Hearty Instant Pot Vegetable Beef Soup
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 1x
Scale
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound beef stew meat, cut into ½ inch pieces
- 3 celery stalks, chopped
- 4 carrots, peeled and chopped
- 2 medium potatoes, peeled and cut into ½ inch pieces
- 1 cup frozen corn
- 1 cup frozen peas
- 2 (14 ounce) cans diced tomatoes
- 1 tbsp Italian seasoning
- 2 tsp hot pepper sauce
- 5 cups beef broth or stock
- 2 small bay leaves
- ¼ cup chopped fresh parsley
- salt, black pepper to taste
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion and cook for 2-3 minute.
- Add the garlic and cook for 30 seconds.
- Add the beef.
- Saute the meat until all sides are brown.
- Press the CANCEL button.
- Add the carrots, celery, potatoes, frozen corn, frozen peas, bay leaf, Italian seasoning, hot pepper sauce, diced tomatoes and broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 10 minutes.
- When finished cooking, allow to naturally release the pressure.
- Open the lid and discard the bay leaves.
- Stir in the chopped parsley.
- Season to taste with salt and black pepper.
- Serve warm.
Find it online: https://misswish.com/instant-pot-vegetable-beef-soup