Description
A hearty and healthy Instant Pot beef vegetable soup that is quick and easy to prepare.
Ingredients
Scale
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil and heat until shimmering.
- Add the beef stew meat and brown on all sides.
- Add the onion, carrots, and celery, and sauté for about 5 minutes.
- Add the garlic, thyme, rosemary, salt, and pepper. Stir to combine.
- Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom.
- Close the lid and set the valve to sealing. Select the ‘Soup’ function and set for 15 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Stir in the frozen peas before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg