Instant Pot Veggie and Beef Soup

 Serves 4

This warming vegetable beef soup makes the perfect meal on a chilly evening!

4 cups beef bone broth

1 pound beef rump roast cubed 

1 small white onion diced 

2 tablespoons tomato paste

1 teaspoon sea salt

½ teaspoon black pepper

1^½ pounds red potatoes diced 

3 medium carrots  diced 

1^½ cups frozen peas

¼ cup chopped  parsley

 Instant Pot Directions: 

1. Cut the beef roast into small cubes and add it to your Instant Pot along with the onion, broth, tomato paste, salt, and pepper. 
2. Attach the lid and set the valve to SEALING position. 
3. Set to cook on HIGH pressure for 15 minutes. When it is done, let the pressure come down naturally for 25 to 30 minutes. Then release any remaining pressure. 
4. Then add the carrots and potatoes. Attach the lid again and set the valve to SEALING. 
5. Set to cook on HIGH for 5 minutes. When the timer is done use the QUICK RELEASE to let out the pressure. 
6. Open the lid and stir in the frozen peas and chopped parsley. The peas will cook quickly in the hot soup. 
7. Taste and add more salt and pepper if necessary. Serve.