Vegetable beef soup

Taisiia Ryabtsev

2 lbs lean ground beef

1 large onion, diced

2 tsp garlic, minced

1 can (14.5 oz) stewed tomatoes, with liquid

3 cups beef broth

4 carrots, sliced into round disks

3 stalks of celery, sliced or diced

3 to 4 medium-large potatoes, cut into bite-sized chunks

3 Tbsp tomato paste

½ tsp salt

½ tsp pepper

2 tsp dried parsley flakes

½ tsp ground oregano

Turn Instant Pot on SAUTE; add ground beef, onion, and garlic and saute until beef is cooked through. Drain off as much of2 the oil as possible.

Add can of stewed tomatoes with liquid, breaking up the tomatoes into small pieces. Stir in beef broth, diced vegetables, tomato paste, and seasonings.

Place lid on the Instant Pot and close the vent (seal). Press the manual button and set the time for 4 minutes. Once the timer beeps, press cancel and turn the valve from seal to vent to release the pressure. Once all of the pressure has released and the silver valve has dropped, remove the lid.

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