Ingredients

The following ingredients have 4 Servings
  • 1⅓ lbs. lean stew beef (590 grams)
  • 1 tablespoon avocado oil
  • 1 medium onion ((about 1½ cups))
  • 3 medium celery stalks
  • 3 medium carrots (about 6.4 ounces (181 grams))
  • 3 cloves garlic, minced
  • 1½ lbs. gold potatoes (680 grams; use thin-skinned potatoes)
  • 1 tablespoon double-concentrated tomato paste
  • 1 cup apple cider
  • 3 cups beef bone broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 cup frozen peas
  • ¼ cup fresh parsley, finely chopped

Instruction

  • Cut the stew beef into ½-1 inch pieces (1.27-2.54 cm). Chop the onion, carrot, and celery into ¼-½ inch dice (0.6-1.27 cm).
  • Mince the garlic and chop the potatoes into ¾-1 inch dice (1.9-2.54 cm). If you use thin-skinned potatoes (not russet potatoes!), there is no need to peel them. 
  • Set the Instant Pot to “high sauté.” Brown the stew beef in oil for 5-10 minutes, stirring occasionally so it browns on all sides. Remove the beef from the pot with a slotted spoon, but leave any juices that remain.
  • Next, add the celery, carrots, onions, and garlic to the Instant Pot. Sauté them on high for 5 minutes, stirring frequently. You are just looking to soften the veggies, not brown them. 
  • Stir in the cider and tomato paste to deglaze the pot. Add in the potatoes, beef, beef broth, and all of the dried herbs. Stir again, and put the lid on the Instant Pot with the valve closed. 
  • Pressure cook beef vegetable soup for 20 minutes using the “meat/stew” setting under high pressure. Allow the pressure to release naturally for 20 minutes before carefully opening the lid vent.
  • Remove the lid and carefully remove the bay leaves. Stir in the frozen peas. They should cook quickly in the hot soup. 
  •  Ladle your soup into bowls and garnish with a little chopped parsley. Enjoy!