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+ servings
bowl of Instant Pot vegetable beef soup

Instant Pot Vegetable Beef Soup

Yield: 6 people
Prep Time:
15 mins
Cook Time:
1 hr
Make a hearty vegetable beef soup in no time with this Instant Pot soup recipe. Goodbye to all day simmering, this is a quick and easy dinner for any busy weeknight. 
Print Recipe
3.61 from 23 votes

Ingredients

Instructions

  1. Set Instant Pot to sauté and pour olive oil into the pot and allow to heat.

  2. Add the beef cubes and sauté until they get brown.
  3. Add garlic and cook for about 30 seconds. Then, add onions and celery and cook for about 3-4 minutes.
  4. Turn off the pot, and add all the rest of the ingredients.
  5. Put on the lid, lock it and set to manual high pressure for 7 minutes. It’ll take about 10-15 minutes to reach pressure, then it will start counting down. After the 7 minutes is up, do a Natural Release (it may take 20-30 minutes depending on your Instant Pot).

  6. Open the Instant Pot and remove bay leaf. Top with thyme leaves before serving.

Recipe Notes

* Slow Cooker Instructions: 
In a skillet, pour olive oil into the pot and allow to heat. Add the beef cubes and sauté until they get brown. Transfer it to the slow cooker and add all the remain ingredients. Cook on high for 3-4 hours or on low for 6 hours. When the soup is done, remove bay leaf. Top with thyme leaves before serving.
* Stove Instructions: 
In a large pot, pour olive oil into the pot and allow to heat. Add the beef cubes and sauté until they get brown. Add garlic and cook for about 30 seconds. Then, add onions and celery and cook for about 3-4 minutes. Add all the rest of the ingredients. Bring to a boil and then reduce the heat to medium-low. Cook for about 20 minutes or until the veggies are tender. Once it's done, remove bay leaf. Top with thyme leaves before serving.
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: butternut squash, Instant Pot, Instant Pot Recipe, soup

Nutrition Information

Amount per serving (1/6) — Calories: 176, Fat: 5g, Saturated Fat: 4g, Monounsaturated Fat: 2g, Cholesterol: 48mg, Sodium: 685mg, Potassium: 796mg, Carbohydrates: 15g, Fiber: 3g, Sugar: 5g, Protein: 18g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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