Mrs. Katie’s Best Instant Pot Vegetable Soup
Fills 6-quart IP, may be altered to fill 8-quart
1-pound ground meat of choice (beef, venison, turkey, other ground meat) *
½ to 1 chopped onion
2 t. chopped garlic ** OR 1 t. garlic powder
1 t. Himalayan sea salt
1 t. black pepper
On sauté setting, while stirring and breaking up the meat, sauté the meat and onions until cooked through. Then, add the following to the Instant Pot liner…
4-5 peeled, cubed Yukon Gold potatoes
½ bag baby carrots, sliced, if desired
1 can cut green beans, drained
½ to 1 bag frozen organic whole kernel corn
½ to 1 bag frozen organic green peas OR baby lima beans OR both
1 T. Italian Herb Blend (find that herb blend recipe here)
15 oz. can diced organic tomatoes, with liquid
6 oz. can organic tomato paste
1-quart chicken or beef stock ***
Enough water to fill-line on IP liner (I like to use this to “rinse” out the tomato can or broth jar.)
Stir well. Be sure soup ingredients have not exceeded fill line.
Set the IP to HIGH pressure for 10 minutes.
Allow the pressure to decrease naturally for 5 minutes before releasing pressure valve.
Enjoy the BEST tender vegetable soup that tastes as if it simmered on the back of the woodstove for hours.
*I do not drain the rendered fat, therefore, I choose organic grass-fed beef.
**Time-saver when needing chopped garlic is to use the jarred product found in the produce grocery department.
***Homemade beef stock is best. When purchasing, I try to find products with no unnecessary ingredients like sugar, MSG or yeast extract (which is MSG).
Watch the video version of this recipe HERE)