Creating Instant Pot Vegetable Beef Soup is straightforward. Follow these steps for a delicious outcome:

1. Sauté the Beef: Set the Instant Pot to “Sauté” mode. Add olive oil and allow it to heat up. Add the beef cubes and brown on all sides, about 5-7 minutes.

2. Add Aromatics: Stir in the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

3. Combine Vegetables: Add the sliced carrots, chopped celery, diced bell pepper, and diced potatoes to the pot.

4. Incorporate Tomatoes and Broth: Pour in the can of diced tomatoes along with their juice. Add the beef broth, dried thyme, dried oregano, bay leaf, salt, and pepper.

5. Pressure Cook: Close the lid of the Instant Pot and set the valve to “Sealing.” Select “Pressure Cook” or “Manual” and set the timer for 25 minutes.

6. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Then, carefully switch the valve to “Venting” to release any remaining pressure.

7. Finish with Peas: Open the lid and stir in the frozen peas. Allow them to heat through for a couple of minutes.

8. Season to Taste: Taste the soup and adjust the seasoning with more salt and pepper, if needed.

9. Garnish and Serve: Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley before serving.