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.
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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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.
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 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.
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Speaking of which, let’s chat about what you need to make this yummy vegetable beef soup in your Instapot!
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!
Start by chopping and slicing your veggies, and trimming the round steak of fat, and cubing it into bite-sized chunks.
Gather your barley, spices and frozen peas. The process goes super fast once you have all of the prep done.
Begin by browning the meat in oil in your pressure cooker.
Add in vegetables, barley and spices.
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.
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:
- Instant Pot Dr. Pepper BBQ Pork Ribs
- Instant Pot Beer Cheese Soup with Kraut & Kielbasa
- Pressure Cooker New England Clam Chowder
- Instant Pot Twisted Meatball Subs
- Instant Pot Loaded Potato Soup
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:
- An Affair from the Heart – Instant Pot Vegetable Beef Soup
- A Grande Life – Easy Beer Cheddar Dip
- Aunt Bee’s Recipes – Three Cheese Roast Beef Sliders
- Bowl Me Over – Crock Pot Pumpkin Butter Recipe
- Healing Tomato – Stuffed Acorn Squash
- Hostess at Heart – Caramel Apple Pie Snack Mix
- House of Nash Eats – Slow Cooker Applesauce Pulled Chicken Sandwiches
- LeMoine Family Kitchen – White Cheddar Broccoli Stuffed Baked Potatoes
- Lemon Blossoms – Maple Oven Roasted Carrots
- Life, Love & Good Food – Pasta Fagioli Soup Recipe
- Mildly Meandering – Saffron Rice
- Soulfully Made – Salted Dark Chocolate Orange Cookies
- Take Two Tapas – Margarita Pizza Pull Apart Bread
- The Speckled Palate – Halloween Peanut Butter Chocolate White Chocolate Chip Cookies
- West Via Midwest – Easy Garlic Parmesan Chicken Wings
- Who Needs a Cape? – Roasted Red Pepper and Artichoke Tapenade
Enjoy this Instant Pot Vegetable Beef Soup recipe! 
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Instant Pot Vegetable Beef Soup
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
Nutrition
I am humbled my friend! Thank you for the kind words and love. Freaky Friday Recipes is my favorite event and I was so excited to see that you chose this recipe. Barley (it seems!) takes forever on the stovetop or slow cooker making it in the Instant Pot is such a lifesaver. I’m so glad you and your family enjoyed this recipe! Your writeup and photographs are amazing!!!
I am always tickled when I get your blog! I loved this recipe, just like every other recipe of yours I have tried! Hugs my sweet friend!
Soups are one of my favourite things to make in the Instant Pot and this looks utterly delicious!
Could you tell me how to adapt this to a 3qt? I’ve read that you can’t always half everything especially when liquid is involved. I’m really wanting to try this!?Thank you!
Lorrie – Actually this one would be pretty easy to just cut in half. The only thing that is odd is that can of beef consommé. You could always freeze it for another recipe? The veggies are really based on taste — omit or add. You can always thicken with cornstarch/water mixture if you find it’s too thin. I hope this helps!
This looks delish! I have leftover prime rib from Christmas to use up, so thinking I can just skip teh first step since it’s already cooked. Do you think it would still need 20 minutes if the meat is already cooked? Also thinking of adding potatoes, but do you think they’d turn into total mush? Thanks!
Great minds think alike, Mel! I just took the lid off of my instant pot and made this with leftover prime rib! I set it to “soup” and timed at it 6 minutes and mine was great! The potatoes were fine, too. 🙂