This homemade Instant Pot vegetable beef soup features tender, fall-apart beef and a medley of vegetables in a rich, flavorful broth—perfect for staying warm this season.
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I recently bought an electric pressure cooker and, after some experimenting, developed a version of vegetable beef soup that I love. If you’re new to pressure cooking, know that a little care and attention make a big difference—read the manual, follow safety steps, and you’ll be rewarded with fast, flavorful results.
My first Instant Pot attempt was a pot roast. After learning how pressure cooking affects liquids and textures, I adjusted the approach to get the best results for soup. Pressure cookers, like slow cookers, retain more liquid than stovetop simmering, so recipes need to intentionally build concentrated flavor rather than relying on evaporation.
Learning How to Use My Instant Pot
The first dish I made was a pot roast. I learned that electric pressure cookers don’t let much liquid evaporate, so the vegetables can become very soft while the meat may need extra time to become tender. With a few adjustments—mainly concentrating flavors and reducing added water—I was able to create a hearty vegetable beef soup with great depth and texture.
To get stronger flavor in pressure-cooked soups, concentrate ingredients and layer flavors. Browning meat and using concentrated stocks, wine, and umami enhancers help compensate for the minimal evaporation that occurs under pressure.
How to get the best flavor in your pressure cooker (Instant Pot)
Brown your meat in the pot when possible. Searing creates caramelized bits (fond) that form a flavorful base. You can brown in the Instant Pot using the sauté function or brown in a skillet and deglaze the pan with a splash of broth or wine, adding those flavorful bits to the pot.
Use less liquid but make it count. Replace water with a good low-sodium stock and add a concentrated base if needed. A small amount of reduced liquid packed with flavor will yield a richer soup than a larger volume of weak broth.
Use acidic ingredients to tenderize and brighten flavors. Adding red wine, a splash of vinegar, or a little lemon juice helps break down meat proteins and lifts the overall taste.
Be cautious with dried herbs near vents. Tie dried herbs in a sachet or add them after pressure cooking. Finish with fresh herbs for a bright pop of flavor.
Potato Substitutes for Soups and Stews
If you want to avoid potatoes in soups, there are several good alternatives: turnips, rutabaga, radish, jicama, and celery root. Celery root (celeriac) is a favorite because it adds a delicate celery-parsnip flavor and holds texture well in stews and soups.
Hearty Vegetable Beef Soup – Instant Pot (Low Carb)
Ingredients
Brown:
- 1 ½ pounds beef chuck, trimmed and cut into cubes
- 1 tablespoon olive oil
Add To The Pot:
- 6 oz turnip, peeled – large dice (smallish turnip)
- 5 oz celery, sliced (about 1 ⅓ cups)
- 4 oz carrots, rolled (½ a large carrot)
- 4 oz string beans, cut
- 3 oz onions, diced (about ¾ cup)
- 2 cloves garlic, sliced
- 32 oz low sodium beef broth
- ½ cup red wine
- 2 tablespoon tomato paste
- 2 teaspoon beef base (concentrated bouillon or paste)
- 2 teaspoon gelatin powder (optional – adds body)
- 1 tablespoon porcini mushroom powder (optional – boosts umami)
- 2 whole bay leaves
- 2 whole cloves
Add After Cooking:
- 4 tablespoon butter (stir in after cooking)
- 1 teaspoon dried thyme, rubbed
- ½ teaspoon dried marjoram, rubbed
- salt and pepper to taste
Instructions
Preparation:
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Trim fat and silverskin from the beef chuck and cut into ½–¾ inch cubes. Peel and chop the vegetables and gather the remaining ingredients.
Method:
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Use the sauté function on your pressure cooker to brown the beef in batches. Return all browned beef to the pot and turn off sauté. (Alternatively, brown the beef in a skillet, add the meat to the pressure cooker, and deglaze the skillet with a little broth, scraping up browned bits and adding them to the pot.)
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Add the remaining ingredients to the pot, except those listed for after cooking, and stir to combine. Secure the lid and select the Soup setting on your pressure cooker. Allow it to reach pressure and cook according to your machine’s program.
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When the cook cycle ends, carefully release the pressure manually following the manufacturer’s instructions. Remove the lid, stir in the thyme and marjoram, and adjust seasoning with salt and pepper. Stir in the butter until melted and serve.
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Makes about 10 cups. Serves 6 (approximately 1½ cups per serving).
Notes
Calories from Fat 134
Nutrition
Amazing Low Carb Beef Stew
Classic Low Carb Pot Roast with Vegetables and Gravy