Instant Pot Philly Cheesesteak Soup

  • 0 minutes
  • 9 ingredients
  • 3 steps

Ingredients

  • 1 Tablespoon olive oil or canola oil
  • 3 cloves garlic, finely minced
  • 1 cup white onion, diced
  • 3 cups bell peppers (mixture of green, red and orange or yellow), diced
  • 8 oz. mushrooms, sliced
  • 1 pound sirloin beef, cut into bite size pieces (season lightly with salt and pepper)
  • 1/2 teaspoon Italian seasoning
  • 1 32 oz. container Beef broth
  • Garnishes: croutons, shredded provolone cheese, fresh parsley

Instructions

  1. Using the saute function, add your oil and once the cooker is fully warmed up or ready to saute, add the garlic, mushrooms and peppers. Stir and cook for about 3-5 minutes until the vegetables are tender. (I like to chop the mushrooms while cooking.)
  2. After the vegetables are tender, add beef broth, Italian seasoning and beef. Secure the lid and cook for 12 minutes. (Now, it might take 10-15 minutes for your pressure cooker to pressurize.)
  3. Once you’ve cooked for 12 minutes, let it set for 10 minutes. This is called natural release. After 10 minutes, release the rest of the pressure by opening the vent in the lid. This would be called the quick release. Once the pressure has been released, remove lid, stir and serve with a layer of croutons, shredded provolone cheese and sprinkle with fresh parsley.
Print Now