What can be better than a savoury bowl of warm soup during the fall season, especially made out of homegrown vegetables? This super tasty Instant Pot Vegetable Beef and Bean Soup Recipe has an amazingly nutritious blend of ingredients, comes together very quick and easy. It makes the perfect hearty meal that your whole family will love!
It’s that time of the year again when days get cold and sweaters make a comeback, and we are more than ready to dive into a bowl of a warm and comforting bowl of soup. Give this recipe a try!
Vegetable Beef and Bean Soup Ingredients
- Carrots
- Red potatoes
- Green piece
- Fresh parsley
I've used homegrown carrots, potatoes, and parsley for this recipe, but you may use store-bought vegetables as well.
Also, I like to use organic chicken bullion paste instead of chicken broth.
- Beef (stew beef)
- Organic beans
- Olive oil
- Chicken bullion
- Mrs. Dash seasoning
- Garlic powder (or fresh minced garlic clove)
- Sea salt
- Black ground pepper
- Bay leaves
- Organic onion (optional)
Instant Pot (click on the link to order yours)
How to Make Vegetable Beef and Bean Soup
The first thing I always do when making soups or borsht is bringing meat to a boil in a separate small pot (it’s totally optional and you may skip this option by placing raw beef into an instant pot).
Cut meat into small stew chunks. Transfer meat into a small pot and add 3 cups of water. Place a pot onto the stovetop and bring it to a boil.
As soon as it boils remove from heat, pours the meat with foamy water into a strainer, rinse with cold water, and set aside until ready for use.
Rinse, peel, chop and shred vegetables (I chop 2 carrots into discs and shred the remaining two).
Turn Instant Pot on and press sauté setting (the time will show 20 minutes on the display, but you only need to sauté for about 5 minutes, press cancel after done sautéing).
Add 2 tbsp. of olive oil into the pot, saute chopped onion and minced garlic for a few minutes mixing the mixture using a silicone spatula. Then add shredded carrots and beef and saute for a few more minutes. Then add all the dry seasoning salt, pepper, Mrs. Dash seasoning, and garlic powder.
Sate for about 3 to 5 minutes stirring every 30 seconds or so, then press the cancel button.
Add 8 cups of cold water, chopped potatoes, carrots, rinsed beans, and two bay leaves into the instant pot.
Vegetable Beef and Bean Soup Cooking Instructions
Click on Soup/Broth button, set pressure to high, and reduce cooking time to 15 minutes. Close instant pot with lid, turn the valve to “Sealing”. The heating will start automatically (this takes about 15 minutes and the light will say “ON”). Then the instant pot will beep when heated and 15-minute cooking time will start.
While the soup is cooking rinse and chop parsley about 2 heaping tables spoons.
After the soup is done cooking the timer will beep. Using a kitchen glove turn the valve to “Venting” (do not lean over the instant pot or the coming out steam will burn your face). After the steam is released, open the lid, turn the instant pot off and add fresh peace, dill, and fresh parsley. Close the instant pot lid again and let it the fresh ingredients steam through for about 5 minutes or so (with instant pot being off). Remove the lid and serve the soup warm.
This soup tastes amazing with homemade bread.
If you make this Instant Pot Vegetable Beef and Bean Soup Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
It’s that time of the year again when days get cold and sweaters make a comeback, and we are more than ready to dive into a bowl of a warm and comforting bowl of soup. This super tasty Instant Pot Vegetable Beef and Bean Soup Recipe has an amazingly nutritious blend of ingredients, comes together very quick and easy. It makes the perfect hearty meal that your whole family will love!
- 12 oz. (340 g) – beef (of your choice)
- 1 lb. (450 g) – carrots (I used 4 homegrown carrots)
- 1 tsp. – sea salt + 1 tsp.
- ½ tsp. – black ground pepper
- 1 tsp. – Mrs. Dash seasoning
- 1 tsp. – garlic powder
- 8 cups (1.9 L) – cold water
- 2 lbs. (907 g) – potatoes (I used homegrown red potatoes, but you can use any kind)
- 1 cup – Navy beans
- 2 large – bay leaves
- 1 cup – fresh green peas
- 1 tbsp. – fresh or frozen dill
- 2 tbsp. – fresh parsley
-
Thefirst thing I always do when making soups or borsht is bringing meat to aboil in a separate small pot (it’s totally optional and you may skip thisoption by placing raw beef into an instant pot).
-
Cutmeat into small stew chunks. Transfer meat into a small pot and add 3 cups ofwater. Place a pot onto the stovetop and bring it to a boil.
-
As soon as it boils remove from heat, pours the meat with foamy water into a strainer, rinse with cold water, and set aside until ready for use.
-
Rinse, peel, chop and shred vegetables (I chop 2 carrots into discs and shred the remaining two).
-
Turn Instant Pot on and press sauté setting (the time will show 20 minutes on the display, but you only need to sauté for about 5 minutes, press cancel after done sautéing).
-
Add 2 tbsp. of olive oil into the pot, saute chopped onion and minced garlic for a few minutes mixing the mixture using a silicone spatula. Then add shredded carrots and beef and saute for a few more minutes. Then add all the dry seasoning salt, pepper, Mrs. Dash seasoning, and garlic powder.
-
Sate for about 3 to 5 minutes stirring every 30 seconds or so, then press the cancel button.
-
Add 8 cups of cold water, chopped potatoes, carrots, rinsed beans, and two bay leaves into the instant pot.
-
Click on Soup/Broth button, set pressure to high and reduce cooking time to 15 minutes. Close instant pot with lid, turn the valve to “Sealing”. The heating will start automatically (this takes about 15 minutes and the light will say “ON”). Then the instant pot will beep when heated and 15-minute cooking time will start.
-
While the soup is cooking rinse and chop parsley about 2 heaping tables spoons.
-
After the soup is done cooking the timer will beep. Using kitchen glove turn the valve to “Venting” (do not lean over the instant pot or the coming out steam will burn your face). After the steam is released, open the lid, turn the instant pot off and add fresh peace, dill, and fresh parsley. Close the instant pot lid again and let it the fresh ingredients steam through for about 5 minutes or so (with instant pot being off). Remove the lid and serve the soup warm.
Need more soup? Check these recipes out:
- Homemade Chicken Noodle Soup
- Leftover Thanksgiving Turkey Rice Soup Recipe
- The Best Zuppa Toscana Soup with Homemade Sausage
- Red Borscht (Red Beet Soup) Recipe
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)
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Valya thank you so much for this recipe! It was my first to try out my instant pot! Makes me want to cook more using it now! Soup was absolutely delicious, both husband and son asked for seconds:)) if you have any more recipes for using the instant pot, it would be so appreciated!
Wow! That is so awesome! Yes, I do have several Instant pot recipes of my blog. Check them out HERE. Thank you for an amazing review!
Can I ask why you boiled the beef first? I would think that would make it tough.
It's my personal preference, but you can omit that step if you'd like. The meat turns out soft when cooked in the Instant pot even though it went through the boiling step. I hope this helps. Thank you for trying out my recipe!