Paula’s Quick Cooker Vegetable Beef Soup

This recipe uses a Pampered Chef pressure cooker or an Instant Pot.

Ingredients

• 1.5 lbs. Windmill Acres Farm chuck roast (cut in 1/2 inch pieces)*

• 2-3 tablespoon olive oil

• 1 tablespoon tomato paste

• 1 teaspoon Italian seasoning

• 1 teaspoon herbs de Provence

• 2-4 garlic cloves pressed (minced)

• 1/2 cup dry red wine

• 4-5 cups broth (beef, veggie or mushroom)

• 2 cups potatoes cut into 3/4 inch pieces 1 can diced tomatoes

• 1-1.5 cups frozen peas, lima beans, corn and carrots

• salt, pepper and flour for seasoning

Instructions

• Dust chunks of meat with salt, pepper, and flour

• Turn to sear button on your multi pot.

Heat 1 tbsp of oil 1-2 minutes. Brown the meat • scraping the bottom of the pot to release the brown bits of deliciousness. deglaze the pan with the red wine. Stir in tomato paste, seasonings and garlic and cook for additional 30-60 seconds. Layer in the beef, potatoes, carrots, peas, tomatoes, lima beans and corn. Be sure to not to exceed the max fill line with your ingredients. Cover with the broth. I could fit 5 cups of stock and was still below my veggies and meat which was fine. You do not have to cover them. They will create additional liquid.

• Lock the multi pot lid, adjust to the SOUP setting and press start.

• Allow pressure to naturally release for about 10 minutes and then manually release remaining pressure. Enjoy Paula Nestlerode