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Instant Pot Vegetable Beef Soup

Instant Pot Vegetable Beef Soup

Premade roast beef, potatoes, carrots, corn, peas and carrots all in a thick tomato beef broth
Course Soup
Cuisine American
Keyword Beef, Dinner , Beef , Instant Pot, soup, Vegetables ,
Prep Time 10 minutes
Cook Time 12 minutes
10 minutes for heating up and natural release 10 minutes
Total Time 32 minutes
Servings 6 People
Calories 359kcal
Author Stacy Roman


  • Pressure Cooker


  • 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 tbsp Olive Oil for sauteing onions
  • 1 tsp Garlic Powder More or less to taste
  • ½ tsp Black Pepper More or less to taste
  • ½ tsp Salt More or less to taste


  • Turn instant pot on saute setting - add olive oil Saute diced onions 
    Sautéing Onion
  • Add beef, potatoes, frozen vegetables, beef broth, tomato paste, water if needed, garlic powder, salt, and pepper
    Add Vegetables
  • 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 
    Vegetable Beef Soup


Calories: 359kcal | Carbohydrates: 33g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1070mg | Potassium: 1283mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5224IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 5mg