Mushroom Free Instant Pot Beef Vegetable Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 ½ lb beef chuck roast, cut into 1-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 3 stalks celery, sliced into ½-inch pieces
- ¾ lb yukon gold potatoes, cut into 1-inch chunks
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tbsp tomato paste
- 4 cups low-sodium beef broth
- 1 tbsp worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup frozen green peas
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Select the Sauté function on the Instant Pot and heat the olive oil until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining cubes.
- 2
Add the onion and celery to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 3–4 minutes. Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!