Pressure Cooker Vegetable Beef Soup

• Meat

  • 2 lbs Stew beef

• Produce

  • 1/2 tsp Basil
  • 1 15.5 ounce can Garbanzo beans
  • 1/2 tsp Garlic powder
  • 1/4 tsp Oregano
  • 1/4 tsp Parsley
  • 1 14.5 ounce can Tomatoes

• Canned Goods

  • 1 32 ounce container Beef broth

• Pasta & Grains

  • 1 cup Orzo pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese, grated

• Frozen

  • 1 12 ounce bag Mixed vegetables, frozen

• Liquids

  • 1 cup Water

Found on aileencooks.com

Ingredients

• 1 tablespoon olive oil
• 2 pounds stew beef
• 32 ounce container beef broth
• 1 cup water
• 14.5 ounce can diced tomatoes
• 15.5 ounce can garbanzo beans, drained and rinsed
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon basil
• ¼ teaspoon parsley
• ¼ teaspoon oregano
• ¼ teaspoon black pepper
• 12 ounce bag frozen mixed vegetables
• 1 cup orzo pasta
• ½ cup grated Parmesan cheese

Directions

• Set your electric pressure cooker (I used an Instant Pot) to saute. Heat olive oil and add stew beef.
• Brown beef on each side.
• Mix in beef broth, water, tomatoes, garbanzo beans, and seasonings.
• Cover and lock lid.
• Set pressure cooker to manual or soup function for 30 minutes.
• Natural Pressure Release.
• Set electric pressure cooker back to saute and bring soup to a boil.
• Mix in frozen mixed vegetables and orzo pasta.
• Let boil 5 minutes and serve with Parmesan cheese.