INSTANT POT® BEEF AND VEGETABLE SOUP
My two-year-old ate her whole bowl - all the turnips and beef!
Provided by Carla nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 18.2 g, Cholesterol 51.5 mg, Fat 14.7 g, Fiber 5.4 g, Protein 16.4 g, SaturatedFat 5.3 g, Sodium 1905.2 mg, Sugar 7.8 g
INSTANT POT® BEEF AND BARLEY SOUP
Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®. Serve with lots of crusty bread and enjoy!
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 25.8 g, Cholesterol 41.8 mg, Fat 18.1 g, Fiber 6.3 g, Protein 20.1 g, SaturatedFat 4.9 g, Sodium 343.6 mg, Sugar 5.1 g
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