Cooking Directions

• Season the beef with salt and pepper.  On a 6-quart Instant Pot®, select the Saute setting.  Heat the oil and add the beef and cook until well browned, stirring occasionally.  Add the tomato paste and cook and stir for 2 minutes (cooking the tomato paste will enhance the flavor).  Press Cancel.
• Add the broth, carrots, potato, green beans, ditalini and thyme.  Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Stir in the peas.  Season to taste and sprinkle with the parsley before serving.

Ingredients

• 0.5 pound boneless beef chuck roast or stew beef, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 2 tablespoons tomato paste
• 4 cups Swanson® Beef Broth
• 2 carrot, peeled and diced (about 1 cup)
• 1 Yukon Gold potato (6 ounces), unpeeled, cut into cubes (about 1 cup)
• 4 ounces green beans, trimmed and cut into 1/2-inch pieces (about 1 cup)
• 0.5 cup uncooked ditalini (small tube shaped) pasta
• 1 tablespoon chopped fresh thyme leaves
• 1 cup frozen peas, thawed
• 2 tablespoons chopped fresh parsley