Name: Instant Pot Beef and Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Boneless beef chuck roast, cut into cubes, or to taste - 2 pounds; Carrots, chopped - 5 large; Yellow onion, chopped - 1 large; Celery, chopped - 2 stalks; Water - 6 cups; Turnips, peeled and diced - 3 large; Fresh green beans, trimmed and sliced - 1 pound; Tomato paste - 2 tablespoons; Salt, or more to taste - 2 tablespoons; Garlic powder, or more to taste - 2 tablespoons; Onion powder, or more to taste - 1 tablespoon; Celery seed - 1 tablespoon; Bay leaves - 2; Ground black pepper to taste - 2

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Beef and Vegetable Soup

1. Olive oil - 1 tablespoon

2. Boneless beef chuck roast, cut into cubes, or to taste - 2 pounds

3. Carrots, chopped - 5 large

4. Yellow onion, chopped - 1 large

5. Celery, chopped - 2 stalks

6. Water - 6 cups

7. Turnips, peeled and diced - 3 large

8. Fresh green beans, trimmed and sliced - 1 pound

9. Tomato paste - 2 tablespoons

10. Salt, or more to taste - 2 tablespoons

11. Garlic powder, or more to taste - 2 tablespoons

12. Onion powder, or more to taste - 1 tablespoon

13. Celery seed - 1 tablespoon

14. Bay leaves - 2

15. Ground black pepper to taste - 2

How to cook deliciously - Instant Pot Beef and Vegetable Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.