Instant Pot Hamburger Soup

Shortly after the temperatures start to drop and there’s a chill in the air, I want to make every type of soup I can. This is the first recipe of 2020 … I have at least 4 other recipes on the dock to make.

Using the Instant Pot, this soup was ready in a short amount of time – it’s perfect for a busy weeknight dinner. I enjoyed the delicious broth – it’s a slight tomato base with beef stock. I used frozen vegetables, but you easily use any fresh veggies you have on hand. The recipe made enough for us to have another dinner one night, plus I frozen a quart for lunches later this fall.

1 lb ground beef

1 medium onion, chopped

4 garlic cloves, minded

2 Yukon gold potatoes, cubed

3 bay leaves

3 Tbsp dried Italian seasoning

2 tsp dried ground oregano

15 oz can diced tomatoes

15 oz can tomato sauce

6-8 cups beef broth

2 cups frozen vegetables

2 cups elbow macaroni

In a sauce pan, brown the ground beef. When almost cooked, add in the chopped onion and cooked through. Drain any grease and then transfer to the bowl of the Instant Pot. You could also saute the ground beef in the Instant Pot. I prefer to do it separately so I can drain any grease easier.

Add in the remaining ingredients to the Instant Pot and stir. Close the lid and turn the value to “sealing”. Press the manual button and then high pressure. Set the time to 3 minutes. When the timer beeps, quickly release the pressure. Remove the lid and serve.

Source: Fit Foodie Finds

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