This beef vegetable soup is a delicious recipe made with one of my favorite cooking gadgets, the Instant Pot.
If you have an Instant Pot and never made a beef vegetable soup in it, you missed a lot. I used to resist buying new gadgets in the kitchen until I discovered the Instant Pot.
Since then, I love making all my classic recipes in this pot. From soups to stews, I tried them all. I tried many recipes made in Instant Pot, but I have to say that soup is my favorite.
I noticed that the soups made in this pot tend to be more flavorful and also super delicious.
I think the ingredients, under high pressure, actually have enough time to become friendly with each other and create something magical.
Soups are by far, in my humble opinion, some of the most nutritious ways to feed yourself and your family.
You can make them with whatever you have in the fridge, and they are always versatile and delicious.
I cannot stress enough the fact that while recipes are good and you should use them as a guide, you can make food, basically, from whatever you can gather from the fridge.
Soups, in particular, are like that and can be made with any budget in mind.
In my opinion, the beef shank is the best for soups.
I like the bone-in when I make soups because I consider bone soup to be a healthy choice for us. (Try my recipe for how to make bone soup from scratch)
However, any cheaper cut of beef would work for the soup. Use what you have in your refrigerator or what is available in your grocery store.
Onions- For my soup, I used green onions, as the Farmer's Markets are open already, and I love taking advantage of the local produce.
However, yellow or white onion can be used, especially if you make this soup during the cold seasons or the green onions are not available.
Garlic- I used green garlic, but regular garlic is absolutely fine.
Red bell pepper - I like it because it is sweet and delicious. In fact, it is my favorite type of bell pepper.
If you have other types of bell pepper, use that, no big deal. (yellow, orange, green, etc.)
Celery- this humble vegetable brings a lot of flavor to soups. In the US, green celery is the thing, but if you like using celeriac instead, go for it.
It is not very popular where I live, but I encourage you to try it if you can find it.
Carrots- there is rarely a soup without them. It is sweet and delicious and gives a lot of flavor to the dish.
Parsnip- again, in my kitchen, there are always carrots and parsnips for soups. You can skip it if you want, but why would you? It is sweet and delicious and good for you.
Potatoes- I used new potatoes for this soup because it is Spring, and I love using seasonal vegetables.
However, any type of potato is great, remember, you can make this soup all year round, so use what you have.
Tomato sauce- I used tomato sauce, but you can also use tomato paste, cans of crushed tomatoes, or even fresh tomatoes that you puree or dice yourself.
Parsley- I used fresh, but dried is acceptable, especially if you live in a cold climate, you cannot get out of the house, etc.
Vegetable oil- This could be sunflower oil, olive oil, or any oil you use in your kitchen to cook with.
How to make Beef Vegetable Soup in Instant Pot
Start with the beef that you season with salt and pepper. If you use a 6-quart Instant Pot, select the Saute setting.
Heat the oil in the pot and add the meat. Cook until well browned. (If you use already chopped beef, stir occasionally in the pot). Press Cancel.
Prepare the vegetables for the pot.
Clean, dice, and chop everything according to the recipe below.
Add the onions, carrots, potatoes, pepper, celery, and parsnip.
Add tomato sauce.
Also, add water or broth.
If you use beef broth instead of water, go easy on the salt, add it better at the end when the soup is done.
Lock the lid and close the pressure release valve.
Pressure cook on High pressure, setting the timer for 15 minutes.
The timer will begin counting once the pressure inside the pot is reached, which might take about 10-15 minutes.
When done, press Cancel and use the quick-release method to release the pressure. Open the lid and taste the soup.
If you used a big chunk of meat, take it out, shred it, or cut it and add it back to the pot. Skip this step if you used chopped beef.
Season to taste, and add the parsley.
What other vegetables work in this soup:
Basically, whatever you want. Green beans are good, but corn and peas work well too.
What other spices can be added to this soup:
While I do not like a lot of spices for this soup, especially in the summer, you can definitely add some oregano, thyme, or basil if you want.
In the winter, I might use some of those, but in the summer, I like to keep it light.
What can I serve this soup with?
I like it with a little bit of sour cream on top. I also like to add a little bit of white vinegar or lemon juice to the soup.
The flavors are fantastic, and in some parts of the world, like Eastern Europe, for example, soups can also be sour.
Some people want something spicy next to the soup, so a hot pepper would be awesome if you like that.
Also, bring to the table crusty bread, like this No-Knead Bread that is my favorite.
Can I freeze this soup?
Beef vegetable soup can typically be stored in the freezer for around 3 to 4 months. However, for the best quality and flavor, it's generally recommended to consume it within the first 2 to 3 months of freezing.
After that period, the soup may start to lose some of its taste and texture. Here is how to freeze the soup:
Let it cool down completely, place it in a freezer-safe container or resealable plastic bag, label and date.
Thawing and reheating: To thaw, transfer the frozen soup to the refrigerator and let it defrost overnight. When reheating, you can do so on the stovetop or in the microwave, ensuring it reaches a safe internal temperature.
- Instant Pot
- Cutting board
- Measuring cups for liquids
- Measuring spoons
Overall, this soup might be a winner if you try it. Remember that the recipe is a guide, and you can add other vegetables and spices to it.
More soups to love:
Craving more? Subscribe to The Bossy Kitchen to get new recipes and a newsletter delivered straight to your inbox! Stay in touch on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates. Don't forget to use the star rating and leave a review.
Instant Pot Beef Vegetable Soup
- 1 ½ pounds beef shank
- 1 medium onion diced or 3-4 green onions chopped
- 1 garlic clove minced or 1 green garlic chopped
- 1 red bell pepper diced
- 1-2 celery ribs diced
- 1 medium carrot diced
- 1 medium parsnip diced
- 2-3 medium potatoes chopped
- 3 tablespoons tomato sauce
- 4 cups water of beef stock
- 1 bunch chopped parsley
- Optional: 1-2 tablespoons of lemon juice or vinegar for extra flavor
- For serving optional: sour cream, hot peppers, crusty bread
- Season the beef with salt and pepper. If you use a 6 quart Instant Pot, select the Saute setting, for about 20 minutes. Heat the oil in the pot and add the meat. Cook until well browned. (If you use already chopped beef, stir ocassionally in the pot). Press Cancel.
- Add the onions, carrots, potatoes, pepper, celery, parsnip and tomato sauce. Also add the water or broth.
- If you use beef broth instead of water, go easy on salt, add it better at the end, when the soup is done.
- Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer for 15 minutes.(timer will begin counting once the pressure inside the pot is reached, which might take about 10-15 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Open the lid and taste the soup. If you used a big chunk of meat, take it out, shred it and add it back to the pot. Skip this step if you used chopped beef.
- Season to taste and optional add lemon juice or vinegar. Add the parsley to the pot.
- Serve hot.