Instant Pot Vegetable Beef Soup by Eric Kim

food52.com

Picholine

1 tablespoon olive oil

1 pound ground beef

1 red onion, diced

4 garlic cloves, grated

2 tablespoons tomato paste

1 tablespoon soy sauce

1 teaspoon dried oregano

½ teaspoon celery seed

2 dried or fresh bay leaves

1 large carrot, peeled and cut into thick coins

1 (14.5-ounce) can beef stock

1 (14.5-ounce) can diced tomatoes

1 cup frozen peas

1 cup frozen green beans

1 tablespoon red wine vinegar

Kosher salt and freshly ground black pepper, to taste

Finely chopped fresh parsley, for garnish

Parmesan cheese and crusty bread, for serving (optional)

Directions at food52.com

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