Pressure-Cooker Beef, Lima Bean & Carrot Soup with Dill

Prep time: 15min
Total time: 555min
Serves: 4
1 cup
dried lima beans
250 mL
3
slices Sensations by Compliments Craft Beer Bacon, chopped
1 lb
stewing beef, patted dry with paper towels
500 g
3
small carrots, peeled and chopped (about 2 cups /500 mL)
1
celery stalk, chopped
1
onion, chopped
3
cloves garlic, chopped
1/2 tsp
dill seeds, crushed
2 mL
4 cups
reduced sodium beef broth
1 L
1 tbsp
chopped fresh dill (optional)
15 mL
Per serving: 1/4 of the recipe
calories
380
fat
9 g
saturated fat
3.5 g
carbs
37 g
sugar
5 g
protein
43 g
cholestrol
90 mg
fibre
11 g
sodium
800 mg

Directions

  1. Soak lima beans for at least 8 hr. and up to 24 hr.; drain and rinse.

  2. Preheat pressure cooker or instant pot on BROWNING or SAUTE function according to manufacturer’s instructions. Add bacon and cook 3 to 5 min. until crispy and fat has rendered. Remove bacon from pressure cooker using slotted spoon. Add beef and cook in batches, 3 to 5 min., or until browned. Remove beef; wipe pot clean with paper towel.

  3. Put beef back into pressure cooker, along with reserved bacon, beans, carrots, celery, onion, garlic and dill seeds. Stir in broth. Cover with lid and lock pressure cooker. Cook on HIGH setting 40 to 45 min. or until beef is tender. Release the pressure according to manufacturer’s instructions before removing lid. Sprinkle with fresh dill before serving, if desired.