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Vegetable Beef Soup in a brown bowl
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5 from 2 votes

Vegetable Beef Soup ~ Pressure Cooker Recipe

Simple & delicious vegetable beef soup made right in the pressure cooker.
Prep Time10 mins
Cook Time37 mins
Time to Pressure & Natural Release Time1 hr
Total Time1 hr 47 mins
Course: Dinner, Soup
Cuisine: American
Servings: 10
Calories: 225kcal
Author: Louise


  • Electric Pressure Cooker


For the Soup Stock

  • 1 Tbsp olive oil
  • 1 lb short ribs
  • 1 tsp fine grind sea salt
  • 1 tsp pepper
  • 1 onion quartered
  • 2 carrots cut in half
  • 2 stalks celery cut in half
  • 2 cups beef broth
  • 1 tsp thyme leaves
  • 2 bay leaves

For the Vegetable Beef Soup

  • 1 lb top sirloin see post for other options
  • ½ tsp fine grind sea salt
  • ½ tsp black pepper
  • 2 carrots cut into ½" circles
  • 2 stalks celery cut into ½" pieces
  • 1 onion ¼-½" dice
  • 1 lb Yukon gold potatoes
  • 14.5 ounces fire roasted tomatoes
  • 2 cups frozen mixed vegetables


To Make the Beef Stock

  • Remove the short ribs from the refrigerator about 30 minutes before making the soup.
  • Turn the sear/sauté on high and add olive oil. Season the ribs on both sides with the salt and pepper mix. Reserve any that is left over. When the oil is hot, sear the ribs on all sides. This only takes 3-5 minutes.
  • Add in the quartered onion, 2 carrots cut in half, 2 stalks of celery cut in half. Deglaze the pot with 2 cups of beef broth and scrape the bottom to make sure nothing is stuck.
  • Add the left over salt and pepper. Add the thyme leaves and the 2 bay leaves. Place the pressure lid on and turn the valve to seal. Set the pressure on high for 30 minutes. When the time is up, allow the pot to natural release fully. This takes about 30 minutes.
  • Remove the short ribs and set aside for later. Remove the large vegetables and strain the broth through a colander into a bowl. Press the vegetables to extract all the broth. Discard the vegetables.

To Make the Vegetable Beef Soup

  • Pour the broth back into the inner pot and add back in the short ribs.
  • Cube the steak into about 1" chunks. Season with ½ tsp of fine grind sea salt and ½ tsp of black pepper. Add to pot.
  • Cut the carrots and celery into ½" pieces and add to the pot. Dice the onion into ¼-½" dice and add to the pot. Add in the tomatoes now or you can wait until after the PC is done. Cube the potatoes into about 1" pieces and add to the pot.
  • Place the pressure lid on and turn the valve to seal. Set the pressure to high for 2 minutes. When the time is up, let the pot natural release for 10 minutes and then manually release the remaining pressure.
  • Stir in the frozen vegetables and the tomatoes if you didn't add them earlier and use the sear/sauté on medium to simmer the soup until the vegetables are cooked to your liking. This took about 5 minutes for me.
  • Taste for seasonings and adjust as needed. Serve & Enjoy


Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.


Serving: 1cup | Calories: 225kcal | Carbohydrates: 21g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 541mg | Potassium: 794mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6010IU | Vitamin C: 17mg | Calcium: 53mg | Iron: 3mg