Old fashioned beef and vegetable soup in Instant Pot
Thick, delicious and absolutely comforting old fashioned beef and vegetable soup in Instant pot will comfort you on a cold day!
Servings: 8 servings
Calories: 212kcal
Equipment
- 8 qt Pressure cooker
Ingredients
- 1 lb beef stew meat (cut in 1/2 inch pieces)
- 2 tablespoon olive oil
- 6-8 oz cremini mushrooms sliced
- 1 onion chopped
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 2 garlic cloves minced
- 1/2 cup dry red wine
- 4 cups broth (beef, veggie or chicken)
- 2 cups water
- 1 lb potatoes peeled and cut into 3/4 inch pieces
- 3 carrots peeled and cut into 1/2 inch pieces
- 3 celery ribs cut into 1/2 inch pieces
Instructions
- Turn the saute button on your Instant Pot. Heat 1 tbspn of oil until just smoking. Brown the meat and transfer in to a different bowl .
- In the empty pot heat the rest of the oil and saute mushrooms with onions for 5 minutes. Stir in tomato paste, thyme and garlic and cook for additional 30 seconds. Whisk wine scraping up browned bits, then stir in stock, water, potatoes, carrots, celery and beef.
- Lock the Instant Pot lid, push on SOUP button and adjust to 17 minutes.
- Naturally release the pressure.
- Before serving sprinkle some chopped cilantro on top.
Notes
For how to cook this stew from frozen, see the post
Nutrition
Calories: 212kcal | Carbohydrates: 14g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 544mg | Potassium: 607mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4180IU | Vitamin C: 10.4mg | Calcium: 44mg | Iron: 3.5mg
