Ingredients
- 1 tablespoon butter
- 1 onion
- 1 celery stalk
- 1 medium carrot
- 4 ounces sliced mushrooms
- 4 ounces sweet tomatoes, chopped
- 1/2 cup of red wine
- 1 medium potato
- 8 ounces leftover cooked beef roast, chopped
- 4 cups beef broth
- 3/4 cup vegetable cocktail, such as V8
- 1/4 teaspoon ground Rosemary
- 1/4 teaspoon dried thyme
- 2 Bay leaves
How to Make
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Step 1: In your instant pot, sauté the butter, onion, celery stalk, carrots and mushrooms for 5 minutes until softened and edges start to brown.
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Step 2: Add the chopped tomatoes and cook for another 2 minutes.
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Step 3: Add the wine and simmer until reduced by half.
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Step 4: Add the remaining ingredients and secure cover to instant pot, make sure the vent in is in seal position and press the soup/stew button.
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Step 5: Let the instant pot run its course and when done, turn the air valve in the venting position, allowing the steam to escape.
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Step 6: Once venting has run its course, remove the lid, stir and taste the soup and adjust seasoning if needed.
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Step 7: Enjoy!
We hope you enjoy this recipe!
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