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My review
Instant Pot® Beef and Vegetable Soup
46
Carla Lybarger
"My two-year-old ate her whole bowl - all the turnips and beef!"
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Ingredients
1 h 30 m servings 265Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat olive oil in a multi-functional pressure cooker (such as Instant Pot(R)) 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.
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Footnotes
- Cook's Note:
- Sometimes we mix 1 tablespoon xanthan gum with some water to thicken it up.
Nutrition Facts
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Reviews
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Newest
2/4/2019
When I first saw this recipe I knew it would be a 1 Star recipe- or so I thought. I was wanting to turn up my nose because of the turnips. Imagine my surprise when I tried this recipe without ch...
10/30/2019
Just made it tonight...was loved by entire family including 2 year old and 1 year old! Made with potatoes instead of turnips, added beef broth instead of water and used a few splashes of Worcest...