7 April, 2022
Dad’s Instant Pot Beef Vegetable Soup
Dad’s Instant Pot Beef Vegetable Soup
Ingredients
- 4 tbsp. cooking oil
- 2½ pounds of beef stew meat
- 1 med. onion, diced
- 1 lb. potatoes cut into ½” cubes, skin on
- 4 minced garlic cloves
- 3 med. carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup green beans cut into 1” pieces
- 1 cup frozen peas
- 1 14 oz. can of diced tomatoes with liquid
- 5½ cups of beef broth
- 1 tsp. seasoned salt
- 1 tsp. Italian seasoning
- 1 bay leaf
- Salt & pepper to taste
Instructions
- Select “Saute” on the instant pot
- Heat the cooking oil in the pot.
- Season the beef cubes with salt and pepper, and cook small batches until browned on all sides. When finished, set all the browned beef aside and press “Cancel”.
- Reintroduce all the beef back into the instant pot along with all ingredients except the green beans, peas, and salt and pepper.
- Stir, lock the lid, set the vent valve to the ‘sealing’ position, and cook on high pressure for 20 minutes. Allow natural pressure relief for 10 minutes, then flip the valve to the venting position to release any remaining pressure.
- Press ‘Cancel’ then select ‘Saute’. Add the green beans and the peas and cook until peas and beans are tender.
- Season with salt and pepper.
Category
A Pellman Original
Beef
Favorites
Instant Pot
Soup