This instant pot vegetable beef soup recipe is full of nutritious ingredients and hearty flavors. This perfect winter dinner is sure to become a family favorite.

Nothing quite says winter is here like a piping hot bowl of soup, especially after a few hours spent in the cold air. I hate the first few minutes of working out in nature during winter. But once I get past that initial discomfort, I love every second of it. The air always seems fresher in the cold. And on those rare rain-free days in the Pacific Northwest, you can smell the conifers and pines that fill most of our woods. There’s nothing quite like it.

A hot bowl of hearty soup is the perfect end to a day in the cold. This recipe is full of vegetables and lean ground beef protein.

Enjoy!

Work Up an Appetite

Today started with a walk through the woods near my house. At the end of the trial, I got in a quick kettlebell workout by the river before heading back home.

The whole trip took about three hours. I always bring food when I know I will be on the trail for a while. I know a recipe is good if I’m looking forward to sitting down and eating it, even if it’s freezing out.

I brought leftovers from last night’s instant pot vegetable beef soup this time. This is a great recipe for the trail on a cold day. Ground beef is full of protein. And the russet potatoes and carrots offer complex carbs to fuel the trip back.

I usually stop to eat my lunch at the halfway point. I enjoy this because you can’t beat the view of the river. And it’s free! I don’t know why, but food just tastes better in natue. If you don’t believe me, give it a try.

Even after the walk and workout, I was still cold. So the soup and some tea sounded great—nothing like hot soup to warm the bones.

I bring my portable stove with me wherever I go. It’s compact and easier to carry than a lunch box.

So what went into this trail-worthy delicious soup?

I’ve included the ingredients below and some optional items you can choose from to customize it to your tastes. This is one of my favorite healthy soup recipes. I hope you enjoy it!

Recipe Video

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Tips for the Perfect Vegetable Beef Soup

1. Choose a protein source you love. Beef is my favorite for this easy recipe, but venison, bison, or pork will work as well. Including a protein source will make this a more satiating meal. Not to mention the perfect post-workout replenishment. You can increase the protein content by using beef stock instead of chicken stock.

2. Choose a stock you like. I love the chicken stock. I’m not a fan of beef stock, but you may be. Soup has much more broth than stews or chilis, so make sure to pick a broth you enjoy.

3. You can’t have vegetable soup without vegetables. Make sure to go heavy on the veggies for added nutrients and a more flavorful broth.

What You Need for This Instant Pot Vegetable Beef Soup

Ground Beef: You’ll need a pound of ground beef. I use 93/7 organic, grass-fed ground beef. The beef gives this soup recipe a ton of protein. Protein is essential to building muscle. Iron, which is high in beef, plays an important role in various bodily functions, including the production of red blood cells.

Potatoes: Russet potatoes taste fantastic in this recipe! Russet potatoes are packed with vitamin C, potassium, and fiber.

Carrots: Carrots give the soup a rich sweetness and provide additional vitamin C and fiber.

Yellow Onion: I don’t like going too heavy on the onion in this soup recipe. Instead, I use half a small yellow onion, which gives it just enough flavor without overpowering the other ingredients.

Frozen Spinach: I recommend using fresh or frozen spinach for this recipe. Frozen spinach has lower sodium than canned spinach and better flavor.

Garlic: Three cloves of minced garlic is all you need for this recipe!

Stock: I prefer chicken stock. I find beef stock to be too strong. Vegetable stock is another good option.

Flour: This recipe calls for a small amount of flour to thicken the soup making for a hearty meal!

Other Ingredients: Lastly, you’ll need olive oil, garlic powder, salt, pepper, smoked paprika, and a bay leaf to round out this recipe.

Optional ingredients

Worcestershire Sauce: 1-2 tbs of Worcestershire sauce can give this soup a nice tang if that’s your thing.

Frozen Vegetables: Most frozen vegetables taste delicious in soup and don’t spoil as fast as fresh veggies. This soup would go well with green beans, corn, peas, lima beans, or kale.

Cheddar Cheese: I love topping this soup with a pinch of shredded cheddar cheese.

Hot Sauce: I put hot sauce on almost everything. A dash of hot sauce with cheddar cheese is an excellent combination for this soup.

Substitutions

Chicken Stock: You can easily substitute chicken broth with vegetable broth with beef broth, depending on your preference.

Ground Beef: Chuck roast, beef cubes, or beef stew meat all work well in this recipe. That’s the beauty of soups and stews. You work with what you have, and it always comes out great.

Potatoes: Golden potatoes are an easy substitution if you don’t have russet.

Vegetables: Add your favorite vegetables to make this dish your own.

You may also enjoy these other beef recipes!

• The Perfect Steak Meal Prep Recipe to Power Your Day
• Delicious Skillet Macaroni and Beef Recipe
• How to Cook a Ribeye Steak in a Cast Iron Skillet (+ Video)

How to Make This Recipe

Step 1: Wash and prepare the produce. Small dice the yellow onion. Mince the garlic. Medium dice the potatoes. Peel and slice the carrots about half an inch thick.

Step 2: Heat a drizzle of olive oil using the Instant Pot sauté setting. Add the ground beef to the instant pot. Brown the meat scraping up any brown bits from the bottom of the pot. Add the diced onion and cook for 2-3 minutes with the beef.

Step 3: Add the minced garlic, potatoes, carrots, and spinach to the pot. Continue to cook for 2-3 minutes.

Step 4: Add the seasoning to the pot. Stir to coat the ingredients.

Step 5: Pour in the chicken stock. Turn off the sauté function. Pressure cook on high for 10 minutes. After the cooking time ends, allow for natural release for an additional 10 minutes to ensure you end up with tender beef in your hearty soup. If still venting, press the quick release button to vent the remaining pressure.

Step 6: Let cool for five minutes before serving. Top with your favorite ingredients like cheddar cheese, greek yogurt, green onion, or avocado. Store leftovers in an airtight container to ensure freshness.

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