How to Make Any-night-of-the-week Vegetable Beef Soup (Instant Pot)

Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Recipe of Ultimate Vegetable Beef Soup (Instant Pot). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vegetable Beef Soup (Instant Pot), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetable Beef Soup (Instant Pot) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegetable Beef Soup (Instant Pot) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegetable Beef Soup (Instant Pot) estimated approx 10 minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can have Vegetable Beef Soup (Instant Pot) using 12 ingredients and 2 steps. Here is how you cook that.

Almost as easy as opening a can, but infinitely tastier, Vegetable Beef Soup is sure to liven up lunches and become a regular in your mealtime rotation.

Ingredients and spices that need to be Get to make Vegetable Beef Soup (Instant Pot):

1. Prep Ingredients
2. 1 large potato, cubed
3. 1/2 pound stew meat, but into 1/2-inch cubes
4. 1 onion, chopped
5. 2 carrots, sliced
6. 2 ribs celery, sliced
7. 1 (8 ounce) can tomato sauce
8. to taste Salt and pepper
9. 1 cup frozen peas
10. 1 cup frozen green beans
11. Serving Day Ingredients
12. 3 cups chicken or vegetable stock

Steps to make to make Vegetable Beef Soup (Instant Pot)

1. Prep Directions Bring a medium pot of salted water to a boil over high heat. Add the potato and blanch for 2 to 3 minutes. Drain and set aside in a single layer to cool. (A kitchen towel is useful for this task.) Combine the cooled potatoes with the stew meat, onion, carrots, celery, tomato sauce, and salt and pepper in a 1-gallon resealable freezer bag. Place the peas and green beans in a separate bag. Squeeze out the air, label, and place each bag in a round container to freeze into shape.
2. Serving Day Directions Add the stock and the contents of the larger package into the multi-cooker inner pot. Cook on high pressure for 10 minutes, and then let the pressure release naturally. Set the pot to Saute. Add the peas and beans and cook for a few minutes until hot

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