Instant Pot Vegetable Beef Soup

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Tender chunks of beef, vegetables, and barley in a rich savory beef broth, this Instant Pot Vegetable Beef Soup is ready to eat in no time, and tastes like it simmered all day long.  

 

Instant Pot Vegetable Beef Soup

I am so excited for soup season! How about you?  This Instant Pot Beef Vegetable Soup is a must make. Even more so, it’s done so quickly in the pressure cooker, which means you can enjoy it anytime.  Not just when you have all day to let soup simmer on the stove.  

 

A little back story on vegetable beef soup recipes.  My sister-in-law, Karen passed away in 2005.  She was an amazing woman and a great cook.  She made the most amazing beef vegetable soup.  I asked her for the recipe, and she said she didn’t really have one.  She was always going to write one down for me, and sadly, she never did.  

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Instant Pot Vegetable Beef Soup

All Vegetable Beef Soup is not created equal

The only other beef vegetable soup that has ever compared to hers, is one I get at a local prime rib place called Jerico’s, here in Omaha.  They make it with scraps of their prime rib, and it’s full of barley, like this soup recipe I have for you today. 

 

This recipe here comes from my friend, Debra at a great website called Bowl Me Over.  It’s my contribution to Freaky Friday.  Not sure what Freaky Friday is?  Well, yes, it’s a movie with Jamie Lee Curtis, but today it’s a good old fashioned blog hop, hosted by yours truly, with some of my very favorite food bloggers.  

 

Rustic Harvest Stew
RUSTIC HARVEST STEW This hearty stew will have you embracing the crisp fall weather. Rich flavors of Italian sausage, potatoes, sweet corn, polenta and okra will have your tummy full and satisfied.

Bowl Me Over Blog

I am always excited when I draw Debra’s blog because she has so many wonderful recipes to choose from! This is actually my second time being able to cook from her blog.  

The first time I made this Rustic Harvest Stew.  It was the first time I had ever cooked with okra, and we loved it!

Debra is an amazing woman, and I have “known” her for a few years now.  (Someday I just know I will get to meet and hug her in person!) Her website focuses a lot on foods that are served in a bowl, hence the name!

But can I tell you, that she has some amazing jam recipes, too!  In fact, I have been lucky enough to be able to try one first hand, when she mailed me a jar at Christmastime last year. 

Debra and her husband are darling together and love to travel and hang at home with their dogs and cats.  She just got a Corgi puppy, and I love following along with all of the shenanigans she shares on social media.  Puppies are a lot for work, but totally worth it, right Deb?

Debra is active in her community and volunteering.  My favorite charity she is involved with is called Cake 4 Kids.  She, along with others makes and delivers birthday cakes and cookies to children in the foster care system.  She makes some amazing cakes, friends!! So talented!!

 

Freaky Friday Fall 2019

Freaky Friday Blog Hop

The hardest part about being assigned Bowl Me Over is deciding what on earth to make!  Since this was our Fall round, I searched two categories to stick to the theme: Pumpkin and Soup!  I considered her Pumpkin Chocolate Chip Cookies,  but then narrowed it down to two soup recipes, her Roasted Cauliflower Soup was my other choice, but in the end, because I am in search of the best vegetable beef soup recipe, I chose this one.  

 

Debra has so many soup recipes and ideas, you need to check them all out for yourself.  While you visit, check out her Complete Guide to Making Homemade Soups

 

Instant Pot Vegetable Beef Soup

^ Love it? Pin it! ^

 

Speaking of which, let’s chat about what you need to make this yummy vegetable beef soup in your Instapot!

 

Instant Pot Vegetable Beef Soup

 

What Ingredients do I need to make this Instant Pot Vegetable Beef Soup?

  • round steak
  • canned beef consommé and French onion soup
  • beef stock, Olive oil
  • onion, carrots, mushrooms, celery, frozen peas, tomato
  • barley
  • garlic, salt & pepper, Italian seasoning, bay leaves

 

You will find a printable recipe card at the bottom of this post with measurements and step by step instructions on how to make this delicious Instant Pot Vegetable Beef Soup!

 

 

Instant Pot Vegetable Beef Soup

Start by chopping and slicing your veggies, and trimming the round steak of fat, and cubing it into bite-sized chunks.  

 

Instant Pot Vegetable Beef Soup

Gather your barley, spices and frozen peas.  The process goes super fast once you have all of the prep done.  

 

Instant Pot Vegetable Beef Soup

Begin by browning the meat in oil in your pressure cooker.  

 

Instant Pot Vegetable Beef Soup

Add in vegetables, barley and spices.

 

Instant Pot Vegetable Beef Soup

Liquids, and then cook on manual for 20 minutes.  Release pressure and remove bay leaves.  I like my broth just a little bit thicker, so I stirred in a bit of cornstarch and water.  Not necessary though.  

 

Instant Pot Vegetable Beef Soup

Dig in! Serve it right out of the pot.  Fewer dishes. 

 

Do you love your instant pot pressure cooker?  I’ll admit, I tend to forget to use mine sometimes, but when I do, I am so glad that I did!  I’m still so surprised at how fast everything cooks.  I have some great recipes I have tried, though, and I hope you take a peek at those, too!

 

Favorite Instant Pot Recipes:

It’s time to get to this great addition to those Favorite Pressure Cooked Recipes, this Instant Pot Vegetable Beef Soup with barley.  But first, let me show you what everyone else made!

 

Take a look at all of our Fall 2019 Freaky Friday Recipes:

  1. An Affair from the Heart – Instant Pot Vegetable Beef Soup
  2. A Grande Life – Easy Beer Cheddar Dip
  3. Aunt Bee’s Recipes –  Three Cheese Roast Beef Sliders
  4. Bowl Me Over –  Crock Pot Pumpkin Butter Recipe
  5. Healing Tomato –  Stuffed Acorn Squash
  6. Hostess at Heart – Caramel Apple Pie Snack Mix
  7. House of Nash Eats – Slow Cooker Applesauce Pulled Chicken Sandwiches
  8. LeMoine Family Kitchen –  White Cheddar Broccoli Stuffed Baked Potatoes
  9. Lemon Blossoms – Maple Oven Roasted Carrots
  10. Life, Love & Good Food – Pasta Fagioli Soup Recipe
  11. Mildly Meandering – Saffron Rice
  12. Soulfully Made – Salted Dark Chocolate Orange Cookies
  13. Take Two Tapas – Margarita Pizza Pull Apart Bread
  14. The Speckled Palate – Halloween Peanut Butter Chocolate White Chocolate Chip Cookies
  15. West Via Midwest – Easy Garlic Parmesan Chicken Wings
  16. Who Needs a Cape? –  Roasted Red Pepper and Artichoke Tapenade

 

 

Instant Pot Vegetable Beef Soup

Enjoy this Instant Pot Vegetable Beef Soup recipe!  M.

 

 

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Print Recipe

Instant Pot Vegetable Beef Soup

Tender chunks of beef, vegetables, and barley in a rich savory beef broth, this Instant Pot Vegetable Beef Soup is ready to eat in no time, and tastes like it simmered all day long.  
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: beef, How to make Vegetable beef soup in an instant pot., Instant Pot, Instapot, Pressure Cooker, Soup, Vegetable
Servings: 8
Calories: 381kcal
Author: Michaela Kenkel

Ingredients

  • 2 pounds round steak trimmed and cubed
  • 2 Tablespoons olive oil
  • 1 10.5 ounce can French onion soup
  • 1 10.5 ounce can beef consommé
  • 1 32 ounce container beef stock
  • 1 onion chopped
  • 4 carrots peeled and sliced
  • 1 cup celery chopped
  • 1 cup white mushrooms rough chopped
  • 3 Roma tomatoes diced
  • 1 cup frozen peas
  • 3 cloves garlic
  • 1/2 cup barley
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Italian Seasoning
  • 2 bay leaves

Instructions

  • Turn instant pot to the sauté setting, add oil. Add beef, garlic and salt and pepper.
  • Brown meat on all sides.
  • Add Italian seasoning, barley and all of the vegetables. Stir.
  • Add soups and stock. Add bay leaves. Give it a stir.
  • Cover with the lid, turn to seal. Turn to manual setting and set the timer for 20 minutes.
  • When the timer is done, so is dinner! Do a quick release and serve.

Notes

I added 2 Tablespoons of cornstarch stirred into 2 tablespoons of water to thicken the broth a little bit. Totally optional.

Nutrition

Serving: 1 | Calories: 381kcal | Carbohydrates: 17g | Protein: 41g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 108mg | Sodium: 446mg | Fiber: 3g | Sugar: 4g

 

 

 

 

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36 Comments

  1. This soup is just a work of art. I love all of the bright colors and the savory flavors. Best of all it’s done in the instant pot which is just perfect for making a delicious soup in no time at all!

  2. I just printed this to make it. It looks AMAZING. And I’m trying real hard to get more comfortable with my Instant Pot! I love that you chose this one!

  3. I am sooo with you for soup season! I’ve had chicken soup at least twice a week for a month now but this will be a great way to switch it up. Thank you for sharing!

  4. I am sure your sister in law wish she found the time to write it down for you. It is lovely that this recipe honours her and her soup. There is great flavours and textures in this dish and I bet it tastes delicious. Nice work!

  5. That soup is the most inviting soup I have seen! Its making me want to reach through my screen and grab the bowl. I love barley soup on cold winter days.

  6. Oh my WORD, does this soup look incredible! It’s not soup weather here (hi, Texas, cool off soon, please), but I’m saving this for then because I cannot wait for a bowl of this meaty, veggie-packed goodness.

    Thank you for putting together Freaky Friday once again! It has been SO FUN!

  7. I absolutely love Debra’s soup guide! I have used it so many times because I love to eat soup. Recently took a diet test that said for my body type I need to eat mostly soups because I need warm or room temperature food so I am on the hunt for new soup recipes. Because I am a total carnivore I need beef in my soups and this veggie beef is my new favorite. I ate the whole batch myself over the weekend and now I need to defrost more beef so I can make more for the week!

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