Instant Pot Vegetable Beef Soup
, Serves 8
A hearty pressure-cooker soup of browned stew beef, potatoes, corn and green beans in a tomato-beef broth.
| prepPreheat the Instant Pot (sauté mode) | |||||
| cooking spray or olive oil | Brown beef with seasoning, 3-4 min | Add onion, celery, carrots; cook 3-4 min | Turn off; add all remaining ingredients | Pressure cook high 8 min (22 min to come up) | Natural release ~25 min; remove bay leaf |
| 450 g diced beef (stew meat) | |||||
| 1/2 tsp garlic powder (for the beef; omit if using leftover pot roast) | |||||
| salt and pepper (for the beef), generously | |||||
| 1/2 medium yellow onion, diced | |||||
| 2 celery stalks, diced | |||||
| 130 g diced carrots | |||||
| 1.1 L beef broth (or water plus 1 Tbsp beef base) | |||||
| 1/2 tsp dried oregano | |||||
| salt and pepper (for the soup), to taste | |||||
| 280 g frozen corn kernels | |||||
| 130 g frozen green beans | |||||
| 300 g diced potatoes | |||||
| 1 can / 411 g diced tomatoes, undrained | |||||
| 1 bay leaf | |||||
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