The Instant Pot does all the work for you in this hearty soup recipe. Cubed meat is seasoned and browned using the sauté function. Then beef stock, canned tomatoes, onion, celery, garlic and seasoning are added in. After cooking for 25 minutes, the lid is removed and diced potatoes, barley and frozen mixed vegetable are added in next. The soup is cooked for 5 minutes more before serving. A 30 minute cook time and this soup tastes like it simmered on the soup all day.
Course
Entree
Prep Time5minutes
Cook Time30minutes
Servings6people
Ingredients
1tbspolive oil
¾lbbeef chuckcut into 1 inch cubes
1tspsalt
½tspblack pepper
4cupsbeef broth
14.5ozcan crushed tomatoes
1cupchopped onion
½cupchopped celery
2garlic clovesminced
1tspdried oregano
¼tspred pepper flakes
1bay leaf
1cuppeeled and diced potatoes
¼cupdry quick-cooking barley
1cupfrozen mixed vegetables
Instructions
Heat oil in the instant pot, add the meat, sprinkle with salt and pepper and cook until browned; drain the fat.
Stir in the stock, scraping up all the little bits from the bottom of the pan.
Add the tomatoes, onion, celery, garlic, oregano, red pepper flakes and bay leaf to the Instant pot; secure the lid.
Press the Manual button and enter 25 minutes.
When cook time is complete and the pressure has fully released, remove the lid.
Add the potatoes, barley and mixed vegetables; secure the lid.
Press the Manual button and enter 5 min.
When cook time is complete and the pressure has fully released, remove the lid with caution.