So, my goal this year is to convert some of my Slow Cooker recipes for use in the Instant Pot. This one is loosely based off some of the Beef and Vegetable Soups listed in the Fix-it and Forget-It Cookbook Feasting with your Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good.
I used those recipies as a starting point and then used what we had in the house.
- Approximately 1 pound of beef cut into small pieces
- 2 pounds of fresh vegetables which included
- 2 potatoes roughly chopped
- 3 large carrots roughly chopped
- cut up celery ribs
- cut up fresh green beans
- flour (any, but in my case gluten-free)
- garlic powder to taste
- onion powder to taste
- salt to taste
- pepper to taste
- 1/4 medium onion chopped
- 28 oz can of diced tomatoes
- 32 oz beef stock (I use the kind in a box)
- olive oil
- Mix the flour, garlic powder, onion powder, salt and pepper in a plastic bag or in the bottom of a pie tin. Dredge the beef pieces through the flour mixture.
- Plug in your Instant Pot and turn on to Saute
- Pour a small amount of olive oil into the Instant Pot.
- Put the beef pieces in the Instant Pot and brown. Remove the beef pieces after they are all partly browned.
- Add the beef broth, diced tomatoes, vegetables, chopped onion and beef pieces to the Instant Pot while it is still on the Saute setting.
- Stir all the ingredients together.
- Add stock until it is below the Max Line.
- Keep using the Saute feature until the liquid starts to get hot.
- Turn off the Instant Pot and then set it to High Pressure for about 10 minutes.
- After it is done, turn off the Instant Pot and do a Quick Release of the pressure.
- Check that the liquid level still covers all of the ingredients. Add more liquid, if needed.
- Use the Slow Cook feature and set to ‘More’ (high temperature setting) and for over 4 hours.
After about 5 hours we were hungry. The potatoes and carrots were soft and it smelled amazing.
My family really liked how the soup turned out.
What have you made in the Instant Pot lately?
Later – Heather