Instant Pot Vegetable Beef Soup

• 1 pound diced beef stew meat
• 1/2 tsp. garlic powder
• 1 small onion, diced
• 2 celery stalks, diced
• 1 C. diced carrots
• 4 1/2 C. beef broth made with Better than Bullion Beef Base
• 1/2 tsp. dried oregano
• salt and pepper to taste
• 10 oz. frozen corn
• 10 oz. frozen green beans
• 2 C. diced yukon golden potatoes
• 1 28 oz can diced tomatoes (fire roasted are great)
• 1 bay leaf

1. Spray your instant pot with a cooking spray, then sauté the stew meat with salt, pepper, and garlic powder for about 3-4 min. until browned.
2. Add the onions, celery, and carrots and sauté another 3-4 min. 
3. Turn the pot off and add the other ingredients.
4. Place the lid on and lock it into place, and set to manual high pressure for 8 min. Allow the pressure to release naturally for about 25 min.
5. Remove the bay leaf and serve!

This has been our go to soup lately! I love that it is loaded with veggies, is super quick, and is very filling and delicious.