Hamburger Soup with Mixed Vegetables

Serves 6 in about 45 minutes. A pressure cooker recipe built around ground beef and tomato paste.

Ingredients

• 1 lb lean ground beef
• 1 onion, diced
• 3 lrg carrots, chopped in large pieces
• 4 med potatoes, cut large
• 3 cups beef broth
• 1 packet onion soup mix
• 1 bay leaf
• 1 ½ teaspoons italian seasoning
• 2 teaspoons garlic powder (or 3 cloves garlic, minced)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon worcestershire sauce
• 1 14-ounce can diced tomatoes (with juice)
• 1 6-ounce can tomato paste
• 3 cups frozen mixed vegetables (with corn, green beans, etc.)

Method

1. Turn the pot on to the Sauté setting. Tip in the ground beef and the onions. Cook, while stirring now and then, until the meat is cooked. Don't break up the meat completely, as some bigger chunks are nice in the soup.
2. Tip in the chopped carrots and potatoes, beef broth, onion soup mix, bay leaf, Italian seasoning, garlic powder, salt, pepper, and Worcestershire sauce. Stir.
3. Dump the can of diced tomatoes and tomato paste on top but do not stir.
4. Close the lid and set the steam release knob to the Sealing position.
5. Cancel the Sauté setting. Press the Pressure Cook/Manual button or dial and then the +/- button or dial to select 7 minutes. High pressure. It will take several minutes to come to pressure.
6. When the cooking cycle is finished, let the pot sit undisturbed for 15 minutes (15 instant natural release). Then carefully, in short bursts at first, release the remaining steam manually, by turning the steam release knob to the Venting position.
7. Mix the soup well to incorporate the tomato paste.
8. Then stir in the frozen vegetables and let sit for a few minutes before serving. The veggies will cook in the heat of the hot soup.
9. Plate hot with some nice crusty bread!

More instant pot ideas are in the instant pot collection.