Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
8
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 265 | Calories |
| 15g | Fat |
| 18g | Carbs |
| 16g | Protein |
