Vegetable Beef Soup


  • 1/2 lbs boneless beef chuck roast or stew beef
  • 1 tbsp vegetable oil
  • 2 tbsp tomato paste
  • 4 cups Swanson® Beef Broth
  • 2 carrots
  • 1 Yukon gold potato
  • 4 oz green beans
  • 1/2 cup uncooked ditalini pasta
  • 1 tbsp chopped fresh thyme leaves
  • 1 cup frozen peas
  • 2 tbsp chopped fresh parsley
  • 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.
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