Steps to Prepare Veggie Beef Soup Instant Pot IP Recipe Quick

Leila Williamson   28/04/2020 16:24

Veggie Beef Soup Instant Pot IP
Veggie Beef Soup Instant Pot IP

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, veggie beef soup instant pot ip. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Veggie Beef Soup Instant Pot IP recipe is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Veggie Beef Soup Instant Pot IP recipe is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have veggie beef soup instant pot ip using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Veggie Beef Soup Instant Pot IP: recipe
  1. Make ready 2 TBSP olive oil
  2. Make ready 1 1/2 pounds stew meat
  3. Take 1 medium yellow onion diced
  4. Prepare 4 TBSP minced garlic
  5. Get 2 carrots diced
  6. Prepare 2 celery stalks with leaves diced
  7. Take 4 cups beef broth
  8. Get 1/2 cup white wine
  9. Take 8.5 oz can cut green beens with juice
  10. Take 8.5 oz can corn with juice
  11. Take 10 oz can Rotel with juice
  12. Take 1/4 cup fresh basil chopped
  13. Take 1 TSP thyme
  14. Make ready 1 TSP kosher salt
  15. Make ready 1/2 TSP black pepper
  16. Make ready Garnishes
  17. Prepare Croutons
  18. Make ready Parmesan cheese
Steps to make Veggie Beef Soup Instant Pot IP: recipe
  1. Turn instant pot to saute high setting.
  2. When pot reads hot add in olive oil, onion, and meat. Cook for 3-4 minutes stirring occasionally.
  3. Add in garlic, carrots, and celery stirring occasionally for another minute.
  4. Add in broth, stirring/scrapping the bottom of the pot to remove any bit that may be stuck to the bottom
  5. Stir in wine, corn, green beens and Rotel.
  6. Stir in basil, thyme, salt and pepper.
  7. Seal instant pot and cook at high pressure for 8 minutes. Allow a 10 minute natural release. Release rest of the pressure.
  8. Ladle into bowls and top with crotons and Parmesan cheese.
  9. Enjoy!

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