Instant Pot Beef and Vegetable Soup
A hearty, rustic beef and vegetable soup made in the Instant Pot with tender stew meat, root vegetables, green beans, and corn in a savory beef broth base. Thyme and bay leaves add classic aromatics to this comforting one-pot meal. Perfect for weeknight dinners or meal prep, this version prioritizes even browning of the meat and proper pressure release to ensure tender beef and well-cooked vegetables. Serve with crusty bread for a complete, satisfying dinner.
Ingredients
- 4 tablespoon butter, divided
- 1 ½ lbs beef stew meat, cut into 1 inch cubes
- 1 medium yellow onion, peeled and diced
- ½ cup celery, sliced
- 3 cloves garlic, minced or 2 heaping tablespoons jarred
- 2 cups russet potatoes, cubed
- 1 cup fresh green beans, trimmed
- 1 cup carrots, sliced
- 14 oz canned diced tomatoes, drained
- 1 cup corn kernels
- 1 teaspoon dried thyme
- 2 large bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 6 cups beef brothvegetable broth1:1vegetarianvegan
Omit beef entirely and increase vegetables for heartier texture
Full guide →
Instructions
- 1
Turn on sauté setting and melt 2 tablespoons butter.
- 2
Brown beef stew meat in batches until browned on all sides, removing each batch to a bowl.
- 3
Add remaining butter to pot and scrape up any browned bits with a wooden spoon.
- 4
Add onion and celery to melted butter and sauté until onion is translucent.
- 5
Add minced garlic and cook for 1 to 2 minutes without browning.
- 6
Turn off sauté setting.
- 7
Layer carrots, tomatoes, corn, potatoes, and green beans into pot.
- 8
Return browned beef and accumulated juices to pot.
- 9
Add salt, pepper, thyme, and bay leaves.
- 10
Pour in beef broth and stir to distribute ingredients evenly.
- 11
Seal lid and close pressure valve.
- 12
Press manual button and set time to 15 minutes.
- 13
Allow 15 minutes natural pressure release after cooking time completes.
- 14
Flip pressure valve to open and release remaining steam.
- 15
Remove lid away from face.
- 16
Remove and discard bay leaves before serving.
- 17
Serve with crusty bread or soup crackers.
Tips
Brown beef in small batches without overcrowding to ensure proper caramelization and avoid steam cooking, which toughens the meat.
Scrape the bottom of the pot after browning meat to prevent the burn notice during pressure cooking.
Do not brown the garlic; add it last during sauté to keep its flavor fresh and prevent bitterness.
Good to Know
Refrigerate in airtight container up to 4 days. Remove bay leaves before storing.
Prepare and brown beef and vegetables up to 1 day ahead; store separately and combine in pot before pressure cooking.
Ladle into bowls and serve hot with crusty bread or soup crackers. Optional toppings: fresh parsley, sour cream, or grated cheese.
Common Mistakes
Overfill pot with meat during browning to avoid steaming instead of searing, resulting in tough, gray beef.
Skip scraping browned bits from pot bottom to avoid burn notice interrupting pressure cook cycle.
Brown garlic too long to prevent bitter, acrid flavor that dominates the soup.
Substitutions
Dairy-Free Swaps
Vegan Options
Omit beef entirely and increase vegetables for heartier texture
Full guide →General Alternatives
FAQ
Can I freeze this soup?
Yes. Cool completely, remove bay leaves, and freeze in airtight containers up to 3 months. Thaw overnight in refrigerator and reheat on stovetop over medium heat, stirring occasionally.
What if my Instant Pot shows a burn notice?
Stop immediately and check the pot bottom for stuck-on meat or insufficient liquid. Scrape browned bits, add 1/2 cup more broth, and try again. This prevents pressure from building.
How long does natural pressure release take?
Natural release typically takes 15-20 minutes depending on pot size and contents. Do not force the valve open; let steam release gradually to keep meat tender.