Instant Pot Beefy Tomato Soup
Ingredients
- 2 lbs beef chuck roast cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup small pasta such as ditalini or elbow macaroni
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Turn Instant Pot to saute function. Add olive oil and brown beef in batches. Remove beef and set aside.
- Add onion to Instant Pot and saute until softened, about 5 minutes. Add garlic and saute for 1 minute more.
- Return beef to Instant Pot. Add crushed tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper.
- Close and lock the lid. Set to manual/high pressure for 35 minutes. Allow for natural pressure release for 10 minutes, then quick release any remaining pressure.
- Stir in pasta and close the lid again. Set to manual/high pressure for 5 minutes. Quick release pressure.
- Stir well and serve garnished with fresh parsley.
