Instant Pot Beef and Vegetable Soup

Name: Instant Pot Beef and Vegetable Soup
Total time: 90
Yield: 8
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

Recipe by Carla nicole from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

8 servings

•

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

Instructions

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