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Mrs. Katie’s Best Instant Pot Vegetable Soup

Instant Pot Vegetable Soup

Fills 6 quart Instant Pot but may be altered to fill 8 quart.

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Course: Soup

Ingredients Method

Ingredients

1 lb ground meat of choice
½ – 1 onion chopped
2 tsp chopped garlic (or 1 tsp. garlic powder)
1 tsp Himalayan sea salt
1 tsp black pepper
4-5 Yukon Gold potatoes peeled and cubed
½ bag baby carrots sliced if desired
1 can cut green beans drained
½ – 1 bag frozen organic whole kernel corn
½ – 1 bag frozen organic green peas OR lima beans
1 tbsp Italian Herb Blend
15 oz can diced organic tomatoes with liquid
6 oz can organic tomato paste
1 quart chicken or beef stock
water enough to fill line on Instant Pot

Method

On saute setting, while stirring and breaking up the meat, saute the meat and onions until cooked through.
Add remaining ingredients.
Stir well. Be sure soup ingredients have not exceeded fill line.
Set Instant Pot to HIGH pressure for 10 minutes.
Allow the pressure to decrease naturally for 5 minutes before releasing the pressure valve.

Notes:

*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)

Printable Recipe HERE