Instant Pot Vegetable Beef SoupPrep: 10 minCook: 30 minServings: 4STUFF1 tablespoon olive oil1 pound
Instant Pot Vegetable Beef SoupPrep: 10 minCook: 30 minServings: 4STUFF1 tablespoon olive oil1 pound ground beef1 red onion, diced4 garlic cloves, grated2 tablespoons tomato paste1 tablespoon soy sauce1 teaspoon dried oregano1/2 teaspoon celery seed2 dried or fresh bay leaves1 large carrot, peeled and cut into thick coins1 (14.5-ounce) can beef stock1 (14.5-ounce) can diced tomatoes1 cup frozen peas1 cup frozen green beans1 tablespoon red wine vinegarKosher salt and freshly ground black pepper, to tasteFinely chopped fresh parsley, for garnishParmesan cheese and crusty bread, for serving (optional)STEPSIn 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. -- source link
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