Instant Pot?® Vegetable Beef Soup

Learn how to make vegetable beef soup with our Instant Pot® Vegetable Beef Soup recipe, which makes preparing a savory, comforting soup faster and easier than ever. This flavorful  so...

Directions

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.

Ingredients

0.5 pound boneless beef chuck roast or stew beef, cut into bite-sized pieces
1 tablespoon vegetable oil
2 tablespoons tomato paste
4 cups Swanson® Beef Broth
2 carrot, peeled and diced (about 1 cup)
1 Yukon Gold potato (6 ounces), unpeeled, cut into cubes (about 1 cup)
4 ounces green beans, trimmed and cut into 1/2-inch pieces (about 1 cup)
0.5 cup uncooked ditalini (small tube shaped) pasta
1 tablespoon chopped fresh thyme leaves
1 cup frozen peas, thawed
2 tablespoons chopped fresh parsley

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