Recipes
Vegetable Beef Soup
6 servings
1-2 hours
Easy
INSTRUCTIONS
- Season the beef with salt and pepper. On a 6 quart Instant Pot®, select the Saute setting. Heat the oil and add the beef and cook until well browned, stirring occasionally. Add the tomato paste and cook and stir for 2 minutes (cooking the tomato paste will enhance the flavor). Press Cancel.
- Add the broth, carrots, potato, green beans, ditalini and thyme. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes(timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Stir in the peas. Season to taste and sprinkle with the parsley before serving.
Notes
Time-Saving Tip: Save on prep time by substituting frozen vegetables for fresh. Instead of adding the carrots with the broth, add frozen peas and carrots and frozen green beans at the end, and cook on the Saute setting for 5 minutes or until hot. , Nutrition Values Per Serving : Calories 197, Total fat 5.4 g, Saturated fat 1.3 g, Cholesterol 27 mg, Sodium 658 mg, Total carbohydrate 23.7 g, Dietary fiber 3.6 g, Protein 13.5 g, Vitamin A 465 %DV, Vitamin C 15 %DV, Calcium 3 %DV, Iron 13 %DV, *Pressure Cook and Manual buttons are interchangeable
