Hey there! If you’re looking for a heartwarming bowl of vegetable beef soup, you’re in for a treat. This comforting classic, prepared in the Instant Pot, is a lifesaver on hectic days. Trust me, even as a busy mom juggling everything from soccer practices to unexpected school projects, this recipe is a reliable go-to. Quick, easy, and nutritious, it never fails to bring smiles at the dinner table. Plus, if you’re digging this recipe, you might also enjoy exploring our breakfast potatoes recipe—easy and crispy.
Why you’ll love this recipe
This soup is more than just delicious; it’s an entire meal in a bowl. With lean ground beef, hearty potatoes, and a mix of savory vegetables, it checks all the boxes for taste and nutrition. It’s perfect for those chilly evenings when you need something cozy yet light. And don’t worry about having to babysit the kitchen—the Instant Pot does all the heavy lifting, allowing you more time with family or even just to rest!
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 small onion
- 1 pound lean ground beef
- 3 10.75-ounce cans of condensed tomato soup
- 2 14.5-ounce cans diced tomatoes
- 1 16-ounce bag frozen mixed vegetables
- 3-4 medium potatoes
- 2 cups water or beef stock
- Salt to taste
- Pepper to taste
Step-by-step instructions
Prep quick and sauté
- Switch your Instant Pot to ‘sauté’ and warm up the olive oil.
- Toss in the minced garlic and onion. Let them sizzle until the garlic smells amazing and the onion turns soft (about 2-3 minutes).
Brown the beef
- Next up, ground beef. Stir it around, breaking it into bits until thoroughly cooked. Remove any extra fat to keep it lean.
Mix it up
- Add ½ cup of beef stock or water to the pot and give it a good scrape to release any tasty tidbits sticking to the pot.
- Cancel the sauté. Now the stars of the show—tomato soup, diced tomatoes, frozen veggies, potatoes, and the rest of your water or stock—all go in. Stir well.
Cook to perfection
- Secure the lid, ensuring the valve is set to sealing. Choose the “SOUP/BROTH” setting, set the timer for 8 minutes, and let the magic happen. (Patience, it takes a few minutes to pressure up).
- Once it’s done, let it naturally release. If nothing’s happening after 10 minutes, a gentle manual release step is next—but careful, hot steam might peek through!
Serve and savor
- Open the lid, sprinkle in some salt and pepper to your liking, serve, and watch your family devour it!
Recipe tips & variations
One of the things I adore about this vegetable beef soup is its flexibility. Swap out the mixed vegetables for what’s in your fridge. Want a spice kick? Add red pepper flakes. And if you’re watching carbs, sweet potato is an awesome potato alternative!
Storage & reheating
To store your leftover soup, just let it cool and pop it into airtight containers. It’ll stay fresh for up to four days in the refrigerator. For a quick reheat, the microwave works wonders, or you can simmer it gently on the stove.
FAQs
- Can I make this recipe on the stovetop?
- Absolutely! Follow the directions similarly but let it simmer for about 30 minutes once all ingredients are combined.
- Can I freeze this soup?
- Yes! It freezes beautifully. Just thaw in the fridge overnight before reheating.
- What can I serve this with?
- A slice of crusty bread or a fresh salad complements it perfectly.
- Can I use fresh vegetables instead of frozen?
- Of course, just adjust the cooking time as needed since fresh vegetables may take a bit longer.
Recipes you may like
- Crescent roll breakfast recipes
- Breakfast pizza recipe—easy and cheesy
- Breakfast potatoes recipe—easy and crispy
Hope you enjoy making and tasting this delightful vegetable beef soup! Feel free to leave your tips or experiences in the comments below. Happy cooking!
Print
Instant Pot Vegetable Beef Soup
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
A heartwarming bowl of vegetable beef soup, perfect for busy days, made with lean ground beef, hearty potatoes, and savory vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 small onion
- 1 pound lean ground beef
- 3 10.75-ounce cans of condensed tomato soup
- 2 14.5-ounce cans diced tomatoes
- 1 16-ounce bag frozen mixed vegetables
- 3–4 medium potatoes
- 2 cups water or beef stock
- Salt to taste
- Pepper to taste
Instructions
- Switch your Instant Pot to ‘sauté’ and warm up the olive oil.
- Toss in the minced garlic and onion. Let them sizzle until the garlic smells amazing and the onion turns soft (about 2-3 minutes).
- Next up, ground beef. Stir it around, breaking it into bits until thoroughly cooked. Remove any extra fat to keep it lean.
- Add ½ cup of beef stock or water to the pot and give it a good scrape to release any tasty tidbits sticking to the pot.
- Cancel the sauté. Now the stars of the show—tomato soup, diced tomatoes, frozen veggies, potatoes, and the rest of your water or stock—all go in. Stir well.
- Secure the lid, ensuring the valve is set to sealing. Choose the “SOUP/BROTH” setting, set the timer for 8 minutes, and let the magic happen. (Patience, it takes a few minutes to pressure up).
- Once it’s done, let it naturally release. If nothing’s happening after 10 minutes, a gentle manual release step is next—but careful, hot steam might peek through!
- Open the lid, sprinkle in some salt and pepper to your liking, serve, and watch your family devour it!
Notes
- Swap out the mixed vegetables for what’s in your fridge.
- Add red pepper flakes for a spice kick.
- Use sweet potato as an awesome potato alternative if watching carbs.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg