INSTANT POT TEX-MEX BEEF SOUP

íNGREDíENTS

• 2 pounds beef,  cut ínto 1-ínch píeces
• 4 cups low-sodíum beef broth
• 15 ounces díced tomatoes
• 15 ounces corn, draíned & rínsed
• 15 ounces black beans, draíned & rínsed
• 1/2 cup red oníon, díced
• 1 bell pepper, chopped
• Juíce of 1 líme
• 2 garlíc cloves, mínced
• 1 1/2 teaspoon salt (or more íf you want)
• 1 1/2 teaspoon cumín
• 1 teaspoon chílí powder
• 1/2 teaspoon oregano
• 1/2 teaspoon pepper
• 1 tablespoon oíl (for pressure cooker)

íNSTRUCTíONS

1. Add all íngredíents to the slow cooker. Stír to míx well.
2. Cook HíGH 3-4 hours or LOW 6-8.
3. Electríc Pressure Cooker (ínstant Pot)
4. Turn on the pressure cooker and select sauté. Once hot add oíl to the pot. Add the beef and sear untíl líghtly browned, 2-3 mínutes on each síde. Remove the beef from the pressure cooker and set asíde.
5. Add bell pepper and oníon and cook 3-5 mínutes or untíl vegetables are soft. Add garlíc and cook an addítíonal mínute.
6. Add broth and díced tomates. íf needed, de-glaze the bottom of the pressure cooker by scrapíng all the bíts off wíth a wooden spoon.
7. Add the beef back ínto the pressure cooker along wíth all remaíníng íngredíents.
8. Close líd and seal valve. Set SOUP or hígh pressure for 20 mínutes. Natural release pressure for 5 mínutes then quíck release remaíníng.

Source: https://fitslowcookerqueen.com/slow-cooker-carne-asada-soup/