Instant Pot Hamburger Soup Recipes
INSTANT POT® HAMBURGER SOUP
Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well.
Provided by Angela Giannetti Snyder
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
- Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 17.8 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 3.4 g, Protein 18.7 g, SaturatedFat 4.3 g, Sodium 950.4 mg, Sugar 7.7 g
EASY INSTANT POT® HAMBURGER VEGETABLE SOUP
Quick and easy Instant Pot® recipe for a crisp fall day.
Provided by Christopher West
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Combine frozen ground beef, 1 cup water, and 1 teaspoon beef base in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- While pressure is releasing, mix remaining 4 cups water with remaining 3 teaspoons beef base in a microwave-safe bowl. Microwave on high for 2 minutes; stir until well blended.
- Drain liquid from the Instant Pot®. Break up ground beef into smaller pieces. Add corn, green beans, diced tomatoes, and peas. Pour in water-beef base mixture and select Saute function. Cook until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 21.9 g, Cholesterol 68.1 mg, Fat 17.2 g, Fiber 4.5 g, Protein 22.4 g, SaturatedFat 6.6 g, Sodium 611.3 mg, Sugar 5.5 g
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- Turn on the sauté option of your Instant Pot. Heat 2 tablespoons olive oil and add 1 finely chopped onion and 2 cloves minced garlic. Stir for about 1-2 minutes, until translucent. Add 1 pound ground beef and cook until browned, stirring from time to time.
- Stir in 1-2 sticks chopped celery, 4 large chopped carrots, 4 medium chopped potatoes, 1 tablespoon tomato paste, and 1 14.5 ounce can diced tomatoes.
- Add 4 cups beef broth, 1 tablespoon Worcestershire sauce, 2 bay leaves, and salt, pepper, and Italian seasoning (if using) to taste.Stir in canned vegetables.
- Close the lid and make sure the valve is in the Sealing position. Turn to Manual on high pressure and set the time to 8 minutes.When 8 minutes is up, let the pressure release naturally. If you are in a rush, wait 10 minutes, then carefully release it manually.Carefully open the lid. Stir, serve, and enjoy!
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- Turn on the Instant Pot’s saute feature and add ground beef to the pot. Saute for 1 minute and then add onion. Cook for an additional 2 minutes using a spatula to break up the ground beef.
- Turn pressure valve to seal, and turn to manual >> high pressure and set the timer to 3 minutes.* It will take around 20 minutes for the Instant Pot to build up pressure to start counting down from 3 minutes.
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