Instant Pot Beef & Vegetable Soup

There was a little snafu with the photographs on my phone when our son was fixing another snafu with my computer. So this is the one and only photo I have of this delicious soup! It’s actually a photo of a photo because that’s the only way I could figure out how to get it from “out there” to here. ha

Instant Pot Beef & Vegetable Soup

12 ounce Top Sirloin Steak, sliced thinly

1 Medium Sweet Onion, sliced

3 Cloves of Garlic, diced

14 oz Bag of Brussels Sprouts, stems cut, outer layer peeled, then halved

8 ounces of Cremini Mushrooms, halved

3 Stalks of Celery, sliced on the diagonal

2 Large Carrots, sliced on the diagonal

1 Cup of Kale, ribs removed and chopped

1/2 Cup of Parsley, chopped

1 Medium Sweet Potato with Skin, cubed

1 Tablespoon of Fresh Rosemary, minced

1 Tablespoon of Fresh Thyme, minced

1 Tablespoon of Fresh Oregano, minced

64 ounces of Beef Broth

1 1/2 teaspoons of Apple Cider Vinegar

Sea Salt & Pepper To Taste

About 2 Tablespoons of Avocado Oil

Heat the Instant Pot to saute the steak. Add 1 Tablespoon of the avocado oil and quickly saute the beef until it begins to brown and remove to a plate. (I removed mine at rare-just barely medium rare.) Add the remaining Tablespoon of avocado oil, the onions, garlic, celery and carrot and saute until the onions are aldente. Add the meat and the remaining ingredients, stir to deglaze the bottom of the pan, and secure the lid.

On “Manual” set the Instant Pot for 5 minutes. (It will take approximately 30 minutes to come to temperature and THEN the 5 minute timer will begin.) When the timer sounds, release the steam and season with salt and pepper. Serve.