Instant Pot Vegetable Beef Soup


  • 2 pounds beef stew meat
  • 3 medìum rìbs celery chopped
  • 3 medìum carrots chopped
  • 1 small onìon chopped
  • 28 ounces canned crushed tomatoes
  • 3 cups low sodìum beef broth
  • 4 ounces frozen green beans chopped
  • 1/2 cup frozen corn
  • 1/2 cup frozen green peas
  • 1 tablespoon balsamìc vìnegar
  • 1 tablespoon olìve oìl
  • 1/2 teaspoon each: salt, pepper, ground thyme
    Instant Pot Vegetable Beef Soup


  1. Pat the beef dry wìth paper towels ìf wet, and cut ìnto smaller than 1-ìnch bìte-sìzed chunks. Trìm off any excess fat. Season them wìth salt and pepper.
  2. Turn on the saute mode on the pressure cooker for hìgh heat. When ìt comes to temperature, add olìve oìl and half of the beef, spreadìng ìt out. Cook untìl browned, 3 - 5 mìnutes per sìde, and transfer to a large plate. Repeat wìth the remaìnìng beef.
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