Instant Pot Ground Beef & Vegetable Soup
One of our favorite meals to make in the colder months is Nana’s Ground Beef & Vegetable Soup with a Grilled Cheese Sandwich. Absolutely SOUL warming from the inside out.
Soup is one of those things that really needs to cook for a long time to get the flavor just right. So being able to cook it in the pressure cooker, super fast AND being able to brown the meat in the same pot first, is absolutely wonderful! This soup was to die for good, as usual AND ready so much faster!!!
The first time I made it, I made our full recipe and I was DANGEROUSLY close to the max fill line: Ok, I was ON the max fill line. 😉
It worked with no problems but it scared me a little. So the second time, I halved the recipe and that’s what I will use from now on. The original just makes a TON. So the recipe below is our HALVED version that fits perfectly in the instant pot without going anywhere near that max fill line 😉
I hope you all enjoy this as much as we do!
- 1 lb ground beef
- 1 onions, chopped
- 2 cloves garlic, minced
- 14.5 oz can tomatoes with juice
- 3 cups tomato juice
- 2 potatoes, peeled and diced in bite size pieces
- 15 oz canned green beans or lima beans, drained
- 15 oz can corn drained
- 1 cube beef bouillon
- Lawry's seasoned salt or salt & pepper to taste
Turn instant pot to saute on high. Once hot, brown ground beef and onions, and spoon off excess grease. Add garlic and continue cooking for a minute, while stirring. Add the tomatoes, tomato juice, potatoes, beans, corn, and beef bouillon. Turn instant pot off then back on. Close the lid and set the valve to sealed. Press the stew button and leave the timer at 12 minutes. Once it is done cooking, let the pressure naturally release for 20 minutes. Add seasoned salt or salt and pepper to taste and serve! Enjoy!