Veggie beef soup cooking tips from our recipe testing

Your Instant Pot will do most of the heavy lifting for this one, but here are a few tips:

  • When you sauté the beef, try your best to get all the sides browned a bit. Don’t overcook it, just a little brown on each side.
  • Use the soup button at high pressure for this recipe. Ours defaults to 30 minutes, but you may need to set the time on your Instant Pot.
  • You’ll add the mushrooms and peas at the end so they don’t get mushy and overcooked. Just hit the sauté button at the end and dump them in for a few minutes to warm up and soften.
Overhead close up of hearty instant pot beef and vegetable soup with potatoes, carrots, celery mushrooms and peas this recipe

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Two bowls filled with hearty beef soup with vegetables

CHEF’S NOTE: The Instant Pot will take 10-15 minutes to pressurize. Total cook time noted at the top of the recipe is your all-in total cook time including the time to prep, sauté and pressurize.

Straight on shot of bowl filled with soup of beef, carrots celery, mushrooms and peas

Substitution options for this soup

From testing this recipe and making it several times, we can assure you it is very forgiving and can be made with a variety of ingredients. Here are some options/ideas:

  • You can use ground beef instead of stew meat.
  • Radishes are a great low carb substitute for potatoes.
  • Parsnips will work in place of carrots.
  • Green beans can be used instead of peas.

You get the idea. Feel free to use ingredients you have on hand or prefer for this recipe, it will still turn out great!

Overhead close up shot of hearty instant pot beef and vegetable soup

We hope you love this recipe as much as we do!

Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious recipes to find some other favorites too!

Overhead close up of hearty instant pot beef and vegetable soup with potatoes, carrots, celery mushrooms and peas
5 from 3 ratings
Get the Recipe:

Hearty Instant Pot Vegetable Beef Soup

Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 6
A hearty and filling soup made easy in the Instant Pot. This thick and delicious soup is packed full of veggies like potatoes, onion, celery, peas, carrots and mushrooms. It's a vegetable beef soup that will fill your spoon and belly!
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Ingredients

  • 2 lbs cubed stew meat
  • 1 lb potatoes, cut into 1 inch cubes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 ribs celery, ends removed and cut into 1 inch pieces
  • 3 medium sized carrots, cut into 1 inch chunks
  • 1 tbsp ghee, (or avocado oil)
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt
  • 1 tsp pepper
  • 3 cups beef broth
  • 2 tbsp coconut aminos
  • 1 tbsp tomato paste
  • 8 oz small mushrooms, halved
  • 1.5 cups peas

Equipment

Instructions
 

  • Cut beef into cubes if it isn't already cubed and set aside. Prep potatoes, onion, garlic, celery and carrots and set aside.
  • Press the sauté button on the Instant Pot and add ghee. Once the pot is hot and shimmering, add the beef cubes. Season beef with Italian seasoning, salt and pepper and toss to coat. Cook beef for 2-3 minutes on each side to brown.
  • Press the cancel button on the Instant Pot. Add the beef broth, coconut aminos, tomato paste, potatoes, onion, garlic, celery and carrots to the pot.
  • Secure the lid and valve and press the "soup" button and set to cook for 30 minutes.
  • While the soup is cooking prepare mushrooms as noted and have the peas ready.
  • Once the Instant Pot cooking time is up, manually release the pressure.
  • Remove the Instant Pot lid and press the cancel button. Press the sauté button and add in the mushrooms and peas and stir to mix.
  • Cook on the sauté setting for 5-6 minutes, stirring occasionally. Or cook until the peas and mushrooms are cooked to your liking.
  • Press the cancel button on the Instant Pot. Taste the soup and season with any additional salt and pepper as desired. Ladle soup into bowls and serve.

Last Step:

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Notes

To make this soup in the slow cooker, simply brown the stew meat in a pan on the stove. Add the stew meat, beef broth, tomato sauce, coconut aminos, potatoes, onion, garlic, celery and carrots to the slow cooker and cook on low for 6 hours or high for 3 hours. When the cooking time is up, stir in the peas and mushrooms to warm and soften for 10-15 minutes.
Course: Soup
Author: Justin Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
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