Instapot Beef Vegetable Soup Using Shankbones

Instant Pot vegetable beef soup is a hearty and easy dinner that the whole family will love!

Don't worry, internet friends! If you don't have an Instant Pot yet (Amazon affiliate), I've got you covered with my stove top vegetable beef soup recipe. 👌🏻

But some of us are obsessed with our Instant Pot and insist on making everything in it. 😜🙋🏼 It just seals in all the flavor, and I LOVE using mine to make soups, chilis and stews.

👉🏻👉🏻See my full Instant Pot review here if you are curious. 👈🏻👈🏻

Even though I wrote this recipe using diced stew meat, I must confess that I usually make it with leftover pot roast. It is the perfect way to use up leftovers!

If you are using leftover pot roast, just sauté only the onions, carrots and celery to begin with, and then add diced up leftover pot roast when you add the broth.

I would also like to add that my skillet cornbread is the perfect companion for this soup.😋🙌🏻 I always make this to go with our vegetable beef soup.

You could always serve it with a grilled cheese sandwich, or even plain saltine crackers.

In making this soup over the years, I also sometimes throw in leftover vegetables. Pretty much anything that will hold up to the cook time will work.

Two examples I often do add to the pot: black eyed peas and lima beans. I would not recommend, for example, something like broccoli that would get mushy.

Tools Used to Make Instant Pot Vegetable Beef Soup

This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.

• Instant Pot
• Knife
• Cutting Board
• Measuring cup for liquids
• Measuring cups and spoons

Shop all my kitchen favorites here!

Instant Pot Vegetable Beef Soup Recipe

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Instant Pot Vegetable Beef Soup

Instant Pot vegetable beef soup is a hearty and easy dinner that the whole family will love!

Prep Time 10 minutes

Cook Time 1 hour 3 minutes

Total Time 1 hour 13 minutes

Servings 8

Calories 179 kcal

• 1 pound diced beef (package will often say stew meat)
• 1/2 teaspoon garlic powder (to season the beef - omit if using leftover pot roast)
• 1/2 medium yellow onion, diced
• 2 celery stalks, diced
• 1 cup diced carrots
• cooking spray or olive oil
• 4 1/2 cups beef broth/ stock (OR I often used water, plus 1 Tablespoon Better Than Bullion Beef Base)
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 2 cups frozen corn kernels
• 1 cup frozen green beans
• 2 cups diced potatoes
• 1 can diced tomatoes, undrained (14.5 ounces)
• 1 bay leaf (remove after cooking is complete)

1. Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).

2. Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.*

3. Add the onions, celery and carrots, and cook another 3 to 4 minutes.

4. Turn off the pot, and add all other ingredients.**

5. Put on the lid, lock it and set to manual high pressure for 8 minutes. (It will take a while to come to pressure with such a full pot, FYI. Mine took 22 minutes.).

6. After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI. If your pot is still pressurized at 25 minutes, go ahead and quick release any remaining pressure.

7. Remove bay leaf, and serve.

*If you are using leftover pot roast, just sautéonly the onions, carrots and celery to begin with. Plus, omit the garlic powder.

**Add diced up leftover pot roast when you add the broth.

Cooking time includes both come to pressure time (22 minutes for me) and NPR time (25 minutes for me).

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Instant Pot Vegetable Beef Soup

Amount Per Serving

Calories 179 Calories from Fat 27

% Daily Value*

Fat 3g 5%

Saturated Fat 1g 6%

Cholesterol 35mg 12%

Sodium 455mg 20%

Potassium 964mg 28%

Carbohydrates 20g 7%

Fiber 3g 13%

Sugar 4g 4%

Protein 18g 36%

Vitamin A 2890IU 58%

Vitamin C 15.3mg 19%

Calcium 65mg 7%

Iron 3.9mg 22%

* Percent Daily Values are based on a 2000 calorie diet.

Note: This post originally appeared on A Pinch of Healthy October 30, 2017.

I recently shot new photos for this recipe. Here is what the old photos looked like.

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Source: https://www.apinchofhealthy.com/instant-pot-vegetable-beef-soup/