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INSTANT POT LEFTOVER VEGETABLE BEEF SOUP Recipe

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This recipe for INSTANT POT LEFTOVER VEGETABLE BEEF SOUP is from Don and Dar Josephs' Favorite Recipes (and a few more), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
10-12 oz Prime Rib or Pot Roast, pre-cooked and chopped into small pieces
1 sm Onion, diced
1 cup Celery, chopped
1 cup Mushrooms, sliced, fresh or canned
1 Tbsp EVOO
1 Tbsp Butter
3-4 cups Beef Broth
1-2 cups V8
1 cup Carrots, cubed, or canned
1 cup Yukon Potatoes, cubed, or 6 oz canned
4 oz Green Beans, cut into 1/2" pieces, or 1 cup canned
1 cup Peas, Frozen or canned
4 Tbsp Tomato Paste or Sauce
1 Tbsp Thyme Leaves, chopped
1-2 Bay Leaves
1 tsp Basil
1 tsp Garlic Power


Directions:
Directions:
Preheat Instant Pot and set to Sauté'. Insert EVOO and butter. When hot add onion and cook until softened. Add celery and cook until soft, then add mushrooms and cook for another few minutes. Press Cancel and add remaining ingredients using minimum amounts of liquids.

Set Instant Pot to Slow Cook High for 2 hr, less if using canned vegetables. Taste a few times and season as needed add more liquid to achieve desired consistency.

 

 

 

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