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4.93 from 13 votes
Instant Pot Beef and Pasta Soup
Prep Time
25 mins
Cook Time
3 hrs
Total Time
3 hrs 25 mins
 

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!

Course: Main Dish
Cuisine: American
Keyword: Beef Soup, Easy Beef Soup, Instant Pot Beef Soup, Oven Beef Soup
Servings: 10
Calories: 282 kcal
Author: Chris Scheuer
Ingredients
For the soup:
  • 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
For finishing:
  • 1 cup Israeli Couscous uncooked
  • ¼ cup fresh basil
Instructions
To cook in the Instant Pot:
  1. 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.

  2. 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.

  3. Add fresh chopped basil. Stir to combine. Serve and enjoy!

To make soup in the oven:
  1. 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!

  2. 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!

Recipe Notes

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.

Nutrition Facts
Instant Pot Beef and Pasta Soup
Amount Per Serving
Calories 282 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 56mg19%
Sodium 1008mg44%
Potassium 869mg25%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 6g7%
Protein 25g50%
Vitamin A 8025IU161%
Vitamin C 29.4mg36%
Calcium 68mg7%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.