Start by cutting the beef into smaller pieces, about 3/4 to 1 inch cubes. This will help them cook faster and become tender. Season the pieces generously with salt and pepper. Make sure to gather and prep all your ingredients, as this will make the cooking process smoother.
Next, add the olive oil to your Instant Pot and press the sauté button. Let it heat up for a minute. Once hot, carefully add the seasoned beef chunks. Brown them on all sides for about 5 minutes, which adds a wonderful depth of flavor. If your Instant Pot seems crowded, don’t hesitate to brown the meat in batches.
After browning, remove the beef from the pot and set it aside. Use a spoon to scoop out most of the excess fat, but leave about 1 to 2 tablespoons for flavor.
Now, add the chopped onion and celery to the pot. Sauté for about 4 to 5 minutes until the vegetables are softened and the onions become translucent. Stir in the minced garlic, ensuring to scrape any brown bits from the bottom of the pot for added flavor.
Return the browned beef to the pot. Add in the sliced carrots, diced potatoes, beef broth, and water. Then, pour in the Worcestershire sauce and sprinkle the Italian seasoning over the top. Stir everything well to combine.
Close the lid of the Instant Pot and make sure the valve is set to sealing. Cook on high pressure for 20 minutes. Keep in mind it will take about 10 minutes to come to pressure before the cooking starts.
Once the timer goes off, allow the pressure to release naturally for 15 minutes. After that, carefully turn the valve to release any remaining pressure.
Open the lid and stir in the frozen peas and/or corn. They will cook quickly, so just mix them in until warmed through. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve your hearty soup hot, and enjoy the burst of flavors and comforting warmth!
