Enjoy a cozy, comforting meal with this Instant Pot Hamburger Soup. Quick and easy, it's packed with vegetables and lean ground beef, making for a hearty dinner perfect for any night.
Turn the instant pot to saute mode. Add the ground beef, diced onion and garlic. Cook until brown, about 8-10 minutes. Press cancel. If you're using a fattier blend of ground beef, drain the fat after cooking.
Add the potatoes, carrots, beef broth, crushed tomatoes, salt, pepper, Italian seasoning and bay leaf to the instant pot. Put the lid on and set it to the sealed position. Cook on manual high pressure for 5 minutes. Once the cooking time has elapsed, allow the pressure to naturally release for 10 minutes before opening the steam valve to release the remaining pressure.
3 Cup Potatoes, 1 Cup Carrots, 32 ounces Gluten Free Beef Broth, 28 ounces Crushed Tomatoes, 1 teaspoon Italian Seasoning, 1 teaspoon Salt, ½ teaspoon Black Pepper, 1 Bay Leaf
Open the lid of the instant pot and add the frozen vegetables. Replace the lid and let the soup sit for 10 minutes to warm the vegetables.
3 Cup Frozen Vegetables
Serve immediately
Notes
STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 4 days.