In the cold months of the year we LOVE to eat soup in our house. It’s warm, it’s tasty and its SIMPLE! Last week I tried instant pot hamburger soup and it was delicious. I followed this recipe from Tasty Thin but made a few tweaks and forgot to buy a few ingredients (just telling the truth here)!
Ingredients that I used:
- 2 teaspoons avocado oil
- 1 lb lean ground beef
- 1 small onion, chopped
- 2 large carrots, peeled and sliced
- 2 large celery stalks, sliced
- 1 small potato diced
- 2 tablespoons tomato paste
- 1 14.5 oz. can diced tomatoes
- 3 cups low sodium beef broth
- 1/2 tablespoon minced garlic
- Shredded cheese
- Louisiana hot sauce (Alden added this for some spice since I don’t cook with any right now)
I forgot to buy green beans, I didn’t use salt because I don’t usually cook with it and I left out pepper because I can’t handle any sort of spice right now being pregnant.
First, chop your onion. Then, set your Instant Pot to saute and add the ground beef, chopped onion and avocado oil (you can use olive oil if you don’t have avocado oil) Let the meat and onion cook, stirring occasionally.
While the meat and onion cook, chop the rest of your vegetables.
Once the meat is fully cooked, add the remaining ingredients to the instant pot. Set on the soup mode and walk away!
I let the instant pot vent naturally but if you are in a rush you can always quick vent when the 25 minutes is up! (Comment below if you need help with this step)
I topped the soup with some shredded cheese because that is what Brooke wanted 😉 and Alden loaded his with Louisiana hot sauce! I forgot to get an “after” picture but trust me this recipe is worth a try! Let’s just say we didn’t have any leftovers.
