Hearty Instant Pot Vegetable Beef Soup
Ingredients
-
2
lbs
cubed stew meat
-
1
lb
potatoes, cut into 1 inch cubes
-
1
onion, diced
-
3
cloves
garlic, minced
-
6
ribs
celery, ends removed and cut into 1 inch pieces
-
3
medium sized
carrots, cut into 1 inch chunks
-
1
tbsp
ghee (or avocado oil)
-
1
tbsp
Italian seasoning
-
1
tsp
sea salt
-
1
tsp
pepper
-
3
cups
beef broth
-
2
tbsp
coconut aminos
-
1
tbsp
tomato paste
-
8
oz
small mushrooms, halved
-
1.5
cups
peas
Instructions
- Cut the beef into cubes if not already cubed and set aside. Prep the potatoes, onion, garlic, celery, and carrots.
- Press the sauté button on the Instant Pot and add ghee. Once hot, add the beef cubes and season with Italian seasoning, salt, and pepper. Brown the beef for 2-3 minutes on each side.
- Press the cancel button on the Instant Pot. Add beef broth, coconut aminos, tomato paste, potatoes, onion, garlic, celery, and carrots to the pot. Secure the lid and valve, then press the 'soup' button and set to cook for 30 minutes.
- While the soup is cooking, prepare the mushrooms and have the peas ready.
- Once the cooking time is up, manually release the pressure and remove the lid. Press the sauté button again and add mushrooms and peas, stirring to mix.
- Cook on sauté for 5-6 minutes or until the peas and mushrooms are cooked to your liking.
- Press cancel on the Instant Pot, taste the soup, and adjust seasoning if necessary. Serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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