This hearty beef soup comes together in just one pot and is ready in less than an hour (thanks to the trusty Instant Pot). Oh-so filling and comforting, it’s packed with melt-in-the-mouth beef chunks and all kinds of veggies—a classic soup and stew recipe to enjoy on a cold winter night.
We don’t always have time to invest in cooking delicious homemade meals. But with this recipe and the help of Instant Pot, it’s easy to cut back cooking time. We love it because there’s still time to enjoy the day with family and friends without sacrificing a good meal at the end of it. Everyone’s a winner!
- 227g boneless beef chuck roast or stew beef, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 2 tbsp tomato paste
- 4 cups Swanson beef broth
- 2 carrots, peeled and diced (about 1 cup)
- 1 Yukon gold potato, unpeeled and cut into cubes (about 1 cup)
- 1 cup green beans, trimmed and cut into half-inch pieces
- ½ cup small tube-shaped ditalini pasta, uncooked
- 1 tbsp fresh thyme leaves, chopped
- 1 cup frozen peas, thawed
- 2 tbsp fresh parsley, chopped
- Season the beef with salt and pepper.
- Press the Sauté function on the Instant Pot. Heat oil, add the beef and cook until well browned, stirring occasionally. Add tomato paste and stir for two minutes (cooking the tomato paste will enhance the flavour). Press Cancel to turn off the Sauté function. Note: If you have not pressed Cancel, the cooker will automatically enter standby mode after 30 minutes.
- Add broth, carrots, potato, green beans, ditalini and thyme. Lock the lid in place, ensuring the steam release knob is in the Sealing position. Press the Pressure Cook function, setting the pressure on High and timer to eight minutes. The timer will begin counting down once the pressure is reached; it takes about 10 minutes.
- When done, press Cancel and turn the steam release knob to Venting position to quickly release the pressure.
- Stir in the peas. Season to taste and sprinkle with the parsley before serving.
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Recipe and image were adapted from Instant Pot.