Instant Pot Vegetable Beef Soup–an easy, healthy and delicious soup with ground beef (or turkey) and vegetables. A perfect soup to make on a winter day. The leftovers are a great lunch the next day too!
Get the SLOW COOKER vegetable beef soup recipe here
Instant Pot Vegetable Beef Soup (video)
Today is just a day that calls for soup. It’s been snowing all morning here and I really don’t want to leave the house.
If you’re trying to get away from the creamy soups and perhaps eat a little lighter this Instant Pot vegetable beef soup is a great choice. It fills you up and satisfies without a ton of calories.
I just ate some of the leftovers for lunch and it was even better the next day. Now I’m wishing I would have doubled the recipe!
This recipe can easily be made gluten free. And you can use ground beef or ground turkey…it’s up to you. If you have a bag of frozen veggies throw them in too. It’s a really versatile recipe.
More recipes you’ll love…
Instant Pot Creamy Hamburger Tortellini Soup
Instant Pot Creamy Potato Beef Soup
Instant Pot Tuscan Sausage White Bean Soup
What Pressure Cooker Did You Use?
To make Instant Pot Vegetable Beef Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top. You can also make this in an 8 quart pot (no changes) or in a 3 quart pot (halve the ingredients, keep the same cooking time).
PrintInstant Pot Vegetable Beef Soup
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 44 minutes
- Yield: 6 servings 1x
Description
An easy, healthy and delicious soup with ground beef (or turkey) and vegetables. A perfect soup to make on a winter day. The leftovers are a great lunch the next day too!
Ingredients
- 1 1/2 pounds lean ground beef or turkey
- 1 yellow onion, diced
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 tsp dried parsley
- 1/2 tsp oregano
- 2 1/2 cups beef broth
- 1 (14.5 oz) can crushed or diced tomatoes
- 1 bay leaf
- 3 medium Russet potatoes, washed and cut into cubes
- 3 ribs of celery, cut into 1/4 inch slices
- 3 medium carrots, peeled and cut into 1/4 inch slices
- 3 Tbsp tomato paste
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef (or turkey) and break it up*. Add in the onion. Add in the salt, garlic powder, pepper, parsley and oregano. Stir in the spices. Brown the beef. If there is any excess grease spoon it off or drain it with a colander.
- Pour in the broth and scrape the bottom of the pot. Add in the tomatoes, bay leaf, potatoes, celery, carrots and tomato paste.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 4 minutes (or the manual/pressure cook button). When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Salt and pepper to taste. Ladle into bowls and serve.
Notes
Option: Instead of adding carrots into the pot initially could add in a bag of frozen mixed veggies after the soup has pressure cooked. The hot liquid will cook the frozen veggies in just a few minutes. You can use the saute setting to cook them even quicker.
To make this gluten free: Double check your beef broth to be sure it is gluten free. Swanson’s Organic Beef Broth says gluten free and no msg right on the front of the box. Most tomato pastes are gluten free but check the can just in case.
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in an 8 quart pot (no changes) or in a 3 quart pot (halve the ingredients, keep the same cooking time).
- Category: Soup
- Method: Instant Pot
- Cuisine: American
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*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.
Helen M. Borro says
can you use stew meat instead of chopped meat? I’d love to be able to do this in many of your recipes that have chopped meat. If this is possible, would I have to adjust the recipe and/or settings and if so…how? Your recipes look SO GOOD! I’m new to the instant pot, and hubby prefers beef chunks instead of chopped meat.
Any advice you could give me would be VERY appreciated! Thank you so much.
Karen says
Stew meat requires a 20 minute pressure cook time so you can adjust recipes with that in mind. However, if you do increase pressure cooking time to 20 minutes some of the other ingredients may get mushy/overcooked. So you may need to pressure cook the meat first and then add in the other ingredients and pressure cook a second time. Hope this helps!
Allie says
Made for myself, my husband and 22 month old. Everyone loved it and it was super easy! We added a little extra broth because the potatoes we had were on the larger side. Turned out awesome! Will definitely be a staple for us this fall/winter. Thank you!
Karen says
Thanks so much Allie for the 5 stars. I’m glad you all enjoyed it 👏👏👏
Kim B. says
Michelle is sooooooo right! One of the absolute easiest soups to make & simply delicious. Seasoned perfectly & so quick to do in the IP.
Karen hit the ‘nail on the head’ with this one. I make it all year long!! (Leftovers are even better!)
Karen says
Thank you so much Kim!
Michelle Vogt says
I have seriously made this recipe so many times its soo dang good!!! When I am extra lazy instead of cutting up carrots & celery I throw in a bag of frozen veggies! Thank you so much for so many amazing recipes!!
Karen says
So happy to hear it! I love that you came back to give it 5 stars!
Jean M Lofaso says
Excellent soup, but I needed to add additional broth to the soup for lunch the next day
Karen says
Glad you liked it Jean!
Judi says
Great tasting soup!! I used eye of the round beef cut into small pieces instead of hamburg. It was truly outstanding.
Karen says
Wow that sounds outstanding!
Aimee says
This was amazing!! It had the depth of flavor of a slow-simmering soup. My only changes- I subbed in Italian turkey sausage from Whole Foods that I kept in good sized chunks and I used beef better than buillion instead of broth. Otherwise, followed the recipe exactly and it was great!! A new fall fave for sure! Next time I might try adding some barley instead of potato to bulk it up a bit.
Karen says
I love your ideas!
Andrée says
Hello, Karen.
Thank you very much for this excellent soup. I made it for dinner and my family enjoyed it. I made it in my 8-quart Instant Pot, added an extra cup of broth…
I received my 6-quart Instant Pot this afternoon! I have an extra 3 pints!
I use my Instant Pot every day…
I couldn’t do without these kitchen tools anymore!
The little one is so handy for rice, vegetables, oatmeal, etc….
Thanks again!
I forgot! I added cooked rice when it was finished …
Karen says
Nice! I love how you are using your IPs so much! They are the best 🙂
Ethel says
I just purchased the 3 qt instant pot duo. Have not used it yet
Would you please write recipes for the 3 qt pot? Especially for your soup recipes.
Thank you
Karen says
Most of my recipe you can just halve and then keep the same cooking time. Here is something that might help you: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Joyce says
Made this tonight. Sooo good. I only had one pound of ground turkey but it was plenty. Added about a cup of frozen corn after it cooked and just let I sit for about 10 minutes. Excellent!
Karen says
Sounds awesome!
Kay says
Very good soup, i used lean beef instead of ground beef and it turned out great. Thanks for the recipe!!
Karen says
Nice! So glad you liked it Kay!
Joanne Francis says
Another delicious soup! Awesome recipes Karen … keep them coming!
Karen says
Thanks Joanne!
Sharon says
This was good. Added the celery leaves along with the celery. Only used 1/2 pound each of ground beef and ground turkey. Used 1/2 tsp. salt. Left out the potatoes and used 1/3 cup pearled barley. Topped with parmesan cheese.
Karen says
barley!!! yum!!!!!!
Susan Rodriguez says
I made this tonight and it was delicious! I only had one lb of ground turkey, but it was plenty of meat. The flavor is excellent! I will definitely be making this again. Thanks for sharing your great recipes!
Karen says
You’re welcome Susan!
Brenda says
Do you stir in the tomatoes and paste? I’ve had trouble with tomato-based things wanting to light the button “burn” – or does the beef broth take are of that? Thanks in advance!
Karen says
It worked for me when I stirred it. I think because there was plenty of broth.
Elizabeth says
Hello Karen, thanks for this Delicious recipe:) I didn’t change a thing and it was great! Not sure why people comment on the recipe when they don’t make the recipe you give. Love everything you share. Enjoy the day:))
Karen says
Glad you tried it and liked it! Thanks for sharing!
Crystal says
Could u use tomato sauce instead of paste? I dont have any paste
Karen says
You could but it won’t give it as much tomato flavor. But I bet it will still be tasty.
Denise says
What about using frozen ground beef?
Karen says
is it browned?
Nancy Benck says
I might add more canned tomatoes or water for the barley to absorb. Or use less barley, 1/3 cup.
Nancy Benck says
I love reading your recipes daily. What I use instead of potatoes, is 3/4 cup barley. Thank you you for sharing your recipes with us.
Nancy Benck says
I might add more canned tomatoes or water for the barley to absorb. Or use less barley, 1/3 cup.
Karen says
oh yeah, that’s true. good point.
Karen says
GREAT idea. I really love barley and don’t use it enough.
Dale says
I really enjoyed this soup. I only used 1 pound of lean ground beef and still thought there was plenty of meat.
Thanks for sharing. Yum Yum
Karen says
Good! Thanks for sharing Dale.