Hearty beef vegetable soup recipe cooked in an Instant Pot filled will carrots, celery, peas, green beans and corn! This family meal is very filling and one of my most requested meals!
Instant Pot Beef Vegetable Soup Recipe
Have you tried my Beef Barley Soup? My barley soup is pure belly warming comfort food filled with both potatoes and sweet potatoes.
Just what we crave right now. Agree?
This Instant Pot beef vegetable soup has similar hearty ingredients, except this low carb version doesn’t have any starches in it.
Don’t worry! This recipe does have the same tender chunks of beef in it, which is simmered in beef broth and a tomato base with lots of vegetables!
The results are sure to happily fill those bellies, and only takes 1 1/2 hours to cook. Winner, winner, beef dinner!
Easy Soup Recipe
There are a couple of short cuts I made to this recipe.
First, I bought frozen mix vegetables to compliment the fresh diced onion, carrots and celery added to this soup.
Second, I purchased pre-cut beef. Yep! The already diced beef ready to be used.
The remaining ingredients are often stocked in your pantry!
Low Carb Instant Pot Beef Vegetable Soup Recipe
As I mentioned, this soup is grain-free and low carb made without potatoes. If you are looking for a recipe with potatoes, you may want to try this Beef Stew Pressure Cooker Recipe or this Beef Stout Stew.
What Vegetables Are Best For Homemade Soup?
I recommend to remain flexible and adjust to what you have on hand!
First, dig into your refrigerator for fresh vegetables to see what you can use up. Here are some of my favorite vegetables that I usually have stashed in my refrigerator:
Fresh Vegetable Ideas:
- Green Beans
Are Frozen Vegetables Nutritious?
Yes! Frozen vegetables are just as nutritious as fresh vegetables.
The time it takes for frozen vegetables to put in production may be the same time is takes to transport fresh vegetables to your grocery store.
Frozen Vegetable Ideas:
Frozen mixed vegetables are the most convenient to purchase. No cutting, peeling or dicing is necessary.
As I mentioned, pre-packaged frozen mixed vegetables are easy to grab and used in this recipe with fresh vegetables. Here are some frozen vegetable ideas to add to this soup:
- Brussels Sprouts
What Cut of Beef Should I Use For Vegetable Soup?
My choice of beef to use for this Instant Pot beef vegetable soup recipe is boneless chuck steak.
What is beef chuck steak? This is the upper section of the cow; the neck, shoulder and upper arm area.
Although this is a part of the cow that doesn’t have a lot of fat and is pretty tough it cooks up fork tender when cooked in an Instant Pot or slow cooked.
You may find this same cut of beef called pot roast or stew meat.
How To Make Beef Vegetable Soup
Let’s get cooking!
First, sauté the beef in batches to ensure each piece is lightly browned. Don’t crowd the meat. Here’s a little tip. Cook the diced onion with the last batch of beef. It adds some nice flavor to the mix.
Chop the fresh vegetables that you want to add. I used onion (as noted), carrots and celery.
Turn the Instant Pot to the stew/meat mode and add the diced fresh vegetables to the beef chunks with canned diced tomatoes, seasonings and beef broth or stock.
Lock lid and ensure the vent is on the sealed position. The stew/meat mode will register for 75 minutes.
Let the pressure naturally release. Carefully open the Instant Pot and add the frozen mix vegetables. Stir in the vegetables and place the lid back on the Instant Pot.
Let the ingredients warm the vegetables for about 5 minutes before serving.
What To Serve With Beef Vegetable Soup
Beef vegetable soup is a complete meal. For something extra you might want to try these Low Carb Cheddar Biscuits or how about a slice of grain free bread. For those that enjoy a little spicy will enjoy this Cheddar Jalapeno Beer Bread.
- 3 pounds beef chuck, diced
- 2 tablespoons avocado oil
- 1/2 onion, diced
- 3 celery stocks, chopped
- 3 carrots, chopped
- 1 (16 ounce) mixed frozen vegetables
- 4 cups beef broth
- 28 ounce can chopped tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- salt and pepper
- Add oil to an Instant Pot and turn on saute mode. Brown meat in batches (reserve 1 1/2 cups of beef to cook with the onion) ensuring each side is seared.
- Place seared beef in a separate dish.
- Add the onion to the last batch of beef and cook until tender.
- Turn off the saute mode.
- Put all beef and onion back in the Instant Pot.
- Add fresh chopped vegetables, diced tomatoes, tomato paste, beef broth and the bay leaf.
- Place lid on Instant Pot, place the vent in the seal mode.
- Cook on Meat/Stew mode, which will register for 75 minutes.
- Let the stew naturally release the pressure.
- Open lid and add frozen vegetables.
- Stir and close lid to warm vegetables for about 5 minutes.
- Remove bay leaf and ladle up!
Vegetable measurement variations:
Use 3-4 cups of a variety of frozen vegetables and an additional 3-4 cups of fresh vegetables. Or a 6-8 cups of any variation (frozen, fresh, mixed).
Amount Per Serving: Calories: 403Total Fat: 16gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 168mgSodium: 866mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 58g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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