Instant Pot ground beef vegetable soup is an easy weeknight dinner that turns frozen vegetables into a tasty soup with almost no prep! This quick recipe only takes about 30 minutes to make.
Make the most of the Instant Pot with this effortless and flavorful ground beef vegetable soup. This wholesome dish combines tender ground beef, an array of frozen vegetables, and a medley of aromatic herbs to create a comforting and satisfying meal in about 30 minutes.
So, gather your pantry staples, grab a couple of bags of frozen vegetables, and let the Instant Pot work its magic. In about half an hour, you’ll be savoring a steaming bowl of this comforting ground beef vegetable soup!
How to make Instant Pot ground beef vegetable soup
Step 1: Press the sauté setting.
Step 2: Once the Instant Pot reads hot, add the ground beef.
Step 3: Cook the ground beef until no longer pink. Drain the grease and return the ground beef to the inner pot.
Step 4: Add the onion, and cook, stirring regularly, until the onion has softened, about 3-4 minutes.
Step 5: Stir in the garlic, and cook, stirring the entire time, for 30 seconds. Press cancel.
Step 6: Pour in 1 cup of beef broth and scrape up any browned bits from the bottom of the pot.
Step 7: Layer all the other ingredients in order. Do not stir.
Step 8: Close and lock the lid. Turn the pressure release valve to sealing. Press the manual high pressure and adjust the time to 5 minutes.
Step 9: Once the cooking time has finished, do a controlled quick release to release the pressure.
Step 10: Remove the lid and give the soup a good stir.
Tips
- Ground beef: Ground turkey also works well in this recipe. If using ground turkey, consider increasing the seasonings as turkey can be a bit bland.
- Onion: White or yellow onion will work well.
- Beef stock: Beef broth also works well.
- Frozen mixed vegetables: I add the veggies in frozen. There’s no need to thaw them first.
- Serving: I like to top the soup with a sprinkling of fresh parsley. The soup goes well with rolls or crusty bread alongside it.
Storage
Store any leftover soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.
Instant Pot Ground Beef Vegetable Soup
Equipment
Ingredients
- 2 pounds lean ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups beef stock divided
- 2-12 ounce bags frozen mixed vegetables
- 3-14.5 ounce cans diced tomatoes with basil, oregano, and garlic
- 6 ounces tomato paste
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Press the sauté setting.
- Once the Instant Pot reads hot, add the ground beef.
- Cook the ground beef until no longer pink. Drain the grease and return the ground beef to the inner pot.
- Add the onion, and cook, stirring regularly, until the onion has softened, about 3-4 minutes.
- Stir in the garlic, and cook, stirring the entire time, for 30 seconds.
- Press cancel.
- Pour in 1 cup of beef broth and scrape up any browned bits from the bottom of the pot.
- Layer all the other ingredients in order. Do not stir.
- Close and lock the lid. Turn the pressure release valve to sealing.
- Press the manual high pressure and adjust the time to 5 minutes.
- Once the cooking time has finished, do a controlled quick release to release the pressure.
- Remove the lid and give the soup a good stir.
Notes
- Ground beef: Ground turkey also works well in this recipe. If using ground turkey, consider increasing the seasonings as turkey can be a bit bland.
- Onion: White or yellow onion will work well.
- Beef stock: Beef broth also works well.
- Frozen mixed vegetables: I add the veggies in frozen. There’s no need to thaw them first.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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