This beef and vegetable soup made in the Instant Pot was devoured by my two-year-old, including all the turnips and beef!
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless beef chuck roast, or to taste, cut into cubes
- 5 large carrots, chopped
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 6 cups water
- 3 large turnips, peeled and diced
- 1 pound fresh green beans, trimmed and sliced
- 2 tablespoons tomato paste
- 2 tablespoons salt, or more to taste
- 2 tablespoons garlic powder, or more to taste
- 1 tablespoon onion powder, or more to taste
- 1 tablespoon celery seed
- 2 bay leaves
- ground black pepper to taste
Instructions
- Heat olive oil in a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Cook beef cubes until brown on all sides, 5 to 10 minutes. Transfer to a plate. Cook carrots, onion, and celery until translucent, about 5 minutes. Return beef to the pot; add water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.
- Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to the manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup; add more salt, garlic, onion, and pepper, if needed.
- Sometimes we mix 1 tablespoon xanthan gum with some water to thicken it up.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 5 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 1905 mg |
| Sugars | 8 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was a great soup recipe as far as ease of prep, and I enjoyed the more stew-like thickness of it (which can be even more thickened if you use xanthan as writer suggests). Additions I made strictly for personal taste: 1 can of corn and 2 small cans of diced tomatoes, as well as using potatoes to substitute for the turnips since I had those on hand. The only disappointment was, even when following directions exactly, my carrots and celery came out as total mush. I will adjust the cooking time when I make it again so this won’t be an issue. All in all, you will enjoy this!
no changes and it came out sooo yummy
Just made it tonight…was loved by entire family including 2 year old and 1 year old! Made with potatoes instead of turnips, added beef broth instead of water and used a few splashes of Worcestershire sauce. Served with white rices. Only thing came out more like a soup than stew. But we all love soup so that was not a problem. Delicious and easy, will definitely make again soon.
Just made it tonight…was loved by entire family including 2 year old and 1 year old! Made with potatoes instead of turnips, added beef broth instead of water and used a few splashes of Worcestershire sauce. Served with white rices. Only thing came out more like a soup than stew. But we all love soup so that was not a problem. Delicious and easy, will definitely make again soon.
When I first saw this recipe I knew it would be a 1 Star recipe- or so I thought. I was wanting to turn up my nose because of the turnips. Imagine my surprise when I tried this recipe without changing ANYTHING (other than serving size) and I liked it! Who knew a grown adult could like turnips in a stew and not miss the potatoes!