Easy Beef & Vegetable Soup

See Notes for Instant Pot

2 lbs Beef stew meat

1 Medium onion - diced

1 or 2 Chipotle peppers in adobo sauce - chopped

2 29oz Cans VegAll - undrained

1 14.5oz Can diced tomatoes

2 tbsp Olive oil

1 tsp Minced garlic

48oz Beef Broth

½ tsp Dried oregano

½ tsp Dried sage

½ tsp Dried Basil

1 tsp Salt

¼ tsp Black pepper

In a dutch oven over med/high heat, heat olive oil.

Add onion, spices, herbs and chipotle pepper and cook until onions are soft.

Add beef and brown on all sides.

Add a splash of broth to deglaze the pot if needed.

Add VegAll, tomatoes and the rest of the broth.

Stir well & reduce heat to low/simmer.

Simmer for 1 hour or until meat is tender.

I think this could easily be done in the Instant Pot. I have not done it, yet, but this is how I would do it.

Soften the onions with spices, brown the meat add the other ingredients put on high pressure and set to about 10 minutes and 10 minutes NPR.

If you are using a 6 quart, you may have to cut the recipe in half.

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