#frozen peas
Instant Pot Vegetable Beef Soup
Prep: 10 min
Cook: 30 min
Servings: 4
STUFF
1 tablespoon olive oil
1 pound ground beef
1 red onion, diced
4 garlic cloves, grated
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried oregano
1/2 teaspoon celery seed
2 dried or fresh bay leaves
1 large carrot, peeled and cut into thick coins
1 (14.5-ounce) can beef stock
1 (14.5-ounce) can diced tomatoes
1 cup frozen peas
1 cup frozen green beans
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Finely chopped fresh parsley, for garnish
Parmesan cheese and crusty bread, for serving (optional)
STEPS
In an electric pressure cooker such as the Instant Pot, turn on the Sauté function and let it preheat until it reads “Hot.” Add olive oil and ground beef and sauté 5 minutes, then add onion and garlic. Let cook another 5 minutes, stirring occasionally.
Add tomato paste, soy sauce, oregano, celery seed, and bay leaves and stir, cooking 1 to 2 minutes. Add carrots, beef stock, and diced tomatoes and stir, then lock lid. Pressure-cook on high 20 minutes. Let pressure release naturally or, if you’re in a hurry, carefully flick the valve.
Stir in the frozen peas and green beans; they should thaw immediately. Season with vinegar, salt, and pepper and garnish with parsley. Serve in bowls with optional Parmesan (plus grater) and bread.
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