QUICK AND EASY OLD SCHOOL BEEF AND VEGETABLE SOUP(INSTANT POT)SUNDAY DINNER RECIPE IDEAS SEGMENT

Turn on the Instant Pot to 'saute' mode and allow it to heat up.

Add the beef chuck to the pot to sear it until browned.

Season the seared meat with salt and pepper.

Cut the seared beef into small, bite-sized pieces.

Layer the ingredients in the Instant Pot, starting with the Yukon potatoes at the bottom.

Add bell peppers and onion on top of the potatoes.

Add peas and carrots next.

Add a generous amount of corn.

Add the diced tomatoes to the pot.

Pour in the beef stock, ensuring there is enough liquid to create a soup consistency.

Seal the Instant Pot and set it to 'soup' mode for 80 minutes.

After cooking, allow for a slow release of steam for about 15-20 minutes before opening the pot.

Check the tenderness of the meat and the consistency of the soup.

Taste the soup and adjust seasoning with more salt and pepper if needed.

Equipment Needed

Spice Level: