Description
Tender potatoes, savory beef, herbs, and vegetables in a slurpable broth. Make it in the Instant Pot or slow cooker.
Ingredients
Scale
- 16 oz lean ground beef
- 1 cup diced onion
- 1 tsp black pepper
- 1 tsp kosher salt
- 6 cups beef broth
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- 1 tsp garlic powder
- 2 Tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 bay leaf
- 20 oz peeled, cubed Russet potatoes
- 2 cups frozen mixed veggies
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep the Instant Pot on and bring the broth to a boil.
- Once broth is boiling add in the rosemary, thyme, sage, garlic powder, tomato paste, Worcestershire sauce, bay leaf, potatoes and vegetables. Turn off sauté setting.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
- Stir. 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 and pepper. Transfer to the slow cooker.
- Stir in the broth, rosemary, thyme, sage, garlic powder, tomato paste, Worcestershire sauce, bay leaf, and potatoes.
- Cover and cook on low for 3 hours. Add in the vegetables and cook for another 20-30 minutes.
- Discard the bay leaf. Stir. Ladle into bowls and serve.
- Category: Beef, Soup
- Method: Instant Pot