Instant Pot® Beef and Vegetable Soup recipe
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Ingredients
- 1 tablespoon olive oil 2 pounds boneless beef chuck roast, cut into cubes, or to taste 5 large carrots, chopped 1 large yellow onion, chopped 2 stalks celery, chopped 6 cups water 3 large turnips, peeled and diced 1 pound fresh green beans, trimmed and sliced 2 tablespoons tomato paste 2 tablespoons salt, or more to taste 2 tablespoons garlic powder, or more to taste 1 tablespoon onion powder, or more to taste 1 tablespoon celery seed 2 bay leaves ground black pepper to taste
Nutrition Info
- 264.8 caloriescarbohydrate: 18.2 gcholesterol: 51.5 mgfat: 14.7 gfiber: 5.4 gprotein: 16.4 gsaturatedFat: 5.3 gservingSize: -sodium: 1905.2 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Beef and Vegetable Soup
Directions
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Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook beef cubes until brown on all sides, 5 to 10 minutes. Transfer to a plate. Cook carrots, onion, and celery until translucent, about 5 minutes. Return beef to the pot, add water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup, add more salt, garlic, onion, and pepper, if needed.