Dinner for 6

Instant Pot Vegetable Beef Soup

Name: Instant Pot Vegetable Beef Soup
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 2 cups sirloin steak; 1 tsp garlic clove; 1 cup red onions; 1 cup celery; 2 cups diced tomatoes; 4 cups beef broth; 2 bay leaves; 1 tsp italian seasoning; salt and black pepper (optional); 4 cups butternut squash; fresh thyme to garnish (optional)

Sirloin, squash, tomatoes, and vegetables simmer under pressure in seasoned beef broth for a hearty soup.

$2.02per serving $$

75 minstart to table

6servings

American Dairy-free Low-carb Budget Family Lunches Dinners Instant Pot Back to school Cold-weather comfort Winter

Ingredients

1 tbsp olive oil
2 cups sirloin steak
1 tsp garlic clove
1 cup red onions
1 cup celery
2 cups diced tomatoes
4 cups beef broth
2 bay leaves
1 tsp italian seasoning
salt and black pepper (optional)
4 cups butternut squash
fresh thyme to garnish (optional)

Steps

Cut the sirloin into bite-size pieces and season it with salt and black pepper.
Heat the olive oil in a six-quart Instant Pot on sauté mode and brown the beef for 8 minutes.
Add the garlic, red onions, celery, diced tomatoes, beef broth, bay leaves, and Italian seasoning.
Stir in the butternut squash, seal the lid, and cook on high pressure for 20 minutes.
Let the pressure release naturally for 15 minutes, then vent any remaining pressure.
Remove the bay leaves and check that the beef reaches 145 F and the squash is tender.

Main ingredient on sale this week? See what to make with beef steak (sirloin, flank, skirt) on sale.