Easy Instant Pot Vegetable Beef Soup: A Hearty & Quick Family Favorite

Tender chunks of beef, wholesome vegetables, and hearty barley come together in a rich, savory beef broth. This Instant Pot Vegetable Beef Soup is incredibly quick to prepare and tastes as if it’s been simmering on the stove all day, making it the perfect comforting meal for any occasion.

 

There’s a special kind of comfort that only a warm bowl of soup can provide, and I am absolutely thrilled that soup season is upon us! Are you as excited as I am? If you’re looking for a genuinely satisfying and flavorful meal, this Instant Pot Beef Vegetable Soup is an absolute must-make. What makes it even better is how quickly it comes together in your pressure cooker. This means you can enjoy a deeply flavorful, hearty soup any day of the week, not just when you have hours to let it slowly simmer on the stovetop. It’s the ultimate solution for those busy evenings when you crave home-cooked goodness without the lengthy wait.

For years, I’ve been on a personal quest for the perfect vegetable beef soup recipe. This journey started with a cherished memory of my sister-in-law, Karen, who sadly passed away in 2005. Karen was not only an incredible woman but also an exceptionally talented cook. Her beef vegetable soup was legendary within our family, a dish that truly stood out. I asked her for the recipe countless times, and she would always say she didn’t really have one, just a collection of instincts and flavors. She promised to write it down for me, but heartbreakingly, she never had the chance. Her soup set an impossibly high standard, a rich and complex flavor profile that I longed to recreate.

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The Quest for the Perfect Vegetable Beef Soup: Not All Are Created Equal

Over the years, only one other beef vegetable soup has ever come close to Karen’s unparalleled creation. It’s found at a fantastic local prime rib restaurant here in Omaha called Jerico’s. Their secret? They craft their soup using delicious scraps from their prime rib, which infuses it with an incredible depth of beefy flavor. And, just like the recipe I’m excited to share with you today, it’s generously packed with barley, giving it that wonderful, hearty texture that defines a truly satisfying vegetable beef soup. This quest for that elusive perfect flavor profile has finally led me to a recipe that captures much of what I loved about Karen’s and Jerico’s soups.

This exceptional recipe comes from my dear friend, Debra, who runs the wonderful website Bowl Me Over. It was my fantastic contribution to our Freaky Friday blog hop. For those unfamiliar, while “Freaky Friday” might first bring to mind the classic movie featuring Jamie Lee Curtis, in the food blogging world, it’s a delightful tradition! It’s a good old-fashioned blog hop, which I have the pleasure of hosting, bringing together some of my very favorite food bloggers who secretly cook and share recipes from each other’s sites. It’s a wonderful way to discover new dishes and give a shout-out to fellow culinary enthusiasts.

 

Exploring the Delights of Bowl Me Over Blog

Whenever I draw Debra’s blog for Freaky Friday, I’m always filled with excitement! Her site is an absolute treasure trove of incredible recipes, making the selection process both a joy and a challenge due to the sheer abundance of delicious options. This is actually my second time having the distinct pleasure of cooking from her extensive collection. My first foray into Debra’s recipes led me to create her Rustic Harvest Stew. That experience was a culinary milestone for me, as it was the very first time I had ever cooked with okra. To my delight, my family and I absolutely adored it!

Debra is truly an amazing woman, and I’ve had the pleasure of “knowing” her through our blogging community for several years now. My hope is that someday I’ll get the chance to meet her in person and give her a big hug! Her website, aptly named Bowl Me Over, charmingly emphasizes dishes typically served in a bowl – from comforting soups and stews to vibrant salads and nourishing grain bowls. But don’t let the name fool you; her culinary talents extend far beyond that. She also boasts some truly amazing jam recipes! In fact, I was incredibly lucky last Christmastime when she generously mailed me a jar, allowing me to experience her homemade jam firsthand. It was exquisite!

Beyond her kitchen prowess, Debra and her husband share a wonderful bond, enjoying travel and cozy moments at home with their beloved dogs and cats. She recently welcomed an adorable Corgi puppy into her family, and I thoroughly enjoy following all the delightful shenanigans she shares on social media. As any pet owner knows, puppies require a lot of work, but they are undoubtedly worth every moment of effort and joy, wouldn’t you agree, Deb?

Debra is also deeply committed to her community and actively involved in various volunteering efforts. One of my favorite charities she supports is called Cake 4 Kids. Through this heartwarming initiative, she and other dedicated volunteers bake and deliver beautiful, personalized birthday cakes and cookies to children within the foster care system. Her cakes are nothing short of incredible, truly showcasing her immense talent and generosity!

 

Choosing the Perfect Recipe for the Freaky Friday Blog Hop

One of the most enjoyable, yet challenging, aspects of being assigned Bowl Me Over for Freaky Friday is the sheer difficulty in deciding which incredible recipe to make! With so many enticing options, it’s a delightful dilemma. Given that this was our Fall round, I naturally focused my search on two categories that perfectly fit the seasonal theme: pumpkin and soup. I seriously considered her Pumpkin Chocolate Chip Cookies – because who can resist a good fall cookie? – but ultimately, I narrowed my choice down to two compelling soup recipes. Her Roasted Cauliflower Soup was a very strong contender, offering a creamy and sophisticated option. However, in the end, my ongoing quest for *the best* vegetable beef soup recipe, one that could live up to cherished memories and high expectations, led me to select this particular Instant Pot version. Its promise of deep flavor in a fraction of the time was simply irresistible.

Debra’s blog is truly a haven for soup lovers, brimming with an impressive array of soup recipes and innovative ideas. I highly encourage you to take some time to explore them all for yourself. While you’re visiting her site, be sure to delve into her incredibly comprehensive Complete Guide to Making Homemade Soups. It’s an invaluable resource for anyone looking to master the art of soup making, offering tips, techniques, and inspiration that will elevate your culinary skills.

 

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Speaking of which, let’s dive into what you’ll need to create this incredibly yummy Instant Pot Vegetable Beef Soup!

Why Choose the Instant Pot for Your Vegetable Beef Soup?

The Instant Pot has revolutionized the way we cook, especially when it comes to dishes that traditionally require long simmering times. For vegetable beef soup, this kitchen marvel is a game-changer. It allows you to achieve the rich, slow-cooked flavor profile of a soup that tastes like it simmered all day, but in a fraction of the time. The high-pressure environment tenderizes the beef beautifully and infuses the vegetables and barley with deep, savory notes, locking in moisture and flavor. Plus, the convenience of the “sauté” function means you can brown your meat and aromatics all in one pot, reducing cleanup and streamlining the cooking process. It’s perfect for busy weeknights when you crave a hearty, wholesome meal without the fuss.

 

 

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

To craft this delightful and hearty Instant Pot Vegetable Beef Soup, you’ll need a combination of fresh produce, lean beef, and flavorful liquids. Each ingredient plays a crucial role in building the soup’s robust taste and comforting texture:

• Round Steak: This lean cut of beef becomes incredibly tender under pressure, providing succulent chunks of meat.
• Canned Beef Consommé and French Onion Soup: These two canned goods are secret weapons for building a deeply savory and complex broth without needing hours of simmering. They add layers of umami that a simple beef stock alone can’t achieve.
• Beef Stock: The primary liquid that forms the base of our rich soup, enhancing the beefy flavors.
• Olive Oil: Essential for browning the beef and sautéing the aromatics, building the foundational flavors.
• Fresh Vegetables: A vibrant mix of chopped onion, sliced carrots, hearty mushrooms, crisp celery, and diced Roma tomatoes contribute fresh flavors, nutrients, and texture.
• Frozen Peas: Added towards the end, peas bring a pop of sweetness and vibrant green color without overcooking.
• Barley: This grain is key for thickening the soup and adding a wonderful, chewy texture that makes the soup incredibly satisfying and filling, reminiscent of traditional hearty beef soups.
• Aromatics & Seasonings: Fresh garlic, salt, pepper, Italian seasoning, and bay leaves are vital for seasoning the soup and infusing it with aromatic depth.

 

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

 

Start by carefully preparing your ingredients. Chop and slice all your vegetables uniformly to ensure even cooking. Take your round steak, trim off any excess fat, and then cube it into bite-sized chunks. Proper preparation is the first step to a delicious soup!

 

Gather your barley, essential spices like Italian seasoning, and the frozen peas. Having all your ingredients prepped and ready to go makes the cooking process in the Instant Pot incredibly smooth and efficient, ensuring you can quickly move from preparation to enjoying your meal.

 

Begin by using the sauté function on your pressure cooker to brown the beef in a bit of olive oil. This crucial step develops a rich, caramelized flavor that forms the foundation of a truly delicious soup.

 

Once the beef is browned, add in your chopped vegetables, the barley, and all the fragrant spices. Give everything a good stir to combine these wonderful flavors and textures.

 

Finally, pour in the liquids – the beef consommé, French onion soup, and beef stock – and add the bay leaves. Secure the lid, set your Instant Pot to manual (or pressure cook) for 20 minutes, and let it work its magic. Once cooking is complete, perform a quick release of the pressure and carefully remove the bay leaves. For those who prefer a slightly thicker broth, stirring in a slurry of cornstarch and water is an optional but easy step to achieve that desired consistency.

 

And just like that, it’s time to dig in! Serve this delicious soup right out of the pot for fewer dishes and more enjoyment. The convenience of the Instant Pot truly shines, delivering a homemade meal with minimal cleanup.

 

Do you share my love for the Instant Pot pressure cooker? I must admit, I sometimes forget to harness its incredible power, but every time I do, I’m reminded of how truly indispensable it is in the kitchen! I’m still amazed at how quickly everything cooks, transforming raw ingredients into tender, flavorful meals in a flash. The Instant Pot isn’t just for soups; it’s a versatile tool that can tackle everything from ribs to chilis and stews. I’ve explored many fantastic recipes with it, and I encourage you to take a peek at some of my other favorites if you’re looking for more ways to make the most of your pressure cooker!

 

More Favorite Instant Pot Recipes:

• Instant Pot Dr. Pepper BBQ Pork Ribs: Fall-off-the-bone ribs with a sweet and tangy BBQ sauce, ready in a fraction of the traditional time.
• Instant Pot Beer Cheese Soup with Kraut & Kielbasa: A surprisingly flavorful and comforting soup, perfect for a cozy evening.
• Pressure Cooker New England Clam Chowder: Creamy, rich, and loaded with clams, this classic chowder is made easy in the pressure cooker.
• Instant Pot Twisted Meatball Subs: Delicious and quick meatball subs, ideal for a hearty lunch or dinner.
• Instant Pot Loaded Potato Soup: A creamy, cheesy, and incredibly satisfying potato soup, packed with all your favorite toppings.

Now, it’s truly time to get to this fantastic recipe – this Instant Pot Vegetable Beef Soup with barley – a wonderful addition to your repertoire of favorite pressure-cooked meals. But before you dive into the recipe card, allow me to proudly showcase what all my fellow food bloggers created for our Freaky Friday event!

 

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

 

 

I sincerely hope you enjoy making and savoring this incredible Instant Pot Vegetable Beef Soup recipe. It’s truly a satisfying dish that brings warmth and flavor to any table. Happy cooking!