Instant Pot Vegetable Beef Soup

Tender beef and fresh vegetables simmer in a rich, savory broth, all in less than an hour. This family-friendly, one-pot meal is perfect for quick, nutritious dinners or leftovers.

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Course: Instant pot

Cuisine: American Comfort Food

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 250kcal

Author: Eva Stoner

Ingredients

1.5 lbs (680g) beef chuck, cut into chunks
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
4 cups (1L) beef broth
1 cup (150g) frozen peas
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup (60g) diced potatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp smoked paprika (adjust to taste)
1 bay leaf
Salt and black pepper to taste
1 cup (150g) frozen corn kernels
2 tbsp chopped fresh parsley, for garnish

Instructions

Preheat the Instant Pot using the sauté function. Add olive oil and brown the beef, a few pieces at a time, to build flavor and avoid overcrowding.
Sauté the onion and garlic until translucent, about 2-3 minutes.
Add the browned beef, beef broth, tomato paste, oregano, basil, smoked paprika, bay leaf, and season with salt and pepper to taste.
Secure the lid and set the Instant Pot to high pressure for 15 minutes.
Once the cooking is complete, let the pressure release naturally for 10 minutes, then open the valve to release remaining pressure.
Carefully stir in the frozen peas, corn, and chopped zucchini. Let it sit in the Instant Pot for 5 more minutes to cook the vegetables gently.
Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

For the best results, brown the beef first—it enhances the depth of flavor significantly.
Adjust the vegetables based on what's in your kitchen or market; green beans or bell peppers work well.
This soup tastes even better the next day, as the flavors continue to meld.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2–3 months.

Nutrition