PCLinuxOS Recipe Corner:

Instant Pot Hamburger Soup

INGREDIENTS:

1/2 tablespoon olive oil
1/2 medium onion chopped
2 sticks celery chopped
1 pound extra lean (95% lean) ground beef
3 cloves garlic minced
2 heaping tablespoons tomato paste
1 (28 fluid ounce) can diced tomatoes with juices
4 cups beef broth
2 large Russet potatoes diced
1 dash Italian seasoning
Salt & pepper to taste

DIRECTIONS:

Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 4 minutes.

Stir in the beef and garlic. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired.

Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning.

Close the lid, make sure the valve is on "sealing", press the "manual" button and cook on high pressure for 8 minutes.

Once the countdown has finished, carefully do a quick pressure release.

Season with salt & pepper as needed and serve immediately.

OPTIONS:

Substitute 1/4 cup Pearl Barley for potatoes for a more high fiber hardy soup. Increase cooking time to 20 minutes.

Replaced diced potatoes with 1/2 cup macaroni (elbow) and add 1/2 cup additional beef broth and reduce cooking time to 4 minutes

Carbs: 30g           Calories: 253           Fiber: 3g           Sodium: 854mg

to help reduce sodium use low sodium beef broth in the recipe.