Ingredients

The following ingredients have 6 Servings
  • 1 pound Beef Stew Meat ((cubed))
  • 2 cups low-sodium beef broth
  • 16 Ouces Frozen Mixed Vegetables
  • 8 ounces mushrooms ((canned or fresh/sliced))
  • 1 14.5 Ounce Can Diced Tomatoes
  • 2 Large Bay Leaves
  • 1 teaspoon sea salt ((or to taste))
  • 1/2 teaspoon ground black pepper ((or to taste))
  • 1/2 teaspoon dried thyme ((or to taste))

Instruction

  • First, add all the ingredients to your instant pot. Try layering the beef, beef broth, frozen vegetables, mushroom, tomatoes, bay leaves, and seasonings to prevent a burn notice.
  • Next, make sure the broth reaches the bottom of the pot, and close the lid. Turn the valve to “Sealing.”
  • After that, turn on the Instant Pot using the manual pressure/pressure cook button and set to high pressure. Cook for 20 minutes then allow a 10 minute natural release. Open the valve to release any remaining pressure.
  • Last, remove the lid and stir the soup to combine ingredients. Discard the bay leaves prior to serving.