This Instant Pot vegetable beef soup is the kind of dinner that fills the kitchen with a savory, comforting smell while the pressure cooker does the hard work.

Tender chunks of beef, carrots, potatoes, and green beans come together in a rich tomato-based broth, and it is all ready in under an hour.

Why This Soup Always Hits the Spot

The pressure cooker turns chuck roast into spoon-tender pieces in about 25 minutes, without the all-day simmer.

I love that the vegetables stay recognizable and not mushy. The carrots add a slight sweetness, the potatoes soak up the savory broth, and the green beans keep a bit of snap.

A splash of Worcestershire sauce at the end rounds out the flavor, giving the soup a subtle umami depth.

Ingredients

1 ½ lbs beef chuck, cut into 1-inch cubes: well-marbled like chuck or shoulder gets the most tender
2 tbsp vegetable oil: or any neutral oil for browning
1 medium yellow onion, diced: about 1 cup
2 medium carrots, sliced into ½-inch rounds: about 1 cup
2 celery stalks, sliced: adds a gentle savory backbone
3 cloves garlic, minced
2 tbsp tomato paste: deepens the broth color and flavor
4 cups beef broth: use a good-quality broth for the base
1 (14.5 oz) can diced tomatoes, with the juices
1 lb Yukon Gold potatoes, cut into ¾-inch chunks: red potatoes work too
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
1 ½ tsp kosher salt, plus more as needed
½ tsp black pepper
1 cup fresh green beans, trimmed and cut into 1-inch pieces: frozen work in a pinch, no need to thaw

Variations / Substitutions

Swap the beef: stew meat or trimmed brisket both work, though brisket may need 5 extra minutes under pressure.
Make it gluten-free: double-check that your Worcestershire sauce and broth are labeled gluten-free.
Add a kick: stir in ¼ tsp red pepper flakes with the thyme for gentle heat.
Change the vegetables: swap in frozen corn or peas along with the green beans, or use parsnips instead of potatoes.
Brighten it up: a splash of red wine vinegar stirred in just before serving lifts the whole pot.

If you like this, try our Stovetop Beef Barley Soup.

How to Make Instant Pot Vegetable Beef Soup

Step 1: Brown the Beef

Set the Instant Pot to Sauté on high. Once it reads “Hot,” add the 2 tbsp oil. Season the beef cubes with a pinch of salt and pepper, then add half the meat in a single layer. Let it cook 3 to 4 minutes without moving it, until a deep brown crust forms on the bottom. Transfer to a plate and repeat with the second batch.

That brown crust is where most of the savory depth comes from, so don’t rush this part. The meat should look deeply golden, not gray.

Step 2: Sauté the Aromatics

With the pot still on Sauté, add the diced onion, carrots, and celery. Cook 3 to 4 minutes, stirring often, until the onion softens and the vegetables start to pick up some color from the bottom of the pot. Stir in the garlic and tomato paste and cook 1 more minute, until fragrant.

The tomato paste will darken and stick a bit. That is exactly what you want. Those browned bits on the bottom will dissolve into the broth next.

Step 3: Deglaze and Add the Liquids

Pour in a splash of the beef broth and use a wooden spoon to scrape up every browned bit from the bottom of the pot. Then add the remaining broth, the can of diced tomatoes with their juices, the Worcestershire sauce, thyme, bay leaves, potato chunks, browned beef (plus any juices on the plate), 1 ½ tsp salt, and the ½ tsp pepper. Stir everything together.

The liquid should just barely cover the solids. If it does not, pour in a little water so everything is barely submerged.

Step 4: Pressure Cook the Soup

Hit Cancel to stop the Sauté function. Lock the lid in place and set the valve to Sealing. Pressure cook on High for 20 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

When you open the lid, the soup will be bubbling gently and the beef will break apart under a spoon. The aroma will be rich and beefy.

Step 5: Stir in the Green Beans and Serve

Remove and discard the bay leaves. Stir the green beans into the hot soup and let them sit for 3 to 4 minutes. The residual heat will cook them until they are bright and tender with a little snap. Taste the broth and add more salt or pepper if needed. Ladle the soup into deep bowls and serve hot.

A side of crusty bread for dipping is never a bad idea, but the soup stands just fine on its own.

A Few Notes for the Best Instant Pot Beef Soup

Don’t skip the browning step. Even 6 or 7 extra minutes here makes the broth taste like it simmered all day.
Cut the potatoes into uniform ¾-inch chunks so they cook through evenly without turning to mush.
For a thicker broth, fish out a few potato pieces after cooking and mash them against the side of the pot, then stir back in.
This soup tastes even better the next day, so it is a great make-ahead meal.

Cook times by beef cut:

Beef Cut	Size	Pressure Cook Time
Chuck or shoulder roast	1-inch cubes	20 minutes
Stew meat (pre-cut)	1-inch pieces	18 minutes
Brisket	1-inch cubes	25 minutes

Storing Leftover Soup

Refrigerate leftover soup in an airtight container for up to 4 days. The broth will thicken as it sits, so add a splash of broth or water when you warm it up. Reheating works best on the stovetop over medium heat, but the microwave does the job too. Stir a couple times so it heats evenly.

What to Serve With Instant Pot Vegetable Beef Soup

A thick slice of crusty sourdough or a warm dinner roll is great for sopping up the broth. A simple green salad with a sharp vinaigrette cuts through the richness of the soup nicely. For something a little heartier, a square of cornbread with a touch of honey brings a sweet contrast to the savory beef.

Frequently Asked Questions

Can I use frozen green beans?

Yes, no need to thaw them. Stir them in right after pressure cooking and let them warm for 4 to 5 minutes instead of 3.

How do I make this on the stovetop?

Brown the beef and aromatics in a heavy pot, then add all liquids and potatoes. Bring to a boil, reduce to a simmer, cover, and cook 1 ½ to 2 hours until the beef is very tender. Add green beans during the last 5 minutes.

Can I add barley or rice?

Yes, you can. Rinse ½ cup barley or long-grain rice and add it with the potatoes and broth before pressure cooking. You may need to add an extra ½ cup of broth since they absorb liquid.

How can I make this soup dairy-free and gluten-free?

The recipe is naturally dairy-free. For gluten-free, use a gluten-free Worcestershire sauce and confirm your beef broth has no gluten-containing additives.