_ Ingredients
1tablespoon vegetable oil
1/2pound boneless beef chuck roast or stew beef, cut into bite-sized
pieces
4cups Swanson® Beef Broth
2tablespoons tomato paste
1Yukon Gold potato (6 ounces), unpeeled, cut into cubes (about 1
cup)
2carrot, peeled and diced (about 1 cup)
2tablespoons chopped fresh parsley
1/2cup uncooked ditalini (small tube shaped) pasta
4ounces green beans, trimmed and cut into 1/2-inch pieces (about 1
cup)
1cup frozen peas, thawed
1tablespoon chopped fresh thyme leaves
_ How to Make It
Season the beef with salt and pepper. On a 6-quart Instant Pot®,
select the Saute setting. Heat the oil and add the beef and cook until
well browned, stirring occasionally. Add the tomato paste and cook
and stir for 2 minutes (cooking the tomato paste will enhance the
flavor). Press Cancel.
Add the broth, carrots, potato, green beans, ditalini and thyme. Lock
the lid and close the pressure release valve. Pressure cook on High
pressure, setting the timer to 8 minutes (timer will begin counting
down once pressure is reached- it takes about 10 minutes). When
done, press Cancel and use the quick release method to release the
pressure.
Stir in the peas. Season to taste and sprinkle with the parsley before
serving.
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