Instant Pot Soup Recipes
Ingredients
- 1 lb Beef Stew meat or chuck roast
- 1 onion Yellow Onion Chopped
- 2 carrots Carrots Sliced
- 2 celery stalks Celery Sliced
- 8 cups Beef Broth
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 bay leaf Bay Leaf
- 1 lb Potatoes Cubed
- 1/2 cup Frozen Peas
Instructions
- Turn Instant Pot to sauté function. Add oil and brown beef.
- Add onion, carrots, and celery to the Instant Pot and sauté until softened.
- Add beef broth, thyme, rosemary, and bay leaf. Bring to a boil.
- Cancel sauté function. Secure lid and set to manual/pressure cook for 35 minutes.
- Let pressure release naturally for 10 minutes, then quick release remaining pressure.
- Remove lid and add potatoes. Set to manual/pressure cook for 5 minutes.
- Quick release pressure. Stir in frozen peas.
- Remove bay leaf and serve.
