Instant Pot Vegetable Beef Soup

by - February 03, 2020

Chili has always been my go-to comfort meal for a cold, rainy day, but sometimes I find myself in the mood for something non-spicy instead. In the past, if we wanted soup, we ate it out of a can, but I had seen several recipes for vegetable beef (or hamburger) soup on Pinterest and decided to try my hand at it. I looked at a few variations before I planned my own version. I've made this three times since the start of the year, so I'd say it's a hit.


  • 1 lb. Ground Beef
  • 4 Cups Beef Broth
  • 12 oz. Canned Tomatoes (do not drain)
  • 2 Large Potatoes
  • 5 Small/Medium Sized Carrots
  • 14.5 oz. Can Green Beans (drained)
  • Minced Garlic
  • Italian Seasoning


1. Using the saute function on your Instant Pot, brown your beef. I like to add my minced garlic to my meat so that it's nice and flavorful. I just do it to my family's taste, probably about one-and-a-half tablespoons. I use lean ground beef so there's not usually a need to drain it, but if you have excess grease you'll want to.

2. While your beef is cooking, peel, wash and cut up your carrots and potatoes.

3. Once your beef is cooked so there's no pink remaining, add in the carrots, potatoes, drained green beans, tomatoes with juice, and beef broth. Stir so that everything is covered by the broth. Add your Italian seasoning, about one tablespoon.

4. Secure the Instant Pot lid, making sure the valve is closed. Using the manual setting, cook for 8 minutes.

5. Quick release the pressure and serve with crackers or cornbread.

I like how versatile this recipe is. You can add in more vegetables, like corn or zucchini. We've even added in elbow noodles. The first time I made this, I added two tablespoons of tomato paste. While it didn't change the flavor any, it did make the broth thicker than I prefer. So if you want thicker broth, add in some tomato paste.

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