Easy Instant Pot® Hamburger Vegetable Soup
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Description
Quick and easy Instant Pot® recipe for a crisp fall day.
Ingredients
- 3 pounds frozen ground beef
- 5 cups water, divided
- 4 teaspoons beef base, or more to taste, divided
- 2 (15.25 ounce) cans whole kernel corn, drained
- 2 (14.5 ounce) cans green beans, drained
- 2 (14.5 ounce) cans diced tomatoes
- 1 (15 ounce) can peas
Directions
- 1. Combine frozen ground beef, 1 cup water, and 1 teaspoon beef base in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- 2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- 3. While pressure is releasing, mix remaining 4 cups water with remaining 3 teaspoons beef base in a microwave-safe bowl. Microwave on high for 2 minutes; stir until well blended.
- 4. Drain liquid from the Instant Pot®. Break up ground beef into smaller pieces. Add corn, green beans, diced tomatoes, and peas. Pour in water-beef base mixture and select Saute function. Cook until heated through, 5 to 10 minutes.
Nutrition Facts
serving: 12 servings
calories: 329.8 kcal
carbohydrates: 21.9 g
protein: 22.4 g
saturated fat: 6.6 g
cholesterol: 68.1 mg
sodium: 611.3 mg
fiber: 4.5 g
sugar: 5.5 g