Description
This comforting and hearty Instant Pot Ground Beef Vegetable Soup is the ultimate weeknight solution for busy families. By utilizing lean ground beef, a melody of frozen vegetables, and a savory tomato base, this one-pot miracle delivers deep, slow-simmered flavors in just over thirty minutes. It is a nutritious, kid-friendly meal that eliminates time-consuming prep while ensuring a soul-warming dinner that feels both fresh and classic.
Ingredients
2 pounds lean ground beef
1 medium onion, diced
3 cloves garlic, minced
4 cups beef stock
24 ounces frozen mixed vegetables
43.5 ounces canned 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 the Sauté function and brown the ground beef until cooked through.
Add the diced onion and garlic to the beef and cook for 2-3 minutes until fragrant and softened.
Stir in the tomato paste, beef stock, diced tomatoes, Italian seasoning, salt, and pepper.
Scrape the bottom of the pot to deglaze and ensure no browned bits remain.
Add the frozen mixed vegetables to the pot and stir gently.
Secure the lid, set the valve to sealing, and cook on High Pressure for 10 minutes.
Allow for a natural pressure release for 10 minutes, then perform a quick release of any remaining steam.
Stir the soup well before serving warm.
Notes
Feel free to add other leftover vegetables from your fridge to customize the soup. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg