Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound beef stew meat
• 1 large onion , diced
• 0.33 pounds green beans , trimmed and cut into
• 2 stalks celery , diced
• 1 large carrot , diced
• 4 cloves garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 pinch ground black pepper , or to taste
• 6 cups chicken bone broth
• 1 , 28 ounce
• 1 , 14 ounce
• 1 , 15 ounce
• 1 cup gluten-free ditalini pasta
• 1 pinch kosher salt , or to taste
• 0.33 cups finely grated Parmesan cheese
• 2 tablespoons chopped fresh basil

Instructions

1. 1 Heat oil in a multi-functional pressure cooker (such as Instant Pot) on Sauté mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add green beans, celery, carrot, garlic, oregano, dried basil, and black pepper to the Pot; stir to combine.
2. 2 Add broth, diced tomatoes, and crushed tomatoes to the Pot; stir to combine. Select Soup setting; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode; cook according manufacturer's instructions until vegetables and pasta are tender, about 10 minutes. Season with salt. Top servings with Parmesan cheese and fresh basil.

Nutrition per serving