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
- 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
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.
For how to cook this stew from frozen, see the post
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