INSTANT POT VEGETABLE BEEF SOUP
EASY FAMILY DINNER!
– 2 tablespoons vegetable oil – 1 small onion chopped – 2 stalks celery chopped – 1-1/2 lbs beef stew meat – 1 cup frozen carrots – 1 cup frozen corn – 1 cup frozen green beans – 2 large russet potatoes peeled and chopped – 1 can 14.5 oz, diced tomatoes – 1 teaspoon oregano – 1 teaspoon ground marjoram – 1/2 teaspoon salt – 1/4 teaspoon ground pepper – 6 cups beef broth
1. Add oil, onion, celery and beef to instant pot. Set the pot to saute and cook until the onions are tender and beef is no longer pink. 2. Add remaining vegetables and mix well. 3. Stir in all seasonings. 4. Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the pot to soup, high pressure for 10 minutes. When cooking cycle is complete, let pressure naturally release for 5 minutes before quick releasing pressure. Carefully open pot. Stir before serving.