Description
A hearty soup with ground beef, potatoes, carrots, mushrooms, bacon, cheddar cheese and a creamy broth for an easy Instant Pot or slow cooker dinner.
Ingredients
Scale
- 16 oz lean ground beef
- 2 Tbsp dry minced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 5 cups chicken broth
- 3 medium carrots, peeled and sliced
- 1 Tbsp Worcestershire sauce
- 2 Tbsp tomato paste
- 20 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 cup frozen corn
- 1 cup evaporated milk
- 1/2 cup bacon crumbles
- 1 cup shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, Italian seasoning and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in carrots, mushrooms, Worcestershire, tomato paste, potatoes and corn.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes or low pressure for 4 minutes if you don’t have a soup button. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the evaporated milk, bacon and cheddar.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, Italian seasoning and garlic powder. Transfer to the slow cooker.
- Stir in the broth, carrots, mushrooms, Worcestershire, tomato paste, potatoes and corn.
- Cover and cook on low for 4 hours.
- Stir in the evaporated milk, bacon and cheddar.
- Ladle into bowls and serve.
- Category: Beef, Soup
- Method: Instant Pot or Slow Cooker