Instant Pot Vegetable Beef

Instant Pot Vegetable Beef Soup

Ingredients:

• 1 pound beef stew meat
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 cup frozen peas
• 4 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. Press the “Sauté” button on the Instant Pot. Once the pot is hot, add the beef and cook until it’s browned on all sides, about 5 minutes.
2. Add the minced garlic, diced onion, sliced carrots, and sliced celery to the pot. Cook until the vegetables are soft, about 5 minutes.
3. Add the frozen green beans, frozen corn, frozen peas, beef broth, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and black pepper to the pot. Stir to combine.
4. Close the lid and make sure the valve is set to “Sealing.” Press the “Manual” or “Pressure Cook” button and set the timer for 15 minutes.
5. When the timer goes off, carefully turn the valve to “Venting” to release the pressure. When the pressure has fully released, open the lid.
6. Stir in the chopped fresh parsley and serve the soup hot.

Enjoy your delicious Instant Pot vegetable beef soup! Let me know if you have any questions.

Instant Pot Vegetable Beef Soup

Ingredients:

• 1 pound beef stew meat
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 cup frozen peas
• 4 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. Press the “Sauté” button on the Instant Pot. Once the pot is hot, add the beef and cook until it’s browned on all sides, about 5 minutes.
2. Add the minced garlic, diced onion, sliced carrots, and sliced celery to the pot. Cook until the vegetables are soft, about 5 minutes.
3. Add the frozen green beans, frozen corn, frozen peas, beef broth, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and black pepper to the pot. Stir to combine.
4. Close the lid and make sure the valve is set to “Sealing.” Press the “Manual” or “Pressure Cook” button and set the timer for 15 minutes.
5. When the timer goes off, carefully turn the valve to “Venting” to release the pressure. When the pressure has fully released, open the lid.
6. Stir in the chopped fresh parsley and serve the soup hot.

Enjoy your delicious Instant Pot vegetable beef soup! Let me know if you have any questions.

Instant Pot Vegetable Beef

Ingredients:

• 1 pound beef stew meat
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 cup frozen peas
• 4 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. Press the “Sauté” button on the Instant Pot. Once the pot is hot, add the beef and cook until it’s browned on all sides, about 5 minutes.
2. Add the garlic, onion, carrots, and celery to the pot and cook until the vegetables are soft, about 5 minutes.
3. Add the green beans, corn, peas, beef broth, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and black pepper to the pot. Stir to combine.
4. Close the lid and make sure the valve is set to “Sealing.” Press the “Manual” or “Pressure Cook” button and set the timer for 15 minutes.
5. When the timer goes off, carefully turn the valve to “Venting” to release the pressure. When the pressure has fully released, open the lid.
6. Stir in the parsley and serve the soup hot.

I hope you enjoy this recipe! Let me know if you have any questions.