This Instant Pot Vegetable Beef Soup came out absolutely delicious. Packed full of shredded beef and tons of carrots, peas, corn, green beans and potatoes it is so flavorful. Perfect for a cold winter day.
I had leftover roast beef after making INSTANT POT MISSISSIPPI POT ROAST last week. Trying to decide what to do with it, I mean no one really likes to waste food right. After looking around a bit I decided on this Instant Pot Vegetable Beef Soup. I had never made vegetable soup before because I've never been a big fan. Well, let me tell you, that all just changed.
When I worked for Frisch's for many years, I was surprised at how much people loved their vegetable soup. Seemed most everyone wanted some. Especially in the winter. People always ordered vegetable soup with lots of vegetables. I would try to drain off as much broth as possible and basically gave them a bowl of vegetables. However, I never understood why people loved it so much. This soup that I made was way better because it is full of delicious, shredded beef.
This soup took less than 30 minutes to prepare but keep in mind, my meat was already cooked and I used frozen vegetables. Added some fresh-cut potatoes, a few spices, some beef broth and a can of tomato paste. Yummy it was so good.
If you like this soup, give some of my other instant pot soups a try Creamy Tomato Basil Soup Instant Pot, Bacon Cheeseburger Instant Pot Soup Low Carb Keto, and INSTANT POT CHILI are all great choices.
How To Make Instant Pot Vegetable Beef Soup :
INGREDIENTS
- Shredded or Chopped Roast Beef
- Onion
- Potatoes
- Mixed Vegetables
- Beef Broth
- Tomato Paste
- Olive Oil
- Garlic Powder
- Salt
- Pepper
INSTRUCTIONS
- Turn instant pot on saute setting - add olive oil
- Saute diced onions
- Add beef, potatoes, frozen vegetables, beef broth, tomato paste, water if needed, garlic powder, salt, and pepper
- Close and seal lid set manual power high for 12 minutes
- Allow natural release for 10-15 minutes - release any remaining pressure
- Open lid check for desired consistency - add water if thicker than your preference
- Serve with crackers or bread of choice
Ingredients for Soup
Sauteing Onions
Soup in Progress
If you need a great dessert to serve with your soup, try Peanut Butter Cheesecake Brownies or No-Bake Chocolate Cream Pie both great choices.
Instant Pot Vegetable Beef Soup
Equipment
- Pressure Cooker
Ingredients
- 1.5-2 lbs Shredded or chopped roast beef
- 1 Diced Onion
- 2-4 Diced Potatoes
- 2-10-14 oz Bags Mixed Vegetables corn, carrots, peas, green beans
- 2-14 oz Cans Beef Broth
- 1-7oz Can Tomato Paste
- 2 tablespoon Olive Oil for sauteing onions
- 1 teaspoon Garlic Powder More or less to taste
- ½ teaspoon Black Pepper More or less to taste
- ½ teaspoon Salt More or less to taste
Instructions
- Turn instant pot on saute setting - add olive oil Saute diced onions
- Add beef, potatoes, frozen vegetables, beef broth, tomato paste, water if needed, garlic powder, salt, and pepper
- Close and seal lid set manual power high for 12 minutes
- Allow natural release for 10-15 minutes - release any remaining pressure
- Open lid check for desired consistency - add water if thicker than your preference Serve with crackers or bread of choice
Nutrition
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