instant-pot-beef-vegetable-soup

🥘 Ingredients

• cooking fat 1 tbsp
• stew beef 1 ½ lb
• diced yellow onion 1 medium
• 1/2" cubed potatoes 1 lb
• sliced carrots 3 medium
• sliced celery 2 ribs
• canned, diced tomatoes and their liquid 14 oz
• beef broth 4 cups
• minced garlic 4 cloves
• dried thyme 1 tsp
• italian seasoning 1 tsp
• green beans 1 cup
• frozen peas 1 cup

1. 1

   Select 'Saute' on the Instant Pot. Melt cooking fat in the pot. Season the stew beef with a little salt and pepper. Add half of the beef and cook until browned, 2-3 minutes, then flip and repeat until browned on all sides. Transfer meat to a plate and repeat with remaining cooking fat and beef. Press 'Cancel' when the second half of the meat has been browned. Return all meat to the Instant Pot.
2. 2

   Place diced yellow onion , 1/2" cubed potatoes , sliced carrots , sliced celery , canned, diced tomatoes and their liquid , beef broth , minced garlic , dried thyme , and italian seasoning in the Instant Pot. Stir, lock the lid into place, set the vent valve to the 'sealing' position, and cook on high pressure for 20 minutes.
3. 3

   Allow for 10 minutes of natural release before flipping the value to the 'venting' position to release any remaining pressure.
4. 4

   Press 'Cancel' then select the 'Saute' setting. Add the green beans and frozen peas and cook for 5-6 minutes or until tender. Season with additional salt and pepper to taste before serving.