Instant Pot Vegetable Beef Soup

As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

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. 

Close up picture of Instant Pot vegetable beef and rice soup served in a white bowl. Placed on a woven mat, next to a yellow linen napkin.

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!

Overhead shot of pressure cooker vegetable beef and rice soup cooked and ready to serve from the inside of an Instant Pot Duo.


This Vegetable Beef Soup recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

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.

Pressure cooker vegetable beef and rice soup cooked and ready to serve from an Instapot.

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.  

Overhead, close up shot of Instant Pot vegetable beef soup garnished with a fresh sprig of parsley and served in a white bowl.

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.

A close up picture of Instant Pot vegetable beef and rice soup garnished with fresh parsley and served in a white bowl with fresh parsley in the background.

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:

Do you LOVE this recipe?
Leave us a review below to tell us why!

Close up picture of Instant Pot vegetable beef and rice soup served in a white bowl. Placed on a woven mat, next to a yellow linen napkin.
Yield: 6 servings

Instant Pot Vegetable Beef and Rice Soup

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 30 minutes

Make Instant Pot Vegetable Beef Soup with rice, tomatoes, chickpeas, potato, carrots, and more for a hearty and easy dinner on chilly nights.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


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.

At Pressure Cooking Today, we believe in making real food with fresh and familiar ingredients.

🥘 Browse my collection of the best pressure cooker recipes here on my website (some of my most popular recipes include Instant Pot Beef and Broccoli and Easy Instant Pot Pulled Pork).

💬 Follow Pressure Cooking Today on Facebook and Instagram for the latest updates. Or join my Electric Pressure Cooker Facebook Group to connect with other pressure cooking fans.

✉️ Or you can join my free email list! You’ll get just one email a week with my latest recipes.

🥧 If you’re interested in more than just pressure cooker recipes, I share my other adventures in the kitchen over at Barbara Bakes. You’ll find some amazing breakfasts and breads, along with the best dessert recipes! Check it out today!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.