Easy Instant Pot Vegetable Beef Soup
Ingredients
-
1 ½
lb.
beef stew meat
-
2
tablespoons
avocado oil or olive oil
-
1
medium
yellow onion, diced
-
1
lb.
potatoes, cut into ½-inch cubes, skin on
-
3
medium
carrots, peeled and sliced
-
2
ribs
celery, sliced
-
4
cloves
garlic, peeled and minced
-
1
14-ounce can
diced tomatoes, with their liquid
-
4
cups
beef broth
-
1
teaspoon
dried thyme
-
1
teaspoon
dried Italian seasoning
-
1
cup
frozen green beans
-
1
cup
frozen peas
-
to taste
salt and pepper
Instructions
- 1. Select 'Saute' on the Instant Pot and add 1 tablespoon of oil.
- 2. When the oil shimmers, add half of the beef cubes, season with salt and pepper, and brown for 2-3 minutes on all sides.
- 3. Transfer the browned beef to a plate and repeat with the remaining oil and beef.
- 4. Once all beef is browned, return it to the Instant Pot.
- 5. Add onion, potatoes, carrots, celery, garlic, diced tomatoes, beef broth, thyme, and Italian seasoning to the pot.
- 6. Stir, lock the lid, set the vent to 'sealing', and cook on high pressure for 20 minutes.
- 7. Allow for 10 minutes of natural pressure release, then switch to 'venting' to release any remaining pressure.
- 8. Press 'Cancel', select 'Saute', and add frozen green beans and peas.
- 9. Cook for 5-6 minutes until the vegetables are tender.
- 10. Season with additional salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
6
Calories
410
Total fat
24g
Total carbohydrates
19g
Total protein
28g
Sodium
275mg
Cholesterol
0mg
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