How to Make Shredded Beef Brisket Tacos Instant Pot

Instant Pot&Reg; Beef And Vegetable Soup

Press the sauté button on the instant pot and add the cooking oil.

Recipe Summary Instant Pot&Reg; Beef And Vegetable Soup

My two-year-old ate her whole bowl - all the turnips and beef!

Ingredients | Shredded Beef Brisket Tacos Instant Pot

1 tablespoon olive oil

2 pounds boneless beef chuck roast, cut into cubes, or to taste

5 large carrots, chopped

1 large yellow onion, chopped

2 stalks celery, chopped

6 cups water

3 large turnips, peeled and diced

1 pound fresh green beans, trimmed and sliced

2 tablespoons tomato paste

2 tablespoons salt, or more to taste

2 tablespoons garlic powder, or more to taste

1 tablespoon onion powder, or more to taste

1 tablespoon celery seed

2 bay leaves

ground black pepper to taste

Directions

Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook beef cubes until brown on all sides, 5 to 10 minutes. Transfer to a plate. Cook carrots, onion, and celery until translucent, about 5 minutes. Return beef to the pot; add water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup; add more salt, garlic, onion, and pepper, if needed.

Sometimes we mix 1 tablespoon xanthan gum with some water to thicken it up.

Info | Shredded Beef Brisket Tacos Instant Pot

prep: 30 mins cook: 50 mins additional: 10 mins total: 1 hr 30 mins Servings: 8 Yield: 8 servings

TAG : Instant Pot&Reg; Beef And Vegetable Soup

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