Instructions
Set the Instant Pot to “Sauté” and add the oil. Add the beef, season with a pinch of salt and freshly ground black pepper and cook for 3-4 minutes until browned.
Add the onion, carrot, celery, parsnip and garlic and cook for another 2-3 minutes until slightly softened.
Stir in the Italian seasoning, bay leaves, diced tomatoes, potatoes, green beans, zucchini and beef stock.
Place the lid on the Instant Pot and turn the valve to “Seal.” Set it to “High Pressure” for 15 minutes.
When the time is up, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to “Venting” to release the rest of the pressure.
Stir in the fresh parsley, adjust the seasoning and serve with your favorite crusty bread.
Easy Fresh Strawberry Pie
NO BAKE PEANUT BUTTER ECLAIR CAKE
Savory Tiramisu with pink shrimp: elegance on the table
Marshmallow Chocolate Poke Cake: A Decadent Delight for Chocolate Lovers
Life just got better with this 3-ingredient sensation
That food was incredible! We cleaned our plates completely.
Easiest No-Bake Cherry Cheesecake
Luscious Pineapple Cream Cheese Recipe
Gisele Bündchen Finds Love Again After Divorce from Tom Brady