Prep Time::20 mins
Cook Time:: 1 hr
Additional Time::5 mins
Total Time:: 1 hr 25 mins
Servings::8
Ingredients
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2 tablespoons extra-virgin olive oil
1 pound beef stew meat
1 large onion, diced
⅓ pound green beans, trimmed and cut into 1/2-inch pieces
2 stalks celery, diced
1 large carrot, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch ground black pepper, or to taste
6 cups chicken bone broth
1 (28 ounce) can no-salt-added diced tomatoes
1 (14 ounce) can crushed tomatoes
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup gluten-free ditalini pasta
1 pinch kosher salt, or to taste
⅓ cup finely grated Parmesan cheese
2 tablespoons chopped fresh basil
Directions
Heat oil in a multi-functional pressure cooker (such as Instant Pot) on Sauté mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add green beans, celery, carrot, garlic, oregano, dried basil, and black pepper; stir to combine.
Add broth, diced tomatoes, and crushed tomatoes to the Pot; stir to combine. Select Soup setting; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode; cook according manufacturer's instructions until vegetables and pasta are tender, about 10 minutes. Season with salt. Ladle soup into bowls; top with Parmesan cheese and fresh basil.