- 6
- 20 mins
- 50 mins
Ingredients
- 1 pound lean ground beef
- 1 tablespoon Better Than Bouillon (if you prefer not to use this, you can use low sodium beef broth)
- 14.5 ounce can diced tomatoes
- 2 carrots, scrubbed and diced
- 1 medium onion, diced
- 1 stalk celery, scrubbed and diced
- 1 cup green beans, cut (I used frozen)
- 1 cup frozen green peas
- 1 cup frozen corn (not pictured because I forgot to buy it!)
- 1 bay leaf
- water
- 1 cup diced potatoes (I used tiny Yukon gold potatoes that I quartered)
Preparation
Step 1
Brown the ground beef in the Instant Pot or a pan. If using the Better Than Bouillon, you can add it after the ground beef is cooked and stir to combine well.
Dump the ground beef into a 64-ounce round freezer safe container (the one that I used was a little smaller than this and it worked but the lid was about to pop off! The store did not have bigger ones the day I bought them).
Add the canned tomatoes (do not drain), carrots, onion, celery, green beans, peas, corn, and bay leaf. Add 2 cups of water (or beef broth, if not using Better Than Bouillon). Cover with the lid, add a label, and place into the freezer.
To cook the soup: run warm water around the outside of the bowl to loosen the frozen soup from the container. Place the soup in the Instant Pot.
Turn the sauté setting on and add a lid (I have an Instant Pot glass slow cooker lid but you could just use a regular pot lid as well). Heat the soup on sauté for 10-15 minutes, stirring occasionally, until most of the liquid has thawed. Add two more cups of water (or beef broth, if not using Better Than Bouillon) and the potatoes. Press the cancel/off button to turn off the sauté function.
Cover with the Instant Pot lid and set the vent to sealing. Select the manual or pressure button. Make sure the pressure is set to high and set the time to ten minutes. Once the cook time is complete, allow the Instant Pot to depressurize naturally for ten minutes. Manually release any remaining pressure. Add salt and pepper to taste and serve immediately.
To bypass the freezer step, simply add all of the ingredients to the cooked ground beef in the Instant Pot and follow the directions in step six.