The temps here in Texas have been below freezing the past week. Something we aren’t used to! We’ve had the fire place roaring for the past week and have had soup pretty much every other day.
Along with almost everyone else, one of our goals in 2018 is to shed a few pounds and clean up our diet. Less sugar and carbs (help me!). More lean meats and veggies. This soup is Whole 30 friendly if that is a diet you’re on currently.
If you received an Instant Pot for Christmas I want to encourage you to get it out of the box! I can promise you it’s not as scary as it seems. You can head over here to read my Beginner’s Tutorial on how to use it.
INSTANT POT HAMBURGER SOUP//
1 pound lean ground beef
1/2 red onion, diced
2 tablespoons minced garlic
2 tablespoons olive oil
6 carrots, peeled and diced
6 celery stalks, diced
6 potatoes (I used red), peeled and diced
2 32 oz. boxes of beef broth
1 14.5 oz can diced tomatoes
4 Tablespoons tomato paste
2 Tablespoons Herbs de Provence (you could also substitute 1 Tbsp. Oregeno and 1 Tbsp. Basil if you prefer)
1 Tablespoon salt
1 teaspoon pepper
Push the Saute button on your Instant Pot.
Add in your beef, onion, garlic and olive oil.
Saute until your meat is browned.
Add in the rest of your ingredients and stir.
Lock the lid (you’ll hear it beep) and press the Soup button.
And that’s it! You can either do the manual OR the natural release.
Tonight we were ready to eat so I did the manual release and the soup was perfect!
Let me know if you have any questions!