I got my Instant Pot a few months ago when Instant Pots went on super sale on Amazon (I’m guessing you heard about the rush of Instant Pot sales like I did).
I had never used a pressure cooker before, but I was intrigued after seeing an infomercial while eating out at a restaurant with my friend in Colorado a couple of summers ago. It was one of those infomercials that made an electric pressure cooker look like a magic-worker. They’d throw something in the pot, cook for a few minutes, and pull out perfectly cooked meats and vegetables.
I had a hard time believing that what I saw on that infomercial was really possible. But when I saw an Instant Pot on super sale, I decided to give it a try. (PS – I’m linking to the Instant Pot I bought on Amazon, and I highly recommend that you keep an eye on it in case it goes on sale again before the holidays. Or just put it on your holiday wish list for someone to buy for you!).
Guess what? It really does work magic with food! After trying it for the first time, I was completely hooked, and I’ve been using my Instant Pot at least weekly (and often more than once a week) since then. I’m now making the best stews and roasts I’ve ever made, and any time I need to make dinner in 30 minutes, I turn to my Instant Pot for something quick and delicious.
And that’s where this soup comes in.
I had stocked up on ground beef and wanted to make something unique for dinner. I love making soups during the fall and winter, but SOUP is not the first thing I think of when I’m planning on using ground beef. I found a hamburger soup recipe from Pioneer Woman and modified the ingredients as well as the directions to make it Instant Pot-friendly. It was a hit with the whole family, and I was especially happy to have perfectly-cooked vegetables in less than 30 minutes.
Here’s how to make it:
- 2 lbs lean ground beef
- 1 large onion, diced
- 2 tsp garlic, minced
- 1 can (14.5 oz) stewed tomatoes, with liquid
- 3 cups beef broth
- 4 carrots, sliced into round disks
- 3 stalks of celery, sliced or diced
- 3-4 medium-large potatoes, cut into bite-sized chunks
- 3 Tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp dried parsley flakes
- 1/2 tsp ground oregano
- Turn Instant Pot on SAUTE; add ground beef, onion, and garlic and saute until beef is cooked through. Drain off as much of the oil as possible.
- Add can of stewed tomatoes with liquid, breaking up the tomatoes into small pieces. Stir in beef broth, diced vegetables, tomato paste, and seasonings.
- Place lid on the Instant Pot and close the vent (seal). Press the manual button and set the time for 4 minutes. Once the timer beeps, press cancel and turn the valve from seal to vent to release the pressure. Once all of the pressure has released and the silver valve has popped up, remove the lid.
- Enjoy your soup!
Do you have an Instant Pot? I’d love to hear about your favorite recipes to cook in the Instant Pot in the comments below!
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