- Prep Time: 20m
- Cook Time: 35m
- Total Time: 1h 30m
- Yield: Makes 18-20 cups (normally have 1-2 cups per serving - also great for freezing and for eating on all week
Ingredients
- 2 tablespoons olive oil
- 2 pounds stew beef
- 2 teaspoons complete seasoning (or your favorite all purpose seasoning)
- 1 can (8 oz) tomato sauce
- 1 can (23.2 oz) large can tomato soup
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 -2 teaspoons pepper (depending on how much you like pepper)
- 1 pinch salt
- 1 can (14.5 oz) french style green beans
- 2 cans (14.5 oz each) sliced carrots
- 1 can (15.25 oz) sweet corn
- 2 cans (15 oz each) cans diced potatoes
- 1 cup water
- 2 cups beef broth
Instructions
- Select the Saute Button on the Instant Pot and set it to normal.
- Add 2 tablespoons oil and beef (cook in two batches if needed)
- Season the beef with the complete seasoning.
- Stir and cook beef until browned on all sides; about 5 minutes per batch.
- Drain liquid off if necessary. Hit the Cancel Button.
- In a bowl, mix together the tomato soup, tomato sauce and seasonings.
- Pour all vegetables (drained) into Instant Pot
- Add in beef.
- Stir
- Add in tomato mixture.
- Pour in the beef broth and water. Stir until combined.
- Put the lid onto the Instant Pot and seal it, making sure the vent on top is in the correct position.
- Press the MEAT/STEW button and cook at high pressure for 35 minutes.
- When done cooking, let it natural release for 5 minutes and then use the quick release on top to depressurize the Instant Pot.
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