Steak and Potato Soup

This recipe as written is made in a Dutch oven.  I may try putting it in the InstantPot and see how it comes out.  Stay tuned.

1 tbsp. vegetable oil
1 lb. New York strip steak, sliced into bite sized pieces
Salt and black pepper to taste
1/2 C. diced onion
8oz. cremini mushrooms, sliced
1 clove garlic, minced
1/4 tsp. dried thyme
1 carton beef broth
1 can diced tomatoes
2 medium gold potatoes, diced
4oz. green beans, cut into half inch pieces
2 tbsp. parsley

Heat oil in a 4 or 5 quart Dutch oven over high heat.  Add steak; season with salt and pepper, and cook about 8 minutes or until well browned all over.

Add onion and cook over medium high heat, stirring occasionally, about 4 minutes or until soft.

Stir in broth, tomatoes, potatoes and green beans.  Cover and bring to a boil over high heat.  Uncover; reduce heat to medium low, and simmer 10 to 15 minutes until vegetables are tender.  Season with salt and pepper.  Garnish with parsley.