Instant Pot Beef Soup
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Add all of the remaining ingredients except for the peas and corn.
Instant pot beef soup. Season the beef with salt and pepper. Add water turnips green beans tomato paste salt garlic powder onion powder celery seed and bay leaves. Turn the pressure cooker to saute and once hot add the olive oil.
Cook until just browned about 5 minutes. Add the tomato paste and cook and stir for 2 minutes cooking the tomato paste will enhance the flavor. Add the beef and cook until browned on all sides.
On a 6 quart instant pot select the saute setting. Season the beef cubes with salt and pepper then add to the hot pot. Add the olive oil to the instant pot and set it to sauté.
Cook beef cubes until brown on all sides 5 to 10 minutes. Then season beef with salt and pepper. Stir in the carrots potatoes.
Scrape the bottom of the pan well or you will get a burn notice when. Add the meat to the pot with garlic powder. Heat olive oil in a multi functional pressure cooker such as instant pot and select saute function.
1 2 lbs boneless beef chuck roast or stew beef cut into bite sized pieces 1 tbsp vegetable oil 2 tbsp tomato paste 4 cups swanson beef broth 2 carrots peeled and diced about 1 cup 1 yukon gold potato unpeeled cut into cubes about 1 cup 6 ounces 4 oz green beans trimmed and cut into 1 2 inch. Preheat the instant pot and spray the pot with cooking spray or olive oil if preferred. Transfer to a plate.
How to make instant pot vegetable beef soup bring beef to near room temperature out of fridge for at least 20 minutes. Return beef to the pot. Cook carrots onion and celery until translucent about 5 minutes.
Salt and pepper generously and brown for about 3 to 4 minutes. Add the broth to the pot and deglaze the bottom of the pan. Add the onions celery and carrots and cook another 3 to 4 minutes.
Using sauté setting once hot add 2 tablespoons of oil and thoroughly brown beef.