Hearty Instant Pot Vegetable Beef Soup: A Quick & Flavorful Family Favorite

Discover the ultimate comfort in a bowl with this rich and savory Instant Pot Vegetable Beef Soup. Featuring tender chunks of beef, wholesome vegetables, and hearty barley simmered in a deeply flavorful broth, this recipe delivers the taste of an all-day simmer in a fraction of the time. Perfect for busy weeknights or cozy weekends, this pressure cooker marvel is destined to become a staple in your kitchen.

As the crisp autumn air arrives and the days grow shorter, there’s nothing quite like a warm, comforting bowl of homemade soup to nourish the soul. And if you’re like me, you’re eagerly anticipating soup season! While traditional beef vegetable soup often requires hours of slow simmering to develop its robust flavors, this Instant Pot version is a game-changer. It leverages the magic of your pressure cooker to achieve that deep, complex taste in an unbelievably short amount of time, allowing you to enjoy a hearty, homemade meal even on your busiest days.

A Cherished Family Recipe: The Quest for the Perfect Vegetable Beef Soup

The story behind this particular vegetable beef soup recipe holds a special place in my heart. My sister-in-law, Karen, who sadly passed away in 2005, was an extraordinary woman and a phenomenal cook. Her beef vegetable soup was legendary – truly the most amazing I had ever tasted. I often begged her for the recipe, and she always promised to write it down for me, but tragically, she never got the chance. Her soup was a warm embrace in a bowl, a reflection of her generous spirit, and I’ve been on a personal quest ever since to recreate that cherished flavor memory.

In my years of searching, only one other beef vegetable soup has ever come close to Karen’s masterpiece. It’s found at a local prime rib restaurant here in Omaha called Jerico’s. Their secret? They craft their soup using flavorful scraps of prime rib and generously fill it with barley, creating a rich, satisfying texture that echoes Karen’s signature style. This Instant Pot recipe, I’m thrilled to share, captures much of that beloved essence, bringing a taste of cherished memories right into your home, effortlessly made with your pressure cooker.

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The Source of Inspiration: A Freaky Friday Discovery

This incredible recipe comes from my dear friend Debra, the brilliant mind behind the wonderful website, Bowl Me Over. It was my contribution to a special culinary event known as Freaky Friday. If you’re wondering what Freaky Friday is, it’s not just a movie with Jamie Lee Curtis! In our food blogging world, it’s a fantastic old-fashioned blog hop, where a group of us favorite food bloggers secretly cook from each other’s sites and then reveal our chosen recipes simultaneously. It’s a joyous way to explore new recipes and celebrate the creativity within our community.

A Deeper Look at Debra and Bowl Me Over

I always feel a thrill when I draw Debra’s blog for Freaky Friday, as she consistently offers such a treasure trove of wonderful recipes. This marks my second opportunity to cook from her amazing site. The first time, I prepared her delightful Rustic Harvest Stew, which was my initial foray into cooking with okra, and it was an absolute hit with my family!

Debra is truly an inspiring woman whom I’ve “known” online for several years now. I genuinely hope that someday our paths cross in person so I can give her a big hug! Her website, fittingly named “Bowl Me Over,” dedicates much of its focus to comforting, wholesome dishes served in a bowl. Beyond savory soups and stews, she also boasts some truly outstanding jam recipes! I was fortunate enough to experience her talents firsthand when she generously mailed me a jar last Christmas – a truly thoughtful gesture that speaks volumes about her kindness.

Debra and her husband share a beautiful life, enjoying travel and quality time at home with their beloved dogs and cats. She recently welcomed an adorable Corgi puppy into her family, and I absolutely adore following all the hilarious antics she shares on social media. Puppies certainly demand a lot of attention and effort, but the joy and love they bring make it all incredibly worthwhile, wouldn’t you agree, Deb?

Beyond her culinary talents, Debra is deeply committed to her community and volunteers tirelessly. One of my favorite charities she champions is “Cake 4 Kids.” Through this wonderful organization, she, along with other dedicated volunteers, bakes and delivers beautiful birthday cakes and cookies to children within the foster care system. Her cakes are nothing short of amazing, showcasing her incredible talent and boundless generosity!

Choosing the Perfect Fall Freaky Friday Recipe

The most challenging aspect of being assigned Bowl Me Over for Freaky Friday is always deciding which amazing recipe to make! For our Fall round, I focused my search on two categories to align with the seasonal theme: Pumpkin and Soup. I initially considered her delightful Pumpkin Chocolate Chip Cookies. However, my heart was set on soup, so I narrowed my choices down to two stellar soup recipes: her Roasted Cauliflower Soup and this Instant Pot Vegetable Beef Soup. Ultimately, my ongoing quest for the best beef vegetable soup recipe led me to choose this magnificent creation, and I couldn’t be happier with the outcome.

Debra’s blog truly is a haven for soup lovers, brimming with an impressive array of recipes and innovative ideas. I highly encourage you to explore her extensive collection for yourself. While you’re there, be sure to check out her invaluable Complete Guide to Making Homemade Soups – it’s an essential resource for aspiring and seasoned home cooks alike.

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Crafting Your Instant Pot Vegetable Beef Soup: Ingredients & Preparation

Now, let’s dive into what you’ll need to create this incredibly satisfying vegetable beef soup in your Instant Pot. The beauty of this recipe lies in its wholesome ingredients and straightforward preparation, ensuring a delightful meal with minimal fuss.

Essential Ingredients for Your Instant Pot Vegetable Beef Soup:

• Beef: We use round steak, which becomes wonderfully tender under pressure.
• Broth Base: Canned beef consommé, French onion soup, and beef stock create a rich and complex liquid foundation.
• Aromatics: Fresh onion and garlic provide fundamental flavor.
• Hearty Vegetables: Carrots, mushrooms, celery, Roma tomatoes, and frozen peas add color, texture, and nutrients. Feel free to customize with your favorites!
• Grain: Barley contributes a fantastic chewiness and makes the soup even more substantial.
• Seasonings: Olive oil for sautéing, along with salt, pepper, Italian seasoning, and bay leaves to elevate the overall taste.

You will find a complete, printable recipe card with precise measurements and detailed, step-by-step instructions at the very bottom of this post. It’s designed to guide you effortlessly through making this delicious Instant Pot Vegetable Beef Soup!

Begin by preparing your ingredients. This crucial step, often called “mise en place,” ensures a smooth cooking process. Start by carefully chopping and slicing your fresh vegetables. Next, trim any excess fat from your round steak and cut it into uniform, bite-sized chunks. Consistent sizing ensures even cooking and perfect tenderness in every spoonful.

Once your vegetables and beef are prepped, gather your barley, spices, and frozen peas. Having everything measured and ready to go before you even turn on your Instant Pot makes the actual cooking process incredibly fast and stress-free. This efficient approach means you’ll be enjoying your homemade soup in no time.

Initiate the cooking process by setting your Instant Pot to the “Sauté” function. Add a touch of olive oil, and once hot, brown the beef chunks on all sides. This crucial step, known as searing, creates a rich, caramelized crust that locks in flavor and adds incredible depth to your soup’s broth.

After browning the beef, add the aromatic garlic, all your prepared vegetables (onions, carrots, mushrooms, celery, Roma tomatoes), barley, and the Italian seasoning, salt, and pepper. Stir everything together well, allowing the vegetables to slightly soften and absorb some of the beefy goodness before adding the liquids.

Finally, pour in the beef consommé, French onion soup, and beef stock. Don’t forget to add the bay leaves for an extra layer of flavor. Give the mixture one last gentle stir, then secure the Instant Pot lid, ensuring the vent is sealed. Set your Instant Pot to the Manual (or Pressure Cook) setting for 20 minutes. Once the cooking time is complete, perform a quick pressure release, carefully remove the bay leaves, and your delicious, hearty soup is ready to serve. For a slightly thicker broth, you can stir in a slurry of cornstarch and water at the end – a completely optional but recommended step for extra richness.

Now, it’s time to dig in! Serve this incredible soup directly from the Instant Pot for fewer dishes and maximum enjoyment. This efficient method is one of the many reasons why the Instant Pot is such a beloved kitchen appliance.

Why You’ll Love This Instant Pot Vegetable Beef Soup

• Effortless & Quick: The Instant Pot transforms hours of simmering into just 20 minutes of pressure cooking, making homemade soup accessible even on busy weeknights.
• Deep, Developed Flavor: Pressure cooking locks in moisture and infuses all the ingredients, creating a rich, complex broth that tastes like it cooked all day.
• Tender Beef & Wholesome Veggies: The high-pressure environment tenderizes the beef perfectly while cooking the vegetables to a delightful al dente texture.
• Hearty & Satisfying: With chunks of beef, an abundance of vegetables, and chewy barley, this soup is a complete meal in itself, guaranteed to fill you up.
• Customizable: Easily adapt the vegetables to your family’s preferences or what you have on hand.
• Freezer-Friendly: This soup freezes beautifully, making it ideal for meal prepping or having a quick, nutritious meal ready whenever you need it.

Tips for the Best Instant Pot Vegetable Beef Soup

• Searing the Beef is Key: Don’t skip the step of browning the beef. This creates the Maillard reaction, developing deep, savory flavors that form the foundation of your broth.
• Deglaze Properly: After browning the beef, if there are any browned bits stuck to the bottom of your pot, add a splash of beef stock or consommé and scrape them up with a wooden spoon. This “deglazing” prevents a “burn” error on your Instant Pot and adds even more flavor.
• Don’t Overcrowd the Pot: While the Instant Pot is generous, avoid filling it past the max fill line, especially with ingredients that expand like barley.
• Adjust Consistency: If you prefer a thicker soup, as mentioned, a cornstarch slurry works wonders. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth, then stir it into the hot soup on the sauté setting until it thickens.
• Fresh Herbs at the End: For an extra burst of freshness, stir in some chopped fresh parsley or thyme just before serving.
• Let it Rest: Allowing the soup to sit for a few minutes after the pressure is released lets the flavors meld even further.

Serving Suggestions & Variations

This Instant Pot Vegetable Beef Soup is incredibly versatile. Serve it piping hot with a side of crusty bread or warm dinner rolls for dipping into the rich broth. A simple green salad or a scoop of mashed potatoes can also make it an even more complete meal.

Feel free to customize this recipe to your liking! You can easily swap out vegetables based on seasonal availability or personal preference. Try adding diced potatoes, green beans, corn, or zucchini. For a different flavor profile, consider adding a pinch of smoked paprika or a dash of Worcestershire sauce to the broth. You can also experiment with different cuts of beef, like stew meat, though cooking times might vary slightly.

Storage and Reheating

This Instant Pot Vegetable Beef Soup makes fantastic leftovers! Store any extra soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this soup freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. When reheating from frozen, thaw in the refrigerator overnight and then warm gently on the stovetop or in the microwave until heated through. You might need to add a splash of extra beef broth or water to adjust the consistency if it thickens too much after freezing.

More Favorite Instant Pot Recipes:

If you’re anything like me, you might occasionally forget to pull out your Instant Pot. But every time I do use it, I’m reminded of its incredible efficiency and convenience! It truly continues to amaze me how quickly and perfectly everything cooks. I’ve compiled a list of some of my favorite tried-and-true Instant Pot recipes, and I sincerely hope you take a moment to explore them!

• Instant Pot Dr. Pepper BBQ Pork Ribs
• Instant Pot Beer Cheese Soup with Kraut & Kielbasa
• Pressure Cooker New England Clam Chowder
• Instant Pot Twisted Meatball Subs
• Instant Pot Loaded Potato Soup

It’s time to add another incredible dish to your rotation of favorite pressure-cooked meals: this Instant Pot Vegetable Beef Soup with barley. But before you dive into the recipe, take a moment to see what wonderful creations everyone else made for our Freaky Friday event!

Take a look at all of our Fall 2019 Freaky Friday Recipes:

1. An Affair from the Heart – Instant Pot Vegetable Beef Soup
2. A Grande Life – Easy Beer Cheddar Dip
3. Aunt Bee’s Recipes –  Three Cheese Roast Beef Sliders
4. Bowl Me Over –  Crock Pot Pumpkin Butter Recipe
5. Healing Tomato –  Stuffed Acorn Squash
6. Hostess at Heart – Caramel Apple Pie Snack Mix
7. House of Nash Eats – Slow Cooker Applesauce Pulled Chicken Sandwiches
8. LeMoine Family Kitchen –  White Cheddar Broccoli Stuffed Baked Potatoes
9. Lemon Blossoms – Maple Oven Roasted Carrots
10. Life, Love & Good Food – Pasta Fagioli Soup Recipe
11. Mildly Meandering – Saffron Rice
12. Soulfully Made – Salted Dark Chocolate Orange Cookies
13. Take Two Tapas – Margarita Pizza Pull Apart Bread
14. The Speckled Palate – Halloween Peanut Butter Chocolate White Chocolate Chip Cookies
15. West Via Midwest – Easy Garlic Parmesan Chicken Wings
16. Who Needs a Cape? –  Roasted Red Pepper and Artichoke Tapenade

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Print Recipe

Instant Pot Vegetable Beef Soup

Tender chunks of beef, wholesome vegetables, and hearty barley in a rich savory beef broth, this Instant Pot Vegetable Beef Soup is ready to eat in no time, and tastes like it simmered all day long.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Course: Soup

Cuisine: American

Keyword: beef, How to make Vegetable beef soup in an instant pot., Instant Pot, Instapot, Pressure Cooker, Soup, Vegetable

Servings: 8

Calories: 381 kcal

Author: Michaela Kenkel

Equipment

• Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker

Ingredients

• 2 pounds round steak (trimmed and cubed)
• 2 Tablespoons olive oil
• 1 (10.5 ounce) can French onion soup
• 1 (10.5 ounce) can beef consommé
• 1 (32 ounce) container beef stock
• 1 onion (chopped)
• 4 carrots (peeled and sliced)
• 1 cup celery (chopped)
• 1 cup white mushrooms (rough chopped)
• 3 Roma tomatoes (diced)
• 1 cup frozen peas
• 3 cloves garlic (minced)
• 1/2 cup barley
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Italian Seasoning
• 2 bay leaves

Instructions

1. Turn Instant Pot to the sauté setting, add olive oil. Add beef, garlic, salt, and pepper.
2. Brown meat on all sides until nicely seared.
3. Add Italian seasoning, barley, and all of the prepared vegetables (onion, carrots, mushrooms, celery, Roma tomatoes). Stir well to combine.
4. Pour in the French onion soup, beef consommé, and beef stock. Add bay leaves. Give it another gentle stir.
5. Cover with the lid, ensure the steam release handle is turned to the “Sealing” position. Select the Manual (or Pressure Cook) setting and set the timer for 20 minutes.
6. When the timer is done, carefully perform a quick pressure release. Once the float valve drops, remove the lid, discard the bay leaves, and serve your delicious dinner!

Notes

I optionally added 2 Tablespoons of cornstarch stirred into 2 tablespoons of cold water to thicken the broth a little bit. This step is totally optional, depending on your preferred soup consistency.

Nutrition

Serving: 1 | Calories: 381kcal | Carbohydrates: 17g | Protein: 41g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 108mg | Sodium: 446mg | Fiber: 3g | Sugar: 4g

Enjoy this comforting and flavorful Instant Pot Vegetable Beef Soup recipe! It’s a true testament to how quickly and easily you can create a wholesome, deeply satisfying meal at home.