Description
Lean ground beef is browned with onions and herbs, then pressure cooked or slow cooked with beef broth, tomato sauce, potatoes, carrots, and mushrooms for a hearty, satisfying soup.
Ingredients
Scale
- 16 oz lean ground beef
- 1 small onion, diced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp rubbed sage
- 1/2 tsp dried rosemary
- 1/2 tsp ground thyme
- 3 cups beef broth
- 2 Tbsp tomato paste
- 1 large potato (about 14-15 oz), peeled and cut into cubes
- 2 carrots, peeled and sliced
- 2 oz sliced mushrooms
- 1 (8 oz) can tomato sauce
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the ground beef and break it up. Add in the onion. Brown for 5 minutes, drain off excess grease. Stir in the salt, pepper, garlic powder, sage, rosemary and thyme.
- Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.
- Add in the tomato paste, potatoes, carrots, mushrooms and tomato sauce.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes on low pressure (or use the soup button for 3 minutes). When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the ground beef and break it up. Add in the onion. Brown for 5 minutes, drain off excess grease. Stir in the salt, pepper, garlic powder, sage, rosemary and thyme. Transfer to the slow cooker.
- Sir in the broth, tomato paste, potatoes, carrots, mushrooms and tomato sauce.
- Cover and cook on low for 4-6 hours.
- Stir. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker