Trim the beef chuck of fat and silverskin (tough sinewy membrane) and cut into 1/2 - 3/4 inch cubes. Peel and cut vegetables. Gather remaining ingredients.
Turn on the saute function of your electric pressure cooker and brown the beef in batches. Add all the beef back to the pot and turn off the saute function. (Alternately, brown the beef in a pan on the stove in batches. Add the meat to the pressure cooker pot. Use a little beef broth to scrape up the browned bits in the pan and add this to the pot.)
Add the rest of the ingredients to the pot (except those added after cooking) and stir together. Secure the lid to the pressure cooker and press the "Soup" button. Let the pressure cooker do its thing.
When cooking is finished, carefully release the pressure manually. When all of the pressure is released, remove the lid. Stir in the thyme and marjoram. Adjust seasoning with salt and pepper to taste. Stir in the butter and serve.
Makes 10 cups. Serves 6 with 1 1/2 cups per serving, at 7.5 net carbs each serving.
Hearty Vegetable Beef Soup - Instant Pot (Low Carb)
Amount Per Serving
Calories 321Calories from Fat 134
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.