but my instantpot does not have a manual setting. I just figured its other the meat/stew or preasure cook. I went with preasure cook. I wonder if I’m right?
Carrie, thank you so much for your recipe. I made the soup last night with my Father’s Day gift (Insta-Pot)
Wow my wife and I loved it. We are not too fond about Lima beans as well so I substituted diced potatoes. I also added 1/2 cup of green onions. I’m saving this one!!
Roxann, I usually use very lean ground beef so I don’t generally drain.
Thank you Diane
This was super delicious!!! Thank you
Did you drain your hamburger after sautéing?
yes, that should work fine,
Would it still work with one pound of ground beef instead of 2? Thank you!
Actually I make it with both and works out great for me,
Enjoy
The video shows crushed tomatoes but the recipe calls for diced. Which is better?
I generally add them frozen, thanks so much.
One thing I’ve often wondered about as a novice cook is whether or not the called for frozen veggies are thawed first before adding, or do you add them still frozen?
My mixed bag for the video had corn, so I didn’t add it. Originally when I made it my mixed veggies didn’t have corn so I added it. If yours does then omit the corn. I normally do 3 cans of tomatoes. In the video, I made a smaller batch so only used 2. Thanks so much!
Hello I have a couple questions. Video shows you just putting in two cans of tomatoes not 3. Can you confirm if you use 2 or 3? Also, most bags of mixed veggies contain corn. It seems like it would be an awful lot of corn to do 2 cups of corn in addition to 2 cups mixed veggies. In the video it appears you simply used mixed veggies. Can you confirm if you really use 2 cups of corn in addition to 2 cups of veggies? Otherwise looks good and super simple, thanks!
15 oz size is what I normally use.
Your instant pot beef vegetable soup recipe calls for 3 cans of diced tomatoes. What size cans? That would be helpful in the recipe. Otherwise it sounds delicious.
I’ve made almost every week for the past two months. I sent the recipe to my Mother and she makes it frequently as well. It really couldn’t be easier and it’s delicious. I add parmesan cheese to the leftovers sometimes or turn it into a sort of Shepherd’s Pie. I admit I do only use 2 cans of crushed tomatoes and I add and extra cup of water along with a packet of Lipton Beefy Onion Soup.