Instant Pot Vegetable Beef Soup with tomatoes, potatoes, carrots, peas, and rice is a delicious, hearty meal that comes together quickly and is on the table in a flash.
I first adapted this recipe from a favorite recipe for stovetop Vegetable Beef and Rice Soup from my friend Marci. It was a huge hit with my entire family, and I’ve been making this Instant Pot version ever since.
Update: I’ve updated this post with new photos and some tips to make this Instant Pot Vegetable Beef Soup even easier and more delicious. Enjoy!
MAKING VEGETABLE BEEF SOUP IN AN INSTANT POT
You can control the spice level in this soup easily. The Spicy Hot version definitely adds heat to the beef soup. When I’m making this for my kids, I use Original V8 juice.
This soup also gets a splash of fresh green color from frozen peas. I recommend thawing the peas before adding them to the pressure cooker.
💡 Tip: To quickly thaw frozen vegetables, place them in a colander, run cold water over them and let them sit until it’s time to add them to the recipe.
I like to use a large red potato for the recipe, as red potatoes pressure cook well without turning to mush. Be sure to cut the potato into evenly sized pieces so they cook at the same time.
Can I Use Brown Rice?
I normally make this beef and vegetable soup with long-grain white rice.
However, if you want to make it with brown rice, it’s doable with a few changes to the recipe steps:
After sautéing the beef and vegetables, add beef broth, tomatoes, and V8 juice along with the brown rice and pressure cook for 18 minutes, with a 5-minute natural release. Then add the remaining ingredients and pressure cook for 4 more minutes, with a quick release.
More Hearty Instant Pot Stews
If you’re warming up with hot soups and stews this time of year, try these other Instant Pot recipes next:
- Mexican Pinto Bean Soup is fresh, healthy, and filling, thanks to pasta, beans, and plenty of vegetables.
- Old-Fashioned Instant Pot Beef Stew is a favorite meaty stew with tender and juicy beef and potatoes.
- Deer Valley Beef and Wild Mushroom Stew is full of flavor! Browned mushrooms complement the caramelized, seared beef in this comforting stew.
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- 1 pound lean ground beef
- 1 tablespoon oil
- 1 large onion, diced
- 1 rib celery, chopped
- 3 cloves garlic, finely chopped or pressed
- 2 cans (14 oz, each) beef broth
- 1 can (14 oz) crushed tomatoes
- 1 bottle (12 oz) Original or Spicy Hot V8 juice
- 1/2 cup long-grain white rice
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1 large potato, peeled and diced into 1-inch pieces
- 2 carrots, peeled then sliced into thin coins
- 1/2 cup frozen peas, thawed
- Salt and pepper
- Preheat the pressure cooking pot using the browning or sauté setting. Add ground beef to the pressure cooking pot and cook until browned. Remove to a plate lined with paper towels.
- Add oil to the pressure cooking pot. Add onion and celery and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more.
- Add beef broth, tomatoes, V8 juice, rice, garbanzo beans, potatoes, carrots, and browned ground beef to the pot and stir to combine. Lock the lid in place, select High Pressure and 4 minutes cook time.
- When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid. Stir in the peas and season with salt and pepper to taste.
adapted from Iowa Girl Eats
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 70mgSodium: 481mgCarbohydrates: 34gFiber: 5gSugar: 9gProtein: 29g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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