Description
A rich, savory beef and vegetable soup made entirely in the Instant Pot. Perfectly tender beef and vibrant vegetables in a deep, umami-rich broth.
Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 6 cups beef broth
- 1 cup frozen peas
- Salt and black pepper to taste
Instructions
- Set Instant Pot to sauté high and brown beef cubes in batches until browned.
- Sauté onions, carrots, and celery until onions are translucent.
- Stir in garlic, tomato paste, Worcestershire sauce, and thyme for 2 minutes.
- Deglaze the pot by adding a splash of broth and scraping the bottom.
- Add remaining broth and return beef to the pot.
- Seal lid and cook on high pressure for 35 minutes.
- Perform a quick pressure release and stir in frozen peas until heated through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American