Instant Pot Vegetable Beef Soup is the perfect hearty soup and such a good way to use up all those veggies stocked in the fridge! It is loaded with ground beef, potatoes, loads of mixed vegetables in a rich broth.
Instant Pot Vegetable beef soup recipe
This is a perfect comforting fall and winter soup but when you’ve got lots of seasonal or summer vegetables on hand, you can make this soup anytime.
I always encourage everyone to use fresh vegetables but everyone in our family has loved this soup with frozen veggies too.
Here are the ingredients you’ll need for this hearty one-pot meal that’s perfect for a cold night!
- 1 tablespoon olive oil
- 2 garlic cloves, minced (or to taste)
- 1 small onion, chopped
- 1 pound lean ground beef
- 1 can of crushed tomatoes
- 3 tablespoon tomato paste
- 1 16-ounce bag frozen or fresh Mixed Vegetables
- 3-4 medium Potatoes, peeled and cut into small pieces
- 2 cups beef or vegetable stock
- Salt and pepper to taste
- Parsley to taste
Serve this Beef Soup with delicious fluffy Cornbread, you won't regret it!
How to make Instant Pot Vegetable Beef Soup from scratch
- Turn on Instant Pot (or multicooker) and select the “sauté” function and add the olive oil.
- Saute onion until it becomes almost translucent and then add garlic and cook until fragrant.
- Stir in ground beef and cook until golden brown. Strain any extra fat from the beef and discard. If it’s more convenient for you, do this step separately on a pan and then add to the instant pot.
- Add in the beef or vegetable stock, tomato paste, and stir until all the ingredients covered and combined in the liquid. Turn off the sauté function.
- Add in the crushed tomatoes, vegetables, diced potatoes, and fresh parsley.
- Close the lid and choose the Soup setting and set the timer for 10 minutes. For Multicooker choose Soup setting and 30 minutes.
- When the cooking is complete, allow the lid to naturally release. Taste the soup for salt and pepper, add more fresh parsley and your Instant Pot Vegetable Soup is ready to be served with warm ciabatta on the side.
What can i add to my vegetable beef soup for flavor
- Like I already mentioned, I love to add parsley as my go to fresh herbs. Another great choice is to use dried or frozen herbs like thyme, basil and oregano.
- Any mixed seasoning selection (e.g. Italian seasoning) will also enhance the flavor of the beef soup.
- Sour cream or yogurt for individual servings.
- Make it hot - add chili powder or chili flakes for spicy flavor.
What are the best vegetables to put in the vegetable beef soup?
- Cauliflower
- Broccoli
- Regular or sweet potatoes
- Green beans
- Fresh greens: Kale, collard greens, chard, or spinach
How do you thicken a vegetable beef soup?
There are few ways, the easiest way is to add some flour priorly mixed with water and then added to the soup. But I prefer adding either brown rice, lentils, macaroni. Just make sure to add them as your very last step in the cooking process.
This recipe has been adapted from Boulderlocavore
Instant Pot Vegetable Beef Soup
Instant Pot Vegetable Beef Soup is the perfect hearty soup and such a good way to use up all those veggies stocked in the fridge! It is loaded with ground beef, potatoes, loads of mixed vegetables in a rich broth.
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Servings: 8 portions
Calories: 216kcal
INGREDIENTS
- 1 tablespoon olive oil
- 2 minced garlic cloves (or to taste)
- 1 small onion chopped
- 1 pound lean ground beef
- 1 can of crushed tomatoes
- 3 tablespoon tomato paste
- 1 16- ounce bag frozen or fresh Mixed Vegetables
- 3-4 medium potatoes peeled and cut into small pieces
- 2 cups beef or vegetable stock
- Salt and pepper to taste
- Parlsey to taste
INSTRUCTIONS
- Turn on Instant Pot (or multicooker) and select the “sauté” function and add the olive oil.
- Saute onion until it becomes almost translucent and then add garlic and cook until fragrant.
- Stir in ground beef and cook until golden brown. Strain any extra fat from the beef and discard. If it’s more convenient for you, do this step separately on a pan and then add to the instant pot.
- Add in the beef or vegetable stock, tomato paste, and stir until all the ingredients covered and combined in the liquid. Turn off the sauté function.
- Add in the crushed tomatoes, vegetables, diced potatoes, and fresh parsley.
- Close the lid and choose the Soup setting and set the timer for 10 minutes. For Multicooker choose Soup setting and 30 minutes.
- When the cooking is complete, allow the lid to naturally release. Taste the soup for salt and pepper, add more fresh parsley and your Instant Pot Vegetable Soup is ready to be served with warm ciabatta on the side.
PRIVATE NOTES
Nutrition Facts
Instant Pot Vegetable Beef Soup
Amount Per Serving
Calories 216
* Percent Daily Values are based on a 2000 calorie diet.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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