1 pound Rainbow Carrots, peeled and sliced to match potatoes
3-4 Chipotle Peppers in Adobo, minced and smashed*
2 Tablespoons (30g) Tomato Paste*
1 teaspoon Garlic Powder
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 Tablespoon (15g) Soy Sauce
1 Tablespoon (15g) Worcestershire Sauce
2 Tablespoons (30g) Red Wine Vinegar
4 cups Low Sodium Chicken Broth
3-4 sprigs Thyme
2 Bay Leaves
1 cup (135g) Frozen Peas
Instructions
Turn on the Instant Pot's sauté function while you prepare the veggies and other ingredients. Once hot, add 1/2 tablespoon olive oil followed by the ground beef.
Fully brown one side before flipping and moving to one side of the pot. In the other side of the pot, add the remaining 1/2 tablespoon olive oil, onion, and celery. Stir everything together and cook for 4-6 minutes until the veggies have softened and the beef is fully cooked.
Add the smashed chipotle peppers, tomato paste, garlic powder, salt, and pepper. Cook until fragrant, about a minute.
Add the remaining ingredients, scraping any crispy bits off the bottom of the pot. Stir everything together, seal, and pressure cook with high pressure for 20 minutes.
Vent, remove the bay leaves and thyme stems, and add the frozen peas. Let everything hang out for about 5 minutes to bring the peas up to temperature. Salt and pepper to taste. Enjoy!
Notes
*For a spicy vegetable soup, use a full 3.7 oz can of chipotle peppers in adobo and omit tomato paste. For a milder soup, omit the chipotle peppers and use 1/4 cup tomato paste.
