Instant Pot® Beef and Vegetable Soup The Best Recipes

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Instant Pot® Beef and Vegetable Soup

"My two-year-old ate her whole bowl - all the turnips and beef!"

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

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

• Heat olive oil in a multi-functional pressure cooker (such as Instant Pot(R)) 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.

Notes :

• Sometimes we mix 1 tablespoon xanthan gum with some water to thicken it up.

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