Vegetable Beef Soup

Modified from website

2 lbs chuck roasted, diced into 1 inch cubes

3 tbsp oil

2 tsp salt

1/2 tsp pepper (I probably used more of this and less of the salt)

1 small onion, diced

1 stalk celery, diced

2 cloves garlic, minced

1 lb carrots, diced

1 large potato, diced

2 quarts beef broth

1 tbsp Worcestershire sauce

1 bay leaf

1 tsp dried thyme

1/2 pkg of frozen peas

Turn on instant pot to sear and put in oil.  Let it heat up.  Then add in meat and brown.  Then add in onions and saute for a few more minutes.  (I added the celery here as mine was frozen from summer.)  Then add in garlic for another couple of minutes. Hit cancel.  

Add in everything else but the peas, making sure to scrap the bottom well as you dump in the broth.  

Seal lid and sit to beef (high) for 35 minutes. Let naturally release for a bit and then release the rest (they said 10, I did like 5).  

Add in frozen peas and give a few minutes to warm up.  

Serves 8.