Easy Instant Pot Vegetable Beef Soup

therealfooddietitians.com

Leanne Brackenreed

1 ½ lb. beef stew meat

2 tablespoons avocado oil or olive oil

1 medium yellow onion, diced

1 lb. potatoes, cut into ½ -inch cubes, skin on (Red, Yukon Gold, or Russet will work)

3 medium carrots, peeled and sliced

2 ribs celery, sliced

4 cloves garlic, peeled and minced

1 (14-ounce) can diced tomatoes, with their liquid

4 cups beef broth

1 teaspoon dried thyme

1 teaspoon dried Italian seasoning

1 cup frozen green beans (may substitute fresh green beans cut and trimmed into 1-inch pieces)

1 cup frozen peas

Salt and pepper to taste

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