Speedy Instant Pot Vegetable Beef Soup

In the Instant Pot, set to the saute setting, add a bit of olive oil; when the oil is hot, add the ground beef, browning it until the beef is fully cooked and no pink remains; remove the ground beef to a plate; reserve.
1 tablespoon olive oil, 1 pound lean ground beef
Set the Instant Pot to the saute setting again and add the Italian seasoning, onion, carrots, celery, garlic, and bay leaves to the drippings in the pot; saute for a minute or so.
2 teaspoons dried Italian Seasoning, 1 medium yellow onion, diced, 4 medium carrots, peeled and sliced, 4 medium ribs celery, chopped, 3-4 cloves garlic, crushed, 2 bay leaves
Add the chicken broth to the pot, along with the diced tomatoes and juice, potatoes, green beans, and reserved ground beef. Continuing to use the saute setting, bring the soup to a boil.
8 cups chicken or vegetable broth, 4 cups diced tomatoes, with juice, 4 large Yukon Gold potatoes, cut into small bite-size pieces, no need to peel, 2 cups frozen green beans
Once your soup is boiling, lock the Instant Pot lid securely into place, then choose the manual setting on High Pressure for 5 minutes, bringing the Instant Pot to full pressure.
When the timer sounds at the end of the cooking time, perform a quick release to remove all pressure from the Instant Pot, then carefully remove the lid.
Stir in the corn, peas, and parsley; season the soup to taste with salt and pepper. Serve at once with thick slices of crusty bread.
1 cup frozen corn, thawed, 1 cup frozen peas, thawed, 2 tablespoons chopped Italian parsley, kosher salt and freshly ground black pepper, to taste

Speedy Instant Pot Vegetable Beef Soup

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