Instant Pot Beef And Vegetable Soup Food

INSTANT POT BEEF BARLEY AND MUSHROOM SOUP

Steps:

• Season the stewing beef with salt and pepper. Using the "saute" function on the Instant Pot, add one tablespoon of olive oil and brown beef on all sides (you may need to do this in batches). Remove the beef and set aside.
• Pour another tablespoon of olive oil into the Instant Pot and add the onion, stirring until soft and starts to brown, about 2-3 minutes.
• Add in the garlic and mushrooms and saute for 3-4 minutes, until the mushrooms are tender and brown and most of the liquid from the mushrooms evaporate.
• Add 2 tablespoons of beef broth to deglaze the pot, stirring and scraping the bottom of the pot to remove/dissolve the brown bits. Pour in the balsamic vinegar and stir to mix in.
• Add back in the beef along with the rest of the ingredients (potatoes, carrots, celery, barley, herbs, remaining broth, and water). Season with a pinch of salt and pepper. Give the ingredients a good stir to distribute throughout the vessel *(see first note). Press "cancel" to turn off the Instant Pot.
• Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 25 minutes. After the stew is ready, allow natural pressure release for at least 15 minutes before quick pressure release to completely depressurize (until floating valve drops).
• Open the Instant Pot and give the soup another stir. Taste for additional salt and pepper and top with fresh basil if you like. Best served hot.

INSTANT POT BEEF VEGETABLE SOUP

Steps:

• Season the beef with salt and pepper. If you use a 6 quart Instant Pot, select the Saute setting. Heat the oil in the pot and add the meat. Cook until well browned. (If you use already chopped beef, stir ocassionally in the pot). Press Cancel.
• Add the onions, carrots, potatoes, pepper, celery, parsnip and tomato sauce. Also add the water or broth.
• If you use beef broth instead of water, go easy on salt, add it better at the end, when the soup is done.
• Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer for 15 minutes.(timer will begin counting once the pressure inside the pot is reached, which might take about 10-15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Open the lid and taste the soup. If you used a big chunk of meat, take it out, shred it and add it back to the pot. Skip this step if you used chopped beef.
• Season to taste and optional add lemon juice or vinegar. Add the parsley to the pot.
• Serve hot.

INSTANT POT VEGETABLE BEEF SOUP

Steps:

• Season beef with salt and pepper. Then, using sauté setting - once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil. Do not wipe or rinse bottom of pot! There's so much flavor in there!
• Continuing on sauté setting - add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce, and bay leaves. Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.
• Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.
• Once cook time is complete, allow pressure to release naturally (will take about 25 minutes). Remove thyme bundle and bay leaves. Serve and enjoy!

INSTANT POT® BEEF AND BARLEY SOUP

Steps:

• Generously season beef with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
• Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Cut meat into small, bite-size (1/2") pieces.
• In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
• Set aside on a plate.
• Chop celery, onion, potatoes, and carrots into bite-size pieces.
• Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
• Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
• Bring to a boil.
• Reduce heat and simmer uncovered until beef is almost tender, about an hour.
• Add peas and hot sauce to soup.
• Cover and simmer until beef is tender, about 30 minutes longer.
• Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

INSTANT POT VEGETABLE BEAN SOUP

Steps:

• Add everything to Instant Pot in order of which it is listed except for green beans and kidney beans. Cook on high pressure for 2 minutes then do a quick release of pressure.
• Stir in kidney beans and green beans, then let sit 5-10 minutes. Serve and enjoy!

INSTANT POT BEEF AND VEGETABLE SOUP

Steps:

• Pour the olive oil in the bottom of your Instant Pot. Add the onion, frozen vegetables, garlic, diced tomatoes and tomato paste. Crumble the ground beef on top. Pour the vegetable broth over these ingredients.
• Add the salt, pepper, thyme, basil and parsley. I don't stir the soup so the tomato paste doesn't stick to the bottom.
• Seal the lid on your Instant Pot and check your valve so the steam doesn't release. Set on Manual to cook for 24 minutes. Let the steam release naturally.
• After the steam has released remove the lid carefully and let cool a bit before serving.

INSTANT POT® BEEF AND VEGETABLE SOUP

Steps:

• Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook beef cubes until brown on all sides, 5 to 10 minutes. Transfer to a plate. Cook carrots, onion, and celery until translucent, about 5 minutes. Return beef to the pot; add water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup; add more salt, garlic, onion, and pepper, if needed.