Instant Pot Cowboy Soup–a hearty, healthy soup with ground beef, chili beans and vegetables. Easy to make and delicious to eat. This soup tastes great served with fresh bread.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Cowboy Soup
This is a solid recipe for a filling but pretty healthy soup! It has lots of vegetables and lots of flavor. With chili beans and ground beef/turkey there is a lot of protein too. It’s a perfect dinner for your hungry cowboys and cowgirls.
- You can use ground beef or ground turkey for this recipe…it’s up to you!
- What are chili beans? Chili beans are pinto or kidney beans that have been simmered in a flavorful sauce. They are a good starter for recipes because they already a lot of flavor. I like Bush’s chili beans. Don’t rinse or drain the beans.
- I used canned corn and frozen mixed vegetables (peas and corn). You can also use frozen corn and canned mixed vegetables. Try using fresh as well. It’s up to you and they will all taste great. Another addition you can make to this recipe is canned, frozen or fresh green beans.
- Try serving this soup with cornbread, french bread or breadsticks. Nothing is better than the taste and aroma of freshly baked bread!
- I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in the 8 quart pot. Halve the recipe in the 3 quart pot.
- One trick I like to do with tomato paste is freeze the leftovers in one tablespoon increments on parchment paper. Once the blobs are frozen I pop them off the parchment and store in a ziplock bag in the freezer.
More Instant Pot Soup Recipes You’ll Love…
Instant Pot Lumberjack Soup–tender bites of pork, carrots, green beans and onions in a savory stew.
Instant Pot Kentucky Burgoo–a big pot of meat and vegetables that tastes oh so good and feeds a crowd!
Instant Pot Nana’s Beef Stew–a beef stew with lots of flavor and only a few ingredients.
Instant Pot “Free” Soup–a flavorful vegetable soup with hardly any calories. This soup has zero points on weight watchers plans!
Instant Pot Dolly Parton’s Stone Soup–a nourishing soup with cabbage and other veggies and a bit of smoked ham hock.
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Instant Pot Cowboy Soup
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 10 minute NPR)
- Total Time: 24 minutes
- Yield: 6 servings 1x
Description
A hearty, healthy soup with ground beef, chili beans and vegetables. Easy to make and delicious to eat. This soup tastes great served with fresh bread.
Ingredients
- 1 pound ground beef or ground turkey
- 1 tsp garlic salt
- 1 tsp pepper
- 2 cups beef broth
- 2 Tbsp tomato paste
- 1 pound potatoes, peeled and cubed
- 2 cups frozen mixed veggies
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) crushed tomatoes
- 1 (16 oz) can chili beans
- 1 Tbsp sugar
- 1 Tbsp Worcestershire sauce
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain excess grease. Stir in the garlic salt and pepper.
- Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.
- Add in the tomato paste, potatoes, frozen veggies, corn, tomatoes, chili beans, sugar and Worcestershire. Do not stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir well. Taste test and salt and pepper to taste. Serve and enjoy.
Slow Cooker Instructions:
- Brown beef in a pan on the stove for about 5 minutes. Drain excess grease. Stir in the garlic salt and pepper. Add to the slow cooker.
- Pour in the broth, tomato paste, potatoes, frozen veggies, corn, tomatoes, chili beans, sugar and Worcestershire. Stir.
- Cover slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender.
- Stir well. Taste test and salt and pepper to taste. Serve and enjoy.
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I made this for the second time tonight. It’s delicious and filling. I did cook it 6 minutes instead of 4 on the soup setting as the potatoes seemed to need more time. I always have a hit when I use your recipes!
★★★★★
Yay! Thanks Janis! So glad you enjoyed the soup.
I don’t have a soup button on my IP, can I just use the pressure cook button for the same amount of time?
TIA.
Yes you can!
I went searching your recipes for something that I could make without making a trip to the store. This was perfect! Used up the last few potatoes and I had some ground turkey on hand. Very tasty and healthy for my week of lunches. Thanks!
★★★★★
I love it when that happens!!
Great photo of your soup (and now I can finally use that can of chili beans that I only bought because it was on sale). But, I have some questions: If I want to substitute 2 cups fresh veggies for the frozen, should I still use 2 cups? And what kind of veggies would you recommend? I never eat the frozen bags, so I don’t even know which vegetables are in them!
Usually the mixed veggies are peas and carrots and sometimes green beans. Yes I would still use 2 cups. Should be great!
I made this tonight and, even my picky thirteen year old daughter went back for seconds. We all loved it. The only thing I changed was substituting a can of cut green beans for the frozen mixed vegetables. I’ll definitely make this again.
★★★★★
So glad that even the 13 year old ate it! That is a winning dinner!
It was good, but we felt it lacked in flavor somewhat even with the addition of a bay leaf. Do you have any suggestions for other possible herbs or spices to add?
★★★★
If you want spice, add some cayenne pepper or curry powder.
★★★★★
Thank you Mike. I’ll try that next time.
I like Mike’s idea too!
As always, a delicious recipe. Served with a light salad & cornbread on the side. Left out the extra corn & added more mixed veggies, Used chickpeas aka garbanzo beans instead of chili beans. Perfect soup on a fall evening!
★★★★★
I love those substitution ideas!
I’m not a fan of ‘ground’ meat of any kind in soup, but this lends itself well to leftover turkey, chicken, roast beef or pork, or ham pieces! Of course sub veg or chicken broth depending on what meat you want to use, and as with most soups, toss in whatever veggies you like (ie: cabbage; carrots, celery, onions etc.) Karen’s soups are always awesome!!!
★★★★
Great tips!