This is a delicious Ninja Foodi vegetable beef soup recipe that is simple to make and full of amazing flavor. Chunks of beef stew meat are pressured cooked with vegetables, a rich broth, and fresh herbs and spices until it is fork-tender. Ready in under 30 minutes, this will be your new favorite vegetable beef soup recipe!
Cooking soups in the pressure cooker is my favorite way to make soups because it’s easier and much faster than simmering over the stove or slow cooking it for hours. You can use pretty much any cut of meat you like and it always turns out tender and juicy.
This Ninja Foodi vegetable beef soup served with cornbread or biscuits is a hearty and comforting dinner that your family will love! Just as good as my Ninja foodi mashed potatoes!
Beef stew meat. You will need a 1lb cut into ½ inch bite-sized pieces. Make sure to brown the meat before cooking the soup because it adds a rich depth of flavor!
Olive oil. Used to brown the meat and cook the vegetables.
Cremini mushrooms. Adds a nice rich flavor, and has a firm texture that holds up well in soups.
Celery, carrots, onion, garlic. Chopped in bite-sized pieces, it is the base of many soup recipes.
Potatoes. Cut into cubes. Potatoes make the soup more filling and delicious. Use your favorite variety!
Dried thyme. A nice dried herb that goes well with beef and potatoes.
Tomato paste. Adds a rich tomato flavor that is delicious in vegetable beef soups.
Dry red wine. Used to deglaze the pan. Use a wine that you enjoy the flavor of because it will make the soup even better.
Broth. The key to any good soup. For this recipe feel free to use store-bought or homemade broth. Veggie, chicken, or beef broth would all work just fine!
Water. Used to get the perfect soup consistency.
Cilantro. Chopped and added before serving. Adds a vibrant color and nice herby freshness.
Ninja Foodi vegetable beef soup instructions
For this recipe i used pre-cut stew meat. I sliced each piece in half to make them smaller so meat can cook faster and be more tender. You can definitely use chuck roast for this soup, just slice it in to smaller pieces.
Set Ninja Foodi to SAUTE and add oil. When the oil will heat up, add chopped onions and stew meat. Let it saute for a few minutes, until onions will become fragrant and the meat is browned. It should take about 5-7 minutes. Do not burn!
Slice mushrooms, chop carrots, celery and cube potatoes. I like to use golden or yellow potatoes because they are less starchy and when cooked hold their shape much better that russet potatoes.
Add minced garlic, wine, broth, water, tomato paste and spices and stir. Close and lock the lid and cook soup under the pressure for 17 minutes. Naturally release the pressure for at least 10 minutes.
For garnish chop cilantro or chives, or green onions and sprinkle it on top.
Frequently asked questions
There are many ways you can add more flavor to vegetable soups. A popular way is to add chunks of beef. You could also add fresh or dried herbs, your favorite seasonings, and spices, or use a store-bought or homemade vegetable or beef broth instead of just water. Sometimes a parmesan cheese rind is added to the pot to add a subtle cheesy flavor and to make the soup a little creamy.
Beef stew meat, beef chuck roast, or any thick tough cut of meat works well in soups, especially if you are slow cooking or pressure cooking it.
The time it takes for a vegetable soup to cook in the Ninja Foodi will depend on the recipe you are using. For this Ninja Foodi soup recipe, it is ready in under 30 minutes, so it’s perfect for weeknight family dinners!
No, there’s no need to tenderize the beef before cooking it. This is a pressure cooker recipe so it cooks the beef at high pressure until it is tender and juicy. So you don’t have to worry about the meat being tough or chewy at all.
Carrots, celery, onions, and garlic are staples used as the base for many soup recipes. For this vegetable beef soup, I also added potatoes and mushrooms, but if you want to add or omit something, feel free to do so! The great thing about soups is that you can use what you like or whatever you have on hand!
I used the Ninja Foodi pressure cooker for this recipe but you can use an Instant Pot or any other electric pressure cooker you have will work just fine. Just keep in mind that the settings or cooking time might be a little different.
I like to store soup leftovers right in the inner pot. I just cover i with a flat place, foil or the right size lid and keep it in the fridge for couple days. Reheat in the same pot in Ninja Foodi on SAUTE setting until hot.
If using an air tight plastic or glass container, store in the fridge for up to 5 days. Reheat in the microwave. Great to take leftovers to work and easy reheat right in the container.
More pressure cooker recipes
- Ninja Foodi steamed shrimp
- Ninja foodi potato salad
- Instant pot turkey thighs
- Ninja foodi potato salad
- Instant pot turkey necks
- Instant pot frozen sausage
- Ninja foodi butternut squash soup
- Ninja foodi broccoli cheese soup
- Instant pot frozen chicken leg quarters
- 1 lb beef stew meat (cut in ½ inch pieces)
- 1 tablespoon olive oi
- 6-8 oz cremini mushrooms sliced
- 1 onion chopped
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 2 garlic cloves minced
- ½ cup dry red wine
- 4 cups broth (beef, veggie or chicken)
- 2 cups water
- 1 lb potatoes peeled and cut into ¾ inch pieces
- 3 carrots peeled and cut into ½ inch piece
- 3 celery ribs cut into ½ inch pieces
- Turn the saute button on your Ninja Foodi. Heat oil until just
smoking. Brown the meat and saute onions for about 5-7 minutes.
- Add all the other ingredients and stir.
- Lock the Ninja Foodi lid, push on PRESSURE button and adjust to 17 minutes.
- Naturally release the pressure (or for at least 10 minutes).
- Before serving sprinkle some chopped cilantro on top.
- Use yellow or red potatoes in this recipe, they hold their shape much better that russet potatoes.
- Do not burn the meat while browning. Scrape the bits from the pot before adding vegetables.
- Instead of stew meat you can use chuck pot roast or any other part of beef and cut it in pieces.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 80mgSodium: 348mgCarbohydrates: 37gFiber: 4gSugar: 10gProtein: 37g