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Instant Pot Vegetable Beef Soup

This healthy Instant Pot vegetable beef soup is an easy soup you can make in only 30 minutes. Perfect for simple weeknight dinners, or make ahead meals.
Prep Time5 mins
Cook Time15 mins
Time to Pressure10 mins
Total Time30 mins
Course: Dinner, Soup
Cuisine: American
Keyword: beef, carrots, easy, green beans, healthy, potatoes
Servings: 6
Calories: 327kcal
Author: Tonje



  • 1 pound diced beef (sometimes called stew beef)
  • 1 (14 oz) can diced tomatoes
  • 3 medium carrots
  • 2 celery sticks
  • 4 cups beef stock
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 cups sliced green beans
  • 2 large potatoes
  • 2 cups spinach
  • 1 onion
  • 1 tablespoon tomato paste (tomato puree)
  • 3 garlic cloves
  • 1 teaspoon vegetable oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • Peel and dice carrots and potatoes into bite sized pieces.
  • Wash and dice celery and onion, and grate or finely dice garlic.
  • Heat up vegetable oil in an Instant Pot on SAUTE setting. Add diced beef, salt and pepper, and sear the beef for a few minutes until it's browned on all sides. The beef does not have to be cooked through completely, just on the surface.
  • Add diced onion, garlic, tomato paste, garlic powder and Italian seasoning to the Instant Pot, and saute for another 2-3 minutes, or until the onion is soft and translucent.
  • Turn off the SAUTE setting. Add canned diced tomatoes, beef broth, diced carrots, potatoes and celery, and stir to combine the ingredients.
  • IMPORTANT: Use a wooden spoon to scrape the bottom of the Instant Pot to ensure that no pieces of onion or beef are stuck to it. If anything is stuck to the bottom of the pot, the pressure cooked will not be able to get to pressure.
  • Seal the lid on the Instant Pot, and turn on the PRESSURE COOK or MANUAL setting on high pressure for 8 minutes. The Instant Pot will take about 5-10 minutes to reach pressure before the timer starts counting down.
  • When the timer is up, quick release the pressure following the manufacturers instructions, and remove the lid from the pot.
  • Add green beans cut into smaller pieces, frozen peas and frozen corn. Turn on the SAUTE setting, and allow the soup to simmer for 1-3 minutes, or until the green beans have softened.
  • Then, add washed spinach to the soup. Stir the leaves into the soup to allow them to wilt.
  • Add any extra salt or pepper to taste, and serve.



  • This recipe has only been tested with a 6 qt Instant Pot.
  • If you are substituting any vegetables, I recommend adding hard vegetables before pressure cooking, and soft vegetables after pressure cooking.
  • Leftovers: Store leftovers in a refrigerator for up to 4 days, or freeze for up to 6 months. Reheat before serving.


Calories: 327kcal | Carbohydrates: 45g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 523mg | Potassium: 1603mg | Fiber: 9g | Sugar: 8g | Vitamin A: 6819IU | Vitamin C: 53mg | Calcium: 113mg | Iron: 5mg