Instant Pot Beef and Vegetable Soup
Description
This Instant Pot soup beef and vegetable soup is a satisfying blend of cubed chuck roast and a multitude of vegetables cooked at high pressure.
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
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6 cups water
•
3 large turnips, peeled and diced
•
1 pound fresh green beans, trimmed and sliced
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2 tablespoons tomato paste
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2 tablespoons salt, or more to taste
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2 tablespoons garlic powder, or more to taste
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1 tablespoon onion powder, or more to taste
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1 tablespoon celery seed
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2 bay leaves
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ground black pepper to taste
Directions
1
Heat olive oil in a multi-functional pressure cooker (such as Instant Pot) and select Sauté 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
Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup; add more salt, garlic, onion, and pepper, if needed.