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This fabulous Instant Pot (or oven) Pasta and Beef Soup is a throw-it-all in-the-pot soup that's loaded with tender chunks of beef and lots of healthy veggies!
I love this Pasta Beef Soup for so many reasons. It's crazy delicious but it also fills the house with the most amazing aroma. It's also super easy because you just throw everything in the Instant Pot or in a Dutch oven and it pretty much makes itself. And if it's cold or sleeting or snowing outside, I don't really care because it's so cozy to be tucked inside with a big pot of this wonderful soup!
A few magic tricks required
Both the instant pot and oven versions of this beef soup are easy, throw-it-all-in-the-pot recipes and require no browning of the beef or sauteing of the aromatics (onions, garlic, peppers, etc). Browning beef and sauteing aromatics are both steps that add lots of flavor to soups, stews, chilies, etc., so it's important to add flavor in other ways when omitting these classic cooking processes.
In this Pasta and Beef Soup, there are a number of little tricks I employ to create such delicious flavor and beautiful color that you won't miss the flavor that comes with the extra trouble of browning and sauteing. Here's a rundown of what I call, flavor boosters included in this soup:
- Purchased pesto. Pesto adds the amazing flavor with just a scoop from a jar. Pesto includes basil, garlic, parmesan cheese and olive oil. Check out tips for buying (and storing) pesto below.
- Worcestershire sauce. This condiment is a magical combination of ingredients that can add tons of flavor to soups and stews.
- Mild paprika. Mild paprika is, like it says, mild in flavor. I add it more for the richness of color it helps bring to this beef soup. After all, we do eat with our eyes before the food ever gets to our mouths, right?
- Dark Beer. A bottle of dark beer not only adds a nice hearty flavor to this beef soup and brings out the richness of the meat and veggies, but also gives it a beautiful rich color. See tips on buying ale below.
- Italian seasoning. I love Italian seasoning as it combines a wonderful array of herbs in one jar. Italian seasoning generally includes basil, marjoram, oregano, rosemary, and thyme. The exact quantities of each vary by brand. It definitely doesn't have to be limited to Italian cuisine. We go through a lot of it here at The Café since it's a wonderful flavor booster.
- Tomato paste. This beef soup recipe includes a can of tomato paste which adds rich, smooth flavor and adds to the rich hue as well.
- Brown sugar. One reader asked if I always add brown sugar to my soup. I do use it frequently, as one tablespoon helps round out all the other flavors by making the soup slightly sweet.
- Fresh basil. After this soup is cooked (either in the instant pot or oven) a generous scoop of fresh basil is the finishing touch. It adds another layer of fresh, delicious flavor.
- The onion and bell pepper that are included in this beef soup are diced very small. As the soup cooks, the tiny-diced onion and pepper "melt" into the broth, helping create more fabulous flavor. I use my Vidalia Chop Wizard to chop these veggies into a nice small dice, lickety-split. It's one of my favorite, and simplest, kitchen tools.
Well, I'm going to call Scott for lunch and serve him a bowl of this wonderful beef soup that's been calling my name ever since I started writing this post. Hope you enjoy it as much as we do!
Café Tips for making this Instant Pot (or oven) Pasta Beef Soup
- I like to purchase chuck roast for this soup. I used to use stew beef but have had several butchers tell me that you can never really know what cut of beef that stew beef is made from. They tell me that whatever they have left over at the end of the day, they turn into stew meat. So it might be a nice cut of chuck but it could also be another cut that's not as tender. So I just buy a chuck roast and cut it into whatever size pieces I want. In this particular recipe, you want to cut it into ½-inch pieces.
- I often shop at Sam's Club or Costco and the packages of chuck roast are much larger than 2 pounds (the amount needed for this soup). I freeze whatever is leftover in 2-pound packages, which is a perfect amount for most stew and soup recipes, like this Italian Vegetable Beef Soup or this hearty Beef Bourginoun Soup.
- There's a bottle of dark beer included in this recipe. Don't skip it! It adds a rich, hearty flavor, the kind you get from a soup or stew that's been simmering all day. If you don't regularly purchase beer, you can often buy just one or two bottles at larger grocery stores. I use a dark Guinness Stout for this recipe. Other good options would be Duck Rabbit Milk Stout or Bell’s Kalamazoo (my son, Nick is my beer advisor, an expert and my go-to guy for beer advice).
And don't worry about the alcohol, virtually all of it is evaporated during the cooking process. - Of course, there's nothing like homemade pesto, so if you have that, by all means, use it in this recipe. I don't usually have the time to make my own pesto so I often use prepared pesto. When purchasing pesto, look for a brand with a nice green hue. You want the main ingredients to be basil and parmesan cheese.
- I like to buy the large jars of pesto that are sold in the refrigerator section at Costco and Sam's. The flavor is great for cooking and it stores well in the freezer. I store it right in the jar that it comes in. When I want to use it, I let it thaw just a bit (10 minutes), then scoop out what I need and pop it back in the freezer. It can also be divided into smaller portions and frozen that way. Some people like to use ice cube trays to freeze the pesto. Once frozen, the cubes can be popped out and stored in a plastic freezer bag.
- Don't cut the carrots too small for this soup. If cut too small, they'll get mushy by the time the beef is cooked. I like to cut mine in approximately ½-inch slices
- Israeli couscous is also called pearl pasta. You can purchase it at most larger grocers, but it's often found near the rice or regular couscous rather than with the pasta. If your grocery has a kosher section, you'll be sure to find it there. Trader Joes also carries it and it's available online.
- This soup freezes well. However, if you plan to freeze it, I would omit the pasta till after the soup is thawed and you're ready to rewarm it. Pasta can get a little mushy when frozen and thawed.
- The Israeli couscous (pasta) is cooked separately in this recipe as it will absorb too much of the broth if cooked right in the soup. It cooks quickly though and can be done during the last minutes before the soup is finished. I always check the texture a minute or two before the package instructions say it will be done as you don't want to overcook it.
- Sometimes this soup will get a little thick after it sits in the refrigerator as the pasta will absorb some of the broth. You can always add more beef broth to thin it out.
- I love this Chiquilin Spanish Mild Paprika. I first discovered it when we were traveling in France several years ago and was thrilled to find it on Amazon for such a reasonable price when I ran out.
- Fresh basil can be purchased at most larger grocery stores in the produce department. One of the little packs is about ¼ cup of finely chopped basil which is how much is needed for this beef soup. If you're looking for a wonderful buy, Trader Joe's sells a huge pack of fresh basil for $2.99, year-round.
- I love to serve this Pasta and Beef Soup topped with a grating of good Parmesan cheese and a loaf of warm Ridiculously Easy Seeded Focaccia Bread - delish!
Thought for the day:
We have this Hope as an anchor
for the soul, firm and secure.
Hebrews 6:19
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This fabulous Instant Pot (or oven) Pasta and Beef Soup is a throw-it-all in-the-pot soup that's loaded with tender chunks of beef and lots of healthy veggies!
- 3 cups low sodium beef broth
- 1 11-ounce bottle or can of dark ale see notes above
- 6 ounce can tomato paste
- ¼ cup pesto
- 1 tablespoon Worcestershire sauce
- 1 large sweet onion diced small
- 1 large yellow bell pepper diced small
- 1 pound carrots sliced about ¼-1/2-inch thick
- 1 large bay leaf
- 1 tablespoon brown sugar
- 1 tablespoon Italian seasoning
- 2 teaspoons mild paprika
- 2 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds chuck roast, trimmed of excess fat cut into ½-inch pieces
- 1 cup Israeli Couscous uncooked
- ¼ cup fresh basil
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Combine all ingredients except fresh basil and Israeli couscous in the Instant Pot. Place lid on the Instant Pot, make sure the vent nozzle is in the non-venting position, set to ”pressure cook - high“ and set timer for 20 minutes. Allow the steam to vent for 10 minutes then release steam manually using the valve on top. When pressure is completely released, remove the lid.
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While the soup is cooking in the instant pot, bring a medium-size pot of salted water to a boil. Add the Israeli couscous and cook for 8 minutes or until pasta is tender. Drain well and add to soup when finished.
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Add fresh chopped basil. Stir to combine. Serve and enjoy!
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Preheat oven to 300˚F. Combine all ingredients except Israeli couscous and fresh basil in a large Dutch oven. Cover and place in the oven for 3 hours or until meat is very tender. When finished, remove from oven and add cooked couscous (see below) and fresh basil. Stir well. Serve and enjoy!
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Towards the end of the three hours cooking time, bring a medium-size pot of salted water to a boil. Add the Israeli couscous and cook for 8 minutes or until pasta is tender. Drain well and add to soup with fresh basil when finished. Stir to combine. Serve and enjoy!
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
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Jackie H says
I added 32oz beef broth, 1 can southwestern style corn drained, 1 can fire roasted diced tomatoes. I let the pot naturally vent for 20 min after cooking, then turned steam release valve. Added cooked couscous and fresh chopped basil per instructions. The soup had a mild sweetness to it. The onions and sweet bell peppers really did disappear into the soup. So yummy and a new favorite added to the recipe book!!!
Chris Scheuer says
Thanks, Jackie! That's great to know it worked in the instant pot.
Tonya says
Delicious! This was by far the best recipe I have made in the instant pot! The beef was so tender. We had a snow day here in Ohio, so this was the perfect dinner after shoveling out! I didn't have couscous so I used ditalini. I also had to skip the dark beer since I didn't want to go out to the store. I can only imagine how much more flavorful this soup will be; I will add it next time:)
Chris Scheuer says
Awesome! Thanks for letting us know, Tonya!
Shari says
Delicious and easy Chris. My family went crazy over it. We had a lot of snow today and it was the perfect ending to a great day. The meat was so tender.
Chris Scheuer says
Awesome! Thanks for letting us know, Shari!
Paula says
My husband said this was the best soup I ever made. I used the oven method as I like the opportunity to use the Staub dutch oven. I used acini di pepe as the store did not have couscous.
Chris Scheuer says
Thanks for sharing your review, Paula!
Jenelle says
We are a gluten free family so I found some gluten free couscous which required a 15 minute cook time so I put the couscous in with the soup and added an extra cup of beef broth knowing that the pasta would soak it up. I did let it cook for 15 minutes in my IP and then did the 10 minute natural release per the instructions but really I think it needs to naturally release for 15 minutes as my beef pieces were not quite as tender as they should've been (quick-releasing before 15 minutes of natural release can do that to meat). Additionally, I used baby carrots and cut them into thin slices and they weren't quite soft so would probably sauté those with the peppers and onions next time in some olive oil for better flavor and texture. Other than that, it came together pretty quickly and the flavors were good.
LuLu says
Unbelievable! I made this soup for dinner tonight and I must have been thanked 20 times by my dear husband. He loved it! I'm not a big red meat eater and I even thought this was good. The meat just fell apart. The flavor was fantastic - so savory. I didn't put the basil in at the end because my husband is not a big fan. I bet the basil would have been good though. I might add a little more couscous and some more carrots next time I make it. This recipe is a keeper! I would definitely serve this with a salad and some crusty bread and invite friends over to share. A big thank you to you Chris! It makes cooking so much fun when you come across a recipe like this!
Now off to make your applesauce cake for a family dinner tomorrow night!
Chris Scheuer says
Thanks so much, LuLu, for sharing your results. It makes me smile reading about your husband's reaction and how much you enjoyed this soup 🥰
Stephanie says
Yummy soup for those cold Calgary nights...
Chris Scheuer says
Brrrr.... I know it's VERY cold there. We're such little puppies here in the south! I'm so happy you enjoyed the soup and it kept you warm and cozy 🙂
marian lane says
FABULOUS soup! The flavor with the beer and pesto is delish. You do not taste either specifically, but they blend in for a savory change on the usual vegetable beef soup. I generally don't rate a recipe if I change it, but I don't think I changed flavor at all, and that is what shines in this recipe. I left the flavor profile alone, but I added fresh corn, green beans and a couple mushrooms 'cause I needed to get them used up. I used farro instead of couscous 'cause I had one, but not the other, and I live in the middle of nowhere. I used my instant pot for 25 min since I had the farro in there and it still works if you forget to release the pressure (I got busy working in the yard and forgot lol). I had cut the carrots thicker, and even with the longer release, they had texture. Another hit Chris!!
Chris Scheuer says
Thanks so much, Marian! I'm so happy you enjoyed this soup! Your additions sound wonderful! Thanks for sharing your results!
Vivian says
Wonderful soup. Dark beer essential. Pesto...mwwhh! But l made the mistae of leaving the couscous in overnight. It got really mushy.
Aria Dylanarial says
I really hate beer. Will I still enjoy this recipe? Seriously?
Chris Scheuer says
Hi Aria, you will never know there is beer in this soup but it does add a nice depth of flavor!
Viv says
Tried this yesterday and was very pleased, The beer is a must and the W'sterz (my abreviation). Also l added a teaspoon of Magi. Since many people say that recipes like this taste better the next day...l kept it on "hold warm" in the IP for most of the night but the lsraeli couscous got really mushy. Would recommend adding the proper cooked couscous just before serving to warm it. Some texture is good! All in all, a lovely recipe, thanks. More please! I have just a 3 qt. Mini...any recipes for that smaller size?
Chris Scheuer says
Thanks, Viv. I'm glad you enjoyed it. Yes, the couscous will get mushy if you leave it on warm. It does pretty well if you refrigerate it after serving. Sometimes you need to add a bit of extra broth as the pasta does absorb some of the liquid.
Karen says
We just got an instant pot and knew we had to use one of your recipes for it's inaugural use! This soup is amazing! The depth of flavour and the heartiness of it made it the perfect soup to have on our first snow day of the year! Well done!!
Judie says
This soup is perfect! Such delicious flavors, I am loving the leftovers for lunch in our cold spell. I may add some sautéed mushrooms next time. Thank you for a fabulous recipe.
Chris Scheuer says
Hi Judie, thanks for sharing your results. Yes, it's a wonderful soup for those chilly winter days. Mushrooms sound wonderful!
Abbey says
Just got an instant pot and made this soup this weekend. Love my new instant pot, but absolutely adore this soup! All your tricks and tips for getting the most flavor worked like magic. Thanks for another "keeper" recipe Chris.
Victoria SchwalbeV says
You may have mentioned before, but I missed it......what brand of Instant Pot do you have. I'm looking at getting one, but there are many brands and models out there. Help!!
Chris Scheuer says
Hi Victoria, I have this one: https://amzn.to/2DgtlA7
It's not the most expensive but not the cheapest either. I really love it!
Michelle Zoppa says
This recipe was amazing! I did not have an Instant Pot so I made it on the stove instead. My very picky 4-year-old son ate the whole bowl. I told him that it was called Snowball Soup since the couscous looks like little snowballs and if he ate his supper that it would snow tonight and then he could go out and play in the snow tomorrow. He eagerly at the whole bowl without any coaxing and pleading. It worked! It snowed last night and there was 6 inches of new snow on the ground in the morning. (I knew all along it was going to snow.) My son looked out the window in the morning and said, "I can't believe my eyes! It snowed!" Thank you for an amazing wonderful flavored beef stew. Everyone loved it.
Chris Scheuer says
Haha! That is the cutest story every, Michelle! So happy you (and your son) enjoy the soup! Thanks for taking the time to leave such a fun comment. It made me laugh right out loud!
Mary Ann | The Beach House Kitchen says
Such a hearty, cozy winter soup Chris! My husband Tom would absolutely LOVE it! Delicious work as usual!
Tricia | Saving Room for Dessert says
Lovely hearty soup Chris. I could go for a bowl right not - it's so cold!
Jennifer @ Seasons and Suppers says
We are in the deep freeze here (though we are kind of used to it 😉 Nonetheless, a big pot of this soup is just the thing we need on regular rotation, so will be adding this one to the menu!
Liz says
You have impeccable timing! I want this soup for breakfast!! SO cold today!
angiesrecipes says
This is EXACTLY what I would love for my lunch today...so warming, comforting and packed full of flavours!
Barbara Costner says
Hi Chris!
LOVE the Instant Pot recipes; I have tried all (known) you have posted! Is there some way we can search the IP recipes on your site? I just received mine a few weeks ago, and have become obsessed with it.
All the best--
Barbara
Chris Scheuer says
Hi Barbara, I myself haven't had the IP that long but I'm trying more and more recipes with it all the time, so stay tuned! In addition to the recipe above, I've also done these with wonderful results:
https://thecafesucrefarine.com/italian-vegetable-beef-soup/
https://thecafesucrefarine.com/instant-pot-black-bean-beef-tortilla-soup/
https://thecafesucrefarine.com/brown-sugar-balsamic-pulled-pork/