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Vegetable Beef Rice Soup - Instant Pot


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Rate this recipe 4.4/5 (11 Votes)


  • 1 lb. lean ground beef
  • 1 tablespoon oil
  • 1 large onion, diced
  • 1 rib celery, chopped
  • 3 cloves garlic, finely chopped or pressed
  • 2 14-ounce cans beef broth
  • 1 14-ounce can crushed tomatoes
  • 1 12-ounce bottle Original or Spicy Hot V8 juice
  • 1/2 cup long grain white rice
  • 1 15-ounce can beans, drained and rinsed (I use great northern)
  • 1 large potato, peeled and diced into 1-inch pieces
  • 2 carrots, peeled then sliced into thin coins
  • 1/2 cup frozen peas, thawed
  • salt and pepper


Adapted from


Step 1

Preheat the pressure cooking pot using the browning or sauté setting. Add ground beef to the pressure cooking pot and cook until browned. Remove to a plate lined with paper towels.
Add oil to the pressure cooking pot. Add onion and celery and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more.

Add beef broth, tomatoes, V8 juice, rice, beans, potatoes, carrots, and browned ground beef to the pot and stir to combine. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, turn off pressure cooker and do a quick pressure release.

Stir in peas and season with salt and pepper to taste.

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