This instant pot vegetable beef soup recipe is lovingly called Veggie Beef Soup in my house. It was one my mama made all throughout our childhood, but it began as a first recipe she would make for my dad when they were newlyweds. When I went to college, and would come home to visit, I would often bring a herd of hungry colleges friends with me. And my mom and dad were always ready to love on them with Veggie Beef Soup bubbling on the stove top and fresh rosemary bread baking in the oven. And the swirling of the two aromas is one that pierces my soul in the best way possible. 

The combination of nourishing vegetables, hearty stew beef and savory broth make this soup the ultimate winter comfort food. It’s comforting and soulful. Filling and nourishing. And if ever I am making a meal for a friend, this is it, because it’s one of those home cooked meals that makes one feel loved and comforted. Paired with cornbread or crusty artisan bread, it’s the perfect fall/winter meal. 

Why You Will Love This Meal:

• It can be made in the Instant Pot, Crock Pot or over the stove – I love the pressure cooking option which makes the soup taste like it’s been simmering all day  
• Comes together quickly
• Makes a large batch so it feeds a crowd
• Healthy and Nourishing Ingredients 
• Simple ingredients
• Ingredients you probably have on hand!
• Comforting soup all winter long! 

Ingredient List:

• Beef stew meat, cut into 1″ cubes (season with salt and pepper before browning for added depth) – you could use a chuck roast and cube it into stew meat yourself
• White onion or yellow onion, diced (sauté to release sweetness before adding)
• Yukon gold potatoes, cubed into 2″ pieces (creamy texture, holds shape well in soup – you could use russet potatoes or red but Yukon are THE BEST)
• Carrots, peeled and chopped into bite-sized rounds (naturally sweetens the broth)
• Zucchini, chopped into half-moon slices (adds a mild, earthy flavor)
• Yellow squash, chopped into half-moon slices (pairs well with zucchini for a balanced taste)
• Canned green beans, do not drain (use fresh or frozen for brighter flavor, if preferred)
• Canned corn, do not drain (adds a touch of natural sweetness)
• Canned peas, drained (stir in at the end for a vibrant, fresh pop of flavor)
• Canned tomatoes with chilies, undrained (adds a subtle tang and spice to the soup)
• Beef broth or Beef stock (you can use low sodium if desired)
• Bay Leaf (these little darlings are the key to this recipe! They impart a subtle herbal depth; remove before serving)
• Salt and pepper to taste (adjust throughout cooking for best flavor balance)
• Additional Seasoning (Italian seasoning or garlic powder – OPTIONAL – I don’t add these but if you feel like it needs a little more these are great options)

Instructions for Instant Pot Vegetable Beef Soup:

1. Sauté the beef: Turn the Instant Pot to the sauté setting and allow it to heat up. Drizzle in a tablespoon of olive oil (or more if needed) to coat the bottom of the pot. Add the beef stew meat in batches to avoid overcrowding, and sear it for about 15 minutes on the saute function, stirring occasionally to ensure all sides are browned. This step enhances the flavor by caramelizing the beef.
2. Cook the onions: With 5 minutes left on the sauté timer, add the diced onion. Stir frequently to soften the onion and release its sweetness, blending it with the juices from the beef.
3. Add the remaining ingredients – vegetables and liquids: Once the beef is browned, turn off the sauté function (keep all those browned bits in the pot for loads of flavor). Add the potatoes, carrots, zucchini, squash, green beans (with their liquid), corn (with their liquid), peas (drained), canned tomatoes (undrained), beef broth, bay leaves, and a generous pinch of salt and pepper. Stir everything together to evenly distribute the flavors.
4. Pressure cook: Secure the Instant Pot lid, ensuring the valve is set to the sealing position. Select the pressure cook setting and set the timer for 30 minutes on high pressure.
5. Release pressure: When the cooking time is complete, you can either allow the pressure to natural release (which takes about 15-20 minutes and intensifies the flavors) or do a quick release by carefully turning the valve to the venting position. Either method works, and the soup will have the same delicious outcome.
6. Serve and garnish: Open the lid and give the soup a good stir. Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot, paired with fresh gluten-free bread or crackers. Top with shredded cheddar cheese for a creamy, savory finish. Store leftovers in an airtight container. 

Instructions for the Crock Pot or Slow Cooker:

1. Sauté the beef: Heat a large pot over medium-high heat and drizzle in some olive oil to coat the bottom. Add the beef stew meat in a single layer, being careful not to overcrowd the pot. Sear the beef for about 15 minutes, turning occasionally to brown all sides evenly. This step creates a rich, caramelized flavor base for the soup.
2. Cook the onions: With 5 minutes left on the sauté timer, add the diced onion to the pot. Stir frequently to soften the onion and release its natural sweetness, letting it blend with the beef drippings for extra flavor.
3. Transfer to the Crock Pot: Once the beef is browned and the onions are softened, transfer the mixture to your Crock Pot. Use a spatula to scrape any flavorful bits from the bottom of the pot and add those to the Crock Pot as well.
4. Add the rest of the Ingredients: Layer the potatoes, carrots, zucchini, squash, green beans (with their liquid), corn (with their liquid), peas (drained), and canned tomatoes (undrained) on top of the beef. Pour in the beef broth, making sure the vegetables are mostly submerged. Add the bay leaves, then season generously with salt and pepper. Stir gently to combine all the ingredients evenly.
5. Cook low and slow: Cover the Crock Pot with the lid and set it to slow cook on the low setting for 6 hours. During this time, the flavors will meld together, and the vegetables will become tender while the beef turns melt-in-your-mouth soft.
6. Final touches: Once the cooking time is complete, give the soup a final stir and taste to adjust seasoning with additional salt or pepper, if needed. Remove and discard the bay leaves.
7. Serve and garnish: Ladle the hot soup into bowls and serve with fresh gluten-free bread or crackers on the side. Top each serving with shredded cheddar cheese for a creamy, savory addition.

Instructions for the Stove Pot:

1. Sauté the beef: Heat a large pot over medium-high heat and drizzle in some olive oil to coat the bottom. Add the beef stew meat in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef for about 15 minutes, turning occasionally to brown all sides evenly. This step develops a deep, rich flavor through caramelization.
2. Cook the onions: With 5 minutes left on the sauté timer, add the diced onion to the pot. Stir frequently to soften the onion and allow it to absorb the flavorful drippings from the beef.
3. Add the vegetables and liquids: Once the beef is browned and the onions are tender, reduce the heat slightly and add the potatoes, carrots, zucchini, squash, green beans (including their liquid for added flavor), corn (with its liquid), peas (drained), canned tomatoes (undrained), and beef broth. Stir to combine. Add the bay leaves and season generously with salt and pepper.
4. Simmer the soup: Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for 2-3 hours. Stir occasionally to prevent sticking and to ensure even cooking. The long simmering time allows the flavors to meld and the beef to become tender.
5. Final touches: After 2-3 hours, check the tenderness of the beef and vegetables. Adjust the seasoning with more salt and pepper if needed. Remove and discard the bay leaves.
6. Serve and garnish: Ladle the hot soup into bowls and serve with slices of fresh gluten-free bread or crackers. Top each bowl with shredded cheddar cheese for a creamy, savory finish.

Perfect Pairings:

Breads and Crackers

• Gluten-Free Rustic Bread – Perfect for soaking up the flavorful broth.
• Gluten-Free Biscuits – Buttery and flaky, they’re a comforting side.
• Garlic Bread – Adds a garlicky, savory crunch (gluten-free versions available).
• Saltine or Oyster Crackers – Simple, classic, and great for a light crunch.
• Gluten-Free Cornbread – the sweet and salty of the cornbread is a delightful addition to the soup

Salads

• Caesar Salad – Creamy dressing and crunchy gluten-free croutons complement the hearty soup.
• Coleslaw – Adds a refreshing, crisp contrast to the warm soup.
• Harvest Salad – the moody autumn and winter flavors enhances the soup

Cheese Pairings

• Cheddar Cheese – Shredded over the soup for a creamy, melted topping.
• Parmesan Crisps – Crunchy and salty, these add texture and flavor.
• Brie or Camembert – Served with crackers or bread, these soft cheeses are indulgent and rich.
• Havarti Cheese – Served with crackers or bread, this soft cheese are indulgent and rich.

Vegetable Sides

• Roasted Vegetables – Caramelized Brussels sprouts, asparagus, or root vegetables pair well with the earthy flavors of beef soup.
• Steamed Broccoli – A light, healthy side to balance the meal.

Potato Sides

• Baked Sweet Potatoes – Their sweetness contrasts nicely with the savory soup.

Additional Options

• Pickled Vegetables – Tangy pickles or a small side of sauerkraut add brightness to the meal.
• Stuffed Bell Peppers – A filling and flavorful option that pairs well with the soup’s ingredients.

Check out the recipe card below for this delicious soup recipe! This Veggie Beef Soup is a family favorite and is perfect for a cold winter day!

Instant Pot Vegetable Beef Soup Recipe (Gluten-Free)

The combination of nourishing vegetables, hearty stew beef and savory broth make this soup the ultimate winter comfort food. It's comforting and soulful. Filling and nourishing. And if ever I am making a meal for a friend, this is it, because it's one of those home cooked meals that makes one feel loved and comforted. Paired with cornbread or crusty artisan bread, it's the perfect fall/winter meal. 

Print Recipe

Prep Time:20 minutes mins

Cook Time:10 minutes mins

Total Time:50 minutes mins

Ingredients

• 2 lbs Beef Stew Meat, 1″ cubes
• 1/2 of a White Onion or Yellow Onion, diced
• 1 cup Yukon Gold Potatoes, cubed into 2″ pieces
• 2 Carrots, peeled and chopped into bite-sized rounds
• 1 Zucchini, chopped into half-moon slices
• 1 Yellow squash, chopped into half-moon slices
• 1 Can Green Beans, do not drain
• 1 Can Corn, do not drain
• 1 Can of Peas, drained
• 1 Can of Tomatoes with Chilies, undrained
• 4 cups Beef Broth or Beef Stock
• 4 Bay Leaves
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

• Sauté the beef: Turn the Instant Pot to the sauté setting and allow it to heat up. Drizzle in a tablespoon of olive oil (or more if needed) to coat the bottom of the pot. Add the beef stew meat in batches to avoid overcrowding, and sear it for about 15 minutes on the saute function, stirring occasionally to ensure all sides are browned. This step enhances the flavor by caramelizing the beef.
• Cook the onions: With 5 minutes left on the sauté timer, add the diced onion. Stir frequently to soften the onion and release its sweetness, blending it with the juices from the beef.
• Add the remaining ingredients – vegetables and liquids: Once the beef is browned, turn off the sauté function (keep all those browned bits in the pot for loads of flavor). Add the potatoes, carrots, zucchini, squash, green beans (with their liquid), corn (with their liquid), peas (drained), canned tomatoes (undrained), beef broth, bay leaves, and a generous pinch of salt and pepper. Stir everything together to evenly distribute the flavors.
• Pressure cook: Secure the Instant Pot lid, ensuring the valve is set to the sealing position. Select the pressure cook setting and set the timer for 30 minutes on high pressure.
• Release pressure: When the cooking time is complete, you can either allow the pressure to natural release (which takes about 15-20 minutes and intensifies the flavors) or do a quick release by carefully turning the valve to the venting position. Either method works, and the soup will have the same delicious outcome.
• Serve and garnish: Open the lid and give the soup a good stir. Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot, paired with fresh gluten-free bread or crackers. Top with shredded cheddar cheese for a creamy, savory finish. Store leftovers in an airtight container.

Servings: 10 servings