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Beef and Vegetable Soup in Instant Pot

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dinner
Beef and Vegetable Soup in Instant Pot
Ingredients
  • 1 tablespoon olive oil
  • 2 pounds boneless beef chuck roast, cut into cubes, or to taste
  • 5 large carrots, chopped
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 6 cups water
  • 3 large turnips, peeled and diced
  • 1 pound fresh green beans, trimmed and sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons salt, or more to taste
  • 2 tablespoons garlic powder, or more to taste
  • 1 tablespoon onion powder, or more to taste
  • 1 tablespoon celery seed
  • 2 bay leaves
  • ground black pepper to taste
Instructions
1
Heat the olive oil in a versatile pressure cooking device and activate its sauté mode. Cook the beef cubes until they are nicely browned on all sides, taking anywhere from 5 to 10 minutes. Transfer the beef to a plate and set it aside.
2
Next, sauté the carrots, onion, and celery until they become soft and translucent, approximately 5 minutes. Then, return the beef to the pot and add water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.
3
Close the lid of the pot and secure it in place. Follow the manufacturer's guidelines to set the high-pressure mode, then set a timer for 30 minutes. Allow 10 to 15 minutes for the pressure to build up.
4
After the waiting period, release the pressure using the natural-release method as instructed by the manufacturer, taking anywhere from 10 to 40 minutes. Once the pressure is released, unlock and remove the lid.
5
Finally, taste the soup to see if it needs any additional seasoning. If required, add more salt, garlic, onion, and pepper to suit your taste preferences