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Ingredients1 h 30 m servings 265
Original recipe yields 8 servings
- 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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- Cook's Note:
- Sometimes we mix 1 tablespoon xanthan gum with some water to thicken it up.
Per Serving: 265 calories; 14.7 18.2 16.4 51 1905 Full nutrition
ReviewsRead all reviews 2
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...