This Instant Pot beef and vegetable soup has a thick, stew-like consistency. The recipe is best suited to a 6-quart and an 8-quart Instant Pots but you could half the ingredients for a smaller batch.
1.5lbs.chuck roast or another stewing steak, diced
4cupswateror beef broth
1cube beef stockif using water
2clovesgarlicminced
2bay leaves
Part 2:
1oniondiced
1celery stalksliced
2carrotssliced
4potatoesdiced into cubes
1mediumzucchinidiced into cubes
1cupfrozen peas
1vegetable stock cubeor broth
1tablespoonsoy sauceor coconut aminos for a Whole30 version
2tablespoontomato paste
2tablespoonlemon juice
1teaspoonmixed dried herbsItalian herbs
½teaspoonchili flakesoptional
4more cups of water
To finish:
Chopped fresh parsleyfor garnish
Saltpepper to taste
Instructions
Part 1.Turn the Instant Pot on. Add the diced beef, 4 cups of water, one beef stock cube, garlic, and bay leaves. Press Manual (Pressure Level on newer models), make sure the pressure is set to HIGH and adjust the timer to 20 minutes. While cooking, prepare Part 2 ingredients.
Once the cooking stops, release the pressure naturally for 5 minutes, then do a quick release and open the lid.
Part 2.Add the ingredients from Part 2, including 4 more cups of water (or more if needed to just cover the ingredients). Stir and set to Manual, HIGH pressure for 10 minutes. After 10 minutes, release the pressure naturally or use the quick release method (up to you).
Finally, taste for salt and pepper and garnish with chopped parsley.