Instant Pot® Vegetable Beef Soup
Ingredients
- ½ lb boneless beef chuck roast or stew beef, cut into bite-sized pieces
- 1 Tbsp vegetable oil
- 2 Tbsp tomato paste
- 4 cups beef broth
- 2 carrots, peeled and diced (about 1 cup)
- 1 Yukon Gold potato (6 ounces), unpeeled, cut into cubes (about 1 cup)
- 4 oz green beans, trimmed and cut into ½-inch pieces (about 1 cup)
- ½ cup uncooked ditalini (small tube shaped) pasta
- 1 Tbsp chopped fresh thyme leaves
- 1 cup frozen peas, thawed
- 2 Tbsp chopped fresh parsley
Instructions
- Season the beef with salt and pepper. On a 6-quart Instant Pot®, select the Sauté setting. Heat the oil and add the beef and cook until well browned, stirring occasionally. Add the tomato paste and cook and stir for 2 minutes (cooking the tomato paste will enhance the flavor). Press Cancel.
- Add the broth, carrots, potato, green beans, ditalini and thyme. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached—it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Stir in the peas. Season to taste and sprinkle with the parsley before serving.
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