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A close-up view of the finished vegetable beef soup in white bowl.
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5 from 1 vote

Instant Pot Vegetable Beef Soup

Our instant pot vegetable beef soup is a simple, yet filling Fall dish that combines stew meat with frozen veggies and is ready to eat in less than an hour.  
Prep Time10 mins
Cook Time20 mins
Pressure and Release20 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: Vegetable Beef Soup
Servings: 6 Servings
Calories: 157kcal


  • 1 Lb. Beef Stew Meat (cubed)
  • 2 Cups Beef Broth
  • 16 Ouces Frozen Mixed Vegetables
  • 8 Ounces Mushrooms (canned or fresh/sliced)
  • 1 14.5 Ounce Can Diced Tomatoes
  • 2 Large Bay Leaves
  • 1 Teaspoon Sea Salt (or to taste)
  • 1/2 Teaspoon Ground Black Pepper (or to taste)
  • 1/2 Teaspoon Dried Thyme (or to taste)


  • First, add all the ingredients to your instant pot. Try layering the beef, beef broth, frozen vegetables, mushroom, tomatoes, bay leaves, and seasonings to prevent a burn notice.
  • Next, make sure the broth reaches the bottom of the pot, and close the lid. Turn the valve to “Sealing.”
  • After that, turn on the Instant Pot using the manual pressure/pressure cook button and set to high pressure. Cook for 20 minutes then allow a 10 minute natural release. Open the valve to release any remaining pressure.
  • Last, remove the lid and stir the soup to combine ingredients. Discard the bay leaves prior to serving.



The calories listed are an approximation based on the ingredients and a 1-cup serving size. Actual calories will vary. The soup can be stored in your fridge in a sealed container for up to 3-days. The soup can also be frozen and reheated on your stove-top.


Serving: 1Cup | Calories: 157kcal | Carbohydrates: 2g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 715mg | Potassium: 331mg | Fiber: 0g | Sugar: 0g | Vitamin A: 155IU | Vitamin C: 1.2mg | Calcium: 12mg | Iron: 2.4mg
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