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Instant Pot Vegetable Beef
Instant Pot Vegetable Beef

Instant Pot Vegetable Beef
Instant Pot Vegetable Beef
Source
Ingredients:
1
Servings
  • 1
    lb
     beef stew meat
  • 3
    clove
     garlic, minced
  • 1
    item
     onion, diced
  • 2
    item
     carrots, peeled and sliced
  • 2
    item
     stalks celery, sliced
  • 240
    ml
     frozen green beans
  • 240
    ml
     frozen corn
  • 240
    ml
     frozen peas
  • 960
    ml
     beef broth
  • 1
    item
     (14.5-ounce) can diced tomatoes
  • 1
    tbsp
     worcestershire sauce
  • 1
    tsp
     italian seasoning
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
  • 2
    tbsp
     chopped fresh parsley
Instant Pot Vegetable Beef
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.
  7. Enjoy your delicious Instant Pot vegetable beef soup! Let me know if you have any questions.
  8. Add the garlic, onion, carrots, and celery to the pot and cook until the vegetables are soft, about 5 minutes.
  9. Add the green beans, corn, peas, beef broth, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and black pepper to the pot. Stir to combine.
  10. Stir in the parsley and serve the soup hot.
  11. I hope you enjoy this recipe! Let me know if you have any questions.
  • 1
    lb
     beef stew meat
  • 3
    clove
     garlic, minced
  • 1
    item
     onion, diced
  • 2
    item
     carrots, peeled and sliced
  • 2
    item
     stalks celery, sliced
  • 240
    ml
     frozen green beans
  • 240
    ml
     frozen corn
  • 240
    ml
     frozen peas
  • 960
    ml
     beef broth
  • 1
    item
     (14.5-ounce) can diced tomatoes
  • 1
    tbsp
     worcestershire sauce
  • 1
    tsp
     italian seasoning
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
  • 2
    tbsp
     chopped fresh parsley
1
Servings
0

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.

Add the minced garlic, diced onion, sliced carrots, and sliced celery to the pot. Cook until the vegetables are soft, about 5 minutes.

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.

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.

When the timer goes off, carefully turn the valve to “Venting” to release the pressure. When the pressure has fully released, open the lid.

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.

Add the garlic, onion, carrots, and celery to the pot and cook until the vegetables are soft, about 5 minutes.

Add the green beans, corn, peas, beef broth, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and black pepper to the pot. Stir to combine.

Stir in the parsley and serve the soup hot.

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

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