4cupsfresh or frozen veggies, cut into 1 ½ inch chunks - options include: carrots, celeriac (celery root), sweet potato, squash, turnip, parsnip, radish, white potato - see notes below
1tablespooncoconut aminos, gluten-free tamari or soy sauce
1tablespoonfish sauce, optional
1tablespoonWorcestershire sauce, be sure this is gluten-free, leave out for AIP*
Instructions
Set the Instant Pot on the saute setting, once hot brown the ground beef in a tablespoon of oil or ghee. About 3-5 minutes.
While the meat is browning, in a medium bowl mix together the broth, wine, tomato paste, balsamic vinegar, coconut aminos, fish sauce and Worcestershire sauce, if using. Set aside.
Add the onions and celery. Sauté a few minutes, then add the garlic and mushrooms. Continue to sauté for about 3 minutes, until everything is slightly browned and softened.
If using the flour, evenly sprinkle the 2 tablespoons over the meat. Add any other veggies you are including and the stock mixture.
Add the bay leaves and dried thyme. Season with a little sea salt and black pepper.
Give everything a good stir.
Place the lid on the Instant Pot and make sure it is locked and the steam valve is closed. Cook on high pressure for 5 minutes.
Once cooking is completed, your Instant Pot will automatically switch over to warm – leave it as is to release the pressure slowly, or if you'd like or quick release the pressure.
Once the pressure has released, remove the lid. To thicken the stew a bit, set the Instant Pot to "Sauté" again, medium, to bring the stew to a simmer to allow it to reduce down slightly and it will thicken. Cook as long as you'd like to get your desired consistency for your soup. 5-10 minutes should be more than enough.
Add the frozen peas or frozen green beans right near the end of simmering.
The soup will also thicken up a bit as it cools down slightly.
Though the instant pot cook time for this recipe is 5 minutes, it does take the Instant Pot approximately 20-25 minutes to build pressure. So be sure to plan accordingly!
Notes
You can use 3 to 4 cups of broth, depending if you want it as a more brothy soup or more of a thick stew.