Pressure cooker vegetable beef soup (Instant Pot, low carb)

Hearty Vegetable Beef Soup - Instant Pot (Low Carb)

This homemade instant pot vegetable beef soup recipe features fall-apart tender pieces of beef and tasty vegetables in a rich flavorful broth. It promises to keep you warm this season.
Course Soup and Stews
Cuisine American
Keyword instant pot, vegetable beef soup
Prep Time 20 minutes
Cook Time 1 hour
hands on time 30 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 321kcal



  • 1 1/2 pounds beef chuck, trimmed and cut into cubes
  • 1 tbsp olive oil

Add To The Pot:

  • 6 oz turnip, peeled - large dice (smallish turnip)
  • 5 oz celery, sliced (about 1 1/3 cups)
  • 4 oz carrots, rolled (1/2 a large carrot)
  • 4 oz string beans, cut
  • 3 oz onions, diced (about 3/4 cup)
  • 2 cloves garlic, sliced
  • 32 oz low sodium beef broth
  • 1/2 cup red wine
  • 2 tbsp tomato paste
  • 2 tsp beef base (I use Better Than Bouillon)
  • 2 tsp gelatin powder (optional - adds body)
  • 1 tbsp porcini mushroom powder (optional - adds so much umami flavor)
  • 2 whole bay leaves
  • 2 whole cloves

Add After Cooking:

  • 4 tbsp butter (added after cooking)
  • 1 tsp dried thyme, rubbed
  • 1/2 tsp dried marjoram, rubbed
  • salt and pepper to taste



  • Trim the beef chuck of fat and silverskin (tough sinewy membrane) and cut into 1/2 - 3/4 inch cubes. Peel and cut vegetables. Gather remaining ingredients.


  • Turn on the saute function of your electric pressure cooker and brown the beef in batches. Add all the beef back to the pot and turn off the saute function. (Alternately, brown the beef in a pan on the stove in batches. Add the meat to the pressure cooker pot. Use a little beef broth to scrape up the browned bits in the pan and add this to the pot.)
  • Add the rest of the ingredients to the pot (except those added after cooking) and stir together. Secure the lid to the pressure cooker and press the "Soup" button. Let the pressure cooker do its thing.
  • When cooking is finished, carefully release the pressure manually. When all of the pressure is released, remove the lid. Stir in the thyme and marjoram. Adjust seasoning with salt and pepper to taste. Stir in the butter and serve. 
  • Makes 10 cups. Serves 6 with 1 1/2 cups per serving, at 7.5 net carbs each serving.


Nutrition Facts
Hearty Vegetable Beef Soup - Instant Pot (Low Carb)
Amount Per Serving
Calories 321 Calories from Fat 134
% Daily Value*
Fat 14.87g23%
Sodium 368mg16%
Carbohydrates 10g3%
Fiber 2.5g10%
Sugar 3.73g4%
Protein 32.83g66%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 321kcal | Carbohydrates: 10g | Protein: 32.83g | Fat: 14.87g | Sodium: 368mg | Fiber: 2.5g | Sugar: 3.73g