INSTANT POT® BEEF AND VEGETABLE SOUP

Instant Pot® Beef and Vegetable Soup image

My two-year-old ate her whole bowl - all the turnips and beef!

Provided by Carla nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 15

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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
6 cups water
3 large turnips, peeled and diced
1 pound fresh green beans, trimmed and sliced
2 tablespoons tomato paste
2 tablespoons salt, or more to taste
2 tablespoons garlic powder, or more to taste
1 tablespoon onion powder, or more to taste
1 tablespoon celery seed
2 bay leaves
ground black pepper to taste

Steps:

Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute 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.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup; add more salt, garlic, onion, and pepper, if needed.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 18.2 g, Cholesterol 51.5 mg, Fat 14.7 g, Fiber 5.4 g, Protein 16.4 g, SaturatedFat 5.3 g, Sodium 1905.2 mg, Sugar 7.8 g