Description
A hearty, nutritious, and time-saving meal made in the Instant Pot. This soup features lean ground beef, a robust blend of mixed vegetables, aromatic garlic and onion, and a savory tomato base. Perfectly suited for busy weeknights or meal prep, it recreates the soul-soothing comfort of a slow-cooked classic in just over 30 minutes, ensuring minimal cleanup and maximum flavor.
Ingredients
2 pounds lean ground beef
1 medium onion, finely diced
3 cloves garlic, minced
4 cups beef stock
2 bags (12 ounces each) frozen mixed vegetables
3 cans (14.5 ounces each) diced tomatoes with basil, oregano, and garlic
6 ounces tomato paste
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
Instructions
Set the Instant Pot to sauté function. Add ground beef and cook until deeply browned.
Drain any excess grease from the beef.
Add onions to the pot and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add tomato paste and stir to coat the beef, cooking for 2 minutes to caramelize slightly.
Pour in a small amount of beef stock to deglaze the bottom of the pot, ensuring no browned bits remain.
Add the diced tomatoes, remaining beef stock, Italian seasoning, salt, and pepper.
Stir in the frozen mixed vegetables.
Secure the lid, set to high pressure for 10 minutes.
Allow a natural pressure release for 5 minutes before carefully venting any remaining steam.
Stir well and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes beautifully for up to 3 months. Feel free to add extra vegetables like diced zucchini or green beans if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg