Go Back
+ servings
Print Recipe
4.72 from 28 votes

Instant Pot Beef Vegetable Soup Recipe

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 Time4 mins
Cook Time5 mins
Total Time9 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot Beef Vegetable Soup Recipe
Servings: 8
Calories: 426kcal
Author: Eating on a Dime


  • 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


  • 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!


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.  


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