Easy Instant Pot Hamburger Vegetable Soup Food

HAMBURGER SOUP

Steps:

• In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
• Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
• Serve with crusty bread!

INSTANT POT CONTEST WINNING HEARTY HAMBURGER SOUP

Steps:

• Turn Instant Pot to sauté setting. When display says hot add in the beef and break it up. Add in the onions and half of the kosher salt. Brown the ground beef for about 5 minutes. Drain off any excess grease.
• Pour the broth into the pot and scrape the bottom of the pot so that nothing is sticking.
• Add in the diced tomatoes, tomato paste, carrots, potatoes, celery, remaining salt, pepper, oregano and green beans.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
• Stir and ladle into bowls and serve. Salt and pepper to taste.
• Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions and half of the kosher salt. Brown the ground beef for about 5 minutes. Drain off any excess grease. Add the beef and onions into the slow cooker.
• Pour in the broth, diced tomatoes, tomato paste, carrots, potatoes, celery, remaining salt, pepper, oregano and green beans.
• Cover and cook on low for 4-6 hours.
• Stir and ladle into bowls and serve. Salt and pepper to taste.

INSTANT POT GROUND BEEF AND VEGETABLE STEW

Steps:

• Press SAUTE button. Once heated up, add in ground beef, onion, and celery. Cook until beef is no longer pink and onion is translucent. Season with salt and pepper as desired.
• Press CANCEL button so that it stops cooking the beef.
• Add in the potatoes and carrots sprinkle the onion soup mix on top.
• Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
• Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
• Press the MANUAL button and set timer for 8 minutes.
• When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
• Move the valve to VENTING and release remaining pressure.
• Remove the lid and mix in the cream of mushroom soup and frozen mixed vegetables. Let the stew sit for 3-5 minutes so that the vegetables can cook.
• Dish into bowls and serve!

HAMBURGER VEGETABLE SOUP RECIPE

Steps:

• In a large stock pot, brown hamburger and onion until beef is no longer pink. Drain grease.
• Add in bell peppers, celery, and garlic. Saute for 2-3 minutes or until peppers start to become tender.
• Add in frozen vegetables, beans, potatoes, beef stock, Worcestershire sauce, sugar, seasoned salt, pepper, Italian seasoning, red pepper flakes, and bay leaves.
• Bring to a boil, then lower heat and let simmer uncovered for 20 minutes.
• Remove bay leaves and serve.

HAMBURGER SOUP

Steps:

• In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
• Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
• Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread!

EASY INSTANT POT® HAMBURGER VEGETABLE SOUP

Steps:

• Combine frozen ground beef, 1 cup water, and 1 teaspoon beef base in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• While pressure is releasing, mix remaining 4 cups water with remaining 3 teaspoons beef base in a microwave-safe bowl. Microwave on high for 2 minutes; stir until well blended.
• Drain liquid from the Instant Pot®. Break up ground beef into smaller pieces. Add corn, green beans, diced tomatoes, and peas. Pour in water-beef base mixture and select Saute function. Cook until heated through, 5 to 10 minutes.

INSTANT POT HAMBURGER SOUP WITH BARLEY

Steps:

• Push instant pot SAUTE button. Heat oil and add chopped onions. Cook onions for 5 minutes, stiring. Add ground beef and cook for another 3-5 minutes until browned.
• Add the rest of ingredients and stir. Close and lock the lid. Pressure cook for 20 minutes. Quick release the pressure once cooked.