Beef and Tomato Soup

Instant Pot Instructions

1. On sauté mode, add olive oil into the Instant Pot and brown your beef, adding some salt and pepper to the meat in this process. Do not overcrowd the pot. When done, use a bit of beef stock to deglaze the pot if needed.
2. Next, add in the rest of the ingredients, stir, put on the lid, set the valve to sealing, and set to manual for 35 minutes. It will take up to 30 minutes to come up to pressure.
3. Once done, either let it natural pressure release or quick release after 10-15 minutes.
4. Remove the bay leaf and serve.

Slow Cooker Instructions

1. Brown the beef with olive oil on the stovetop before adding the beef and the rest of the ingredients into the slow cooker.
2. Cook on low for 7-8 hours.
3. Remove the bay leaf and serve.

Stove Top Instructions

1. In a dutch oven, add the olive oil and brown the beef with some salt and pepper.
2. Next, add the rest of the ingredients, stir, bring to a boil, place the lid on top, and let the soup simmer for 2-3 hours or once the beef has tenderized to your liking.
3. Remove the bay leaf and serve.