Nothing is better than a good vegetable soup and especially using this quick method. I’ve made this recipe at least a half dozen times in past month and share it with my mother. You can add other veggies to your liking, but may need to adjust broth quantity. Preparing the veggies takes longer than the cooking process! I love my Instant Pot…every home should have one! Enjoy
Cook time: 5 Min
Prep time: 30 Min
Serves: 4 – 6
Ingredients
1 1/2 – 2 lb stew meat – cut into even cubes
1 lg onion – diced
3 md carrots – sliced
3 lg stalks celery – sliced
1 sm green cabbage- chopped
3 md potatoes – 1 – 1.5 inch cubed
1 bag mixed vegetables, frozen
1 tsp each – garlic powder, salt
2 tsp dried parsley
1 1/2 tsp each – black pepper, dried oregano
3 c beef broth
3 Tbsp tomato paste
1 – 14 oz crushed tomatoes
1 bay leaf
Directions
1. Turn Instant Pot to Saute. When hot add 1 tbsp olive oil, add beef and stir. Once browning add onion and stir. Stir in seasonings. Pour in broth and scrape bottom of pot. Now add all veggies, bay leaf and paste.
2. Stir and place lid on pot. Hit seal valve making sure it’s sealed Set on high pressure for 4 minutes. Once that is finished let pot naturally release for 10 min Release remaining pressure. Remove lid and stir Taste to see if seasonings need added to your taste. Ladle the deliciousness in a bowl and enjoy! Nothing is better than home made veggie soup, especially when it can be done this quickly. I make this for work and co workers are always asking what smells so good! I just smile..lol
3. Last Step: Don’t forget to share!
