Why This Instant Pot Vegetable Beef Soup Works

Lean ground beef, no draining. Lean beef means there is almost no fat to drain after browning. Regular ground beef works too but you will need to spoon out the grease before adding the vegetables. Either way, the beef cooks in the same pot and the browned bits on the bottom add flavor to the broth.

Fresh, canned, and frozen vegetables each serve a purpose. Potatoes, carrots, and celery go in fresh. They hold their shape under pressure. Canned green beans and corn are already tender and just need to warm through. Frozen peas go in at the very end, after pressure cooking, so they do not turn to mush.

Onion soup mix is the flavor shortcut. A packet of dry onion soup mix gives you concentrated onion flavor, salt, and a touch of umami without chopping three onions or measuring six spices. It seasons the broth in one step.

Stew meat works instead of ground beef. Cut it into bite-sized pieces first. Sear all sides in the pot before adding anything else. The cooking time stays the same. The texture changes from crumbled beef to tender chunks.

Pressure cooking makes vegetables tender fast. The Instant Pot forces liquid into the potatoes and carrots under high pressure. In fifteen minutes of cooking time they come out as soft as if they had simmered on the stove for hours.

How to Make Instant Pot Vegetable Beef Soup

Set the Instant Pot to sauté. Add the lean ground beef and diced onion. Cook until the beef is browned, breaking it up as it cooks. Press cancel. Drain any excess fat if needed.

Add the beef broth, tomato juice, onion soup mix, Italian seasoning, salt, and pepper. Stir.

Add the diced potatoes, sliced carrots, sliced celery, drained canned green beans, drained canned corn, and minced garlic. Do not stir again. Leaving the ingredients layered helps prevent the burn notice.

Close and lock the lid. Set the valve to sealing. Pressure cook on high for 15 minutes.

When the timer ends, do a quick release. Open the lid and stir in the frozen peas. Let them sit in the hot soup for a few minutes. They thaw and warm through without getting mushy.

Taste and adjust salt and pepper. Serve hot.

Quick Tips

Use lean ground beef. Less fat to drain, faster prep.

Layer ingredients, do not stir. This keeps thick ingredients off the bottom and prevents the burn notice.

Frozen peas go in last. They only need the residual heat to warm through.

Stew meat works. Cut into bite-sized pieces and sear on all sides first.

Double the batch. The soup freezes perfectly.

Make Ahead and Storage

Store leftovers in the fridge for up to four days. The soup thickens as it sits. Add a splash of broth when reheating.

This soup is a great freezer meal. Cool completely, then transfer to a freezer bag or container. Shape the bag into a cylinder so it fits back into the Instant Pot for reheating. Freeze for up to three months. Reheat from frozen in the Instant Pot or thaw overnight in the fridge and reheat on the stove.

📖 Recipe

Dana

Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.

Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.

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