Instant Pot

Instant Pot Vegetable Beef Soup

October 10, 2019
Photo by Bobbi Lin. Food Stylist: Anna Billingskog. Prop Stylist: Brooke Deonarine.
Author Notes

Some call it hamburger soup, others call it vegetable beef soup. Whatever you call it, this Instant Pot one-pot wonder is exactly the kind of comfort food you want to eat on a cold fall day. Existing in some notional territory between a loose tomato chili and a hearty beef stew, vegetable beef soup is a fortifying number stuffed with ground beef, green beans, peas, carrots, and a slew of aromatic spices. A grilled cheese would go great with, as would a simple hunk of crusty bread and nutty Parmesan cheese. All you need is a bowl and a spoon—maybe a glass of red wine. —Eric Kim

Test Kitchen Notes

Featured in: A Quick, Comforting Instant Pot Soup You Can Set & Forget. —The Editors

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 red onion, diced
  • 4 garlic cloves, grated
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon celery seed
  • 2 dried or fresh bay leaves
  • 1 large carrot, peeled and cut into thick coins
  • 1 (14.5-ounce) can beef stock
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • Finely chopped fresh parsley, for garnish
  • Parmesan cheese and crusty bread, for serving (optional)
In This Recipe
  1. In an electric pressure cooker such as the Instant Pot, turn on the Sauté function and let it preheat until it reads "Hot." Add olive oil and ground beef and sauté 5 minutes, then add onion and garlic. Let cook another 5 minutes, stirring occasionally.
  2. Add tomato paste, soy sauce, oregano, celery seed, and bay leaves and stir, cooking 1 to 2 minutes. Add carrots, beef stock, and diced tomatoes and stir, then lock lid. Pressure-cook on high 20 minutes. Let pressure release naturally or, if you’re in a hurry, carefully flick the valve.
  3. Stir in the frozen peas and green beans; they should thaw immediately. Season with vinegar, salt, and pepper and garnish with parsley. Serve in bowls with optional Parmesan (plus grater) and bread.

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Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he covers food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.