Instant Pot® Beef and Vegetable Soup

My two-year-old ate her whole bowl - all the turnips and beef!

Step: 1

Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) 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.

Step: 2

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.

Step: 3

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.

Per Serving: 265 calories; protein 16.4g; carbohydrates 18.2g; fat 14.7g; cholesterol 51.5mg; sodium 1905.2mg.

The word “stew” can process to both a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.