Instant Pot® Beef and Vegetable Soup

My two-year-old ate her combine bowl - all the turnips and beef!

The ingredient of Instant Pot® Beef and Vegetable Soup

1. 1 tablespoon olive oil
2. 2 pounds boneless beef chuck roast, cut into cubes, or to taste
3. 5 large carrots, chopped
4. 1 large yellow onion, chopped
5. 2 stalks celery, chopped
6. 6 cups water
7. 3 large turnips, peeled and diced
8. 1 pound roomy green beans, trimmed and sliced
9. 2 tablespoons tomato paste
10. 2 tablespoons salt, or more to taste
11. 2 tablespoons garlic powder, or more to taste
12. 1 tablespoon onion powder, or more to taste
13. 1 tablespoon celery seed
14. 2 bay leaves
15. arena black pepper to taste

The instruction how to make Instant Pot® Beef and Vegetable Soup

1. Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook beef cubes until brown on the order of all sides, 5 to 10 minutes. Transfer to a plate. Cook carrots, onion, and celery until translucent, nearly 5 minutes. Return beef to the pot; ensue water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.
2. unventilated and lock the lid. choose prefer high pressure according to manufacturers instructions; set timer for 30 minutes. inherit 10 to 15 minutes for pressure to build.
3. forgiveness pressure using the natural-release method according to manufacturers instructions, 10 to 40 minutes. Unlock and sever the lid. Taste the soup; go to more salt, garlic, onion, and pepper, if needed.

Nutritions of Instant Pot® Beef and Vegetable Soup

calories: 264.8 calories
carbohydrateContent: 18.2 g
cholesterolContent: 51.5 mg
fatContent: 14.7 g
fiberContent: 5.4 g
proteinContent: 16.4 g
saturatedFatContent: 5.3 g
servingSize:
sodiumContent: 1905.2 mg
sugarContent: 7.8 g
transFatContent:
unsaturatedFatContent: