Instant Pot

Beef & Veggie

Soup

What you'll need: Oil, stew meat, onion, potatoes, carrots, celery, garlic, 3 cups veggies of choice, diced tomatoes, Worchestershire sauce, beef broth, fresh thyme, fresh rosemary, dried oregano, and black pepper.

Heat up the avocado oil in the Instant Pot.

When the oil is heated, brown the beef stew meat, stirring occasionally, until the beef is browned on the outside but still raw on the inside.

Add all the remaining ingredients to your Instant Pot, except for any frozen vegetables you may be using.

Close the lid and set the steam knob to the “sealing” position. Pressure cook on high for 20 minutes. It will take 20-25 min for your Instant Pot to pressurize, so expect about 40-45 minutes of cook time total.

Once it’s done cooking, allow it to sit for 5 minutes with the steam knob on the “sealing” position. After 5 minutes, release the steam by moving the knob to the “venting” position.

Add in any frozen vegetables (if using), and stir until mixed evenly.

Serve now, or cool and freeze for later in an airtight container!

Done!