Instant Pot Beef Vegetable Soup
This Instant Pot Beef Vegetable Soup is a hearty, wholesome meal packed with ground beef, tender vegetables, and a rich tomato-based broth. It’s quick to make, full of flavor, and perfect for busy nights when you want a comforting homemade soup without spending hours in the kitchen.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 8
- 2 pounds ground beef or ground turkey
- 1/2 medium onion diced
- 2 cups lima beans fresh or frozen
- 2 cups frozen mixed vegetables
- 2 cups frozen corn
- 3 cans diced tomatoes with juices
- 2 cups water
- Salt and pepper to taste
Set the Instant Pot to sauté mode. Add the ground beef and diced onion.
Cook until the meat is browned and the onions are soft, breaking up the meat as it cooks.
Drain excess grease if needed.
Add the lima beans, mixed vegetables, corn, diced tomatoes, and water.
Stir everything together to combine.
Secure the lid and set the valve to sealing.
Cook on manual high pressure for 4 minutes.
Allow the pressure to release naturally for 5 minutes, then carefully do a quick release.
Remove the lid and stir the soup.
Season with salt and pepper to taste.
Serve hot.
Use ground turkey for a lighter version.
Add extra broth if you prefer a thinner soup.
Include fresh herbs like parsley for added flavor.
Swap vegetables based on what you have available.
Drain excess grease after browning for a cleaner broth.
Store leftovers in the fridge for up to 4 days.
Freeze portions for easy future meals.
Serve with crusty bread or rolls for a complete dinner.