Description
Instant Pot or slow cooker soup made with seasoned ground beef, tender potatoes, carrots and finished with cream and cheddar.
Ingredients
Scale
- 16 oz lean ground beef
- 1/2 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried parsley
- 4 cups chicken broth or beef broth
- 24 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 3 medium carrots, peeled and sliced
- 1 rib celery, sliced or diced
- 1/2 cup heavy cream
- 4 oz 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 onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, paprika, thyme and parsley.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Let pot heat up the broth while you prepare the other ingredients.
- Add in the potatoes, carrots and celery.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes (if you don’t have a soup button pressure cook for 3 minutes on low pressure). When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir a cup of the hot soup in with the cream to temper it. Then stir the cream and cheddar into the pot.
- 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, garlic powder, paprika, thyme and parsley. Transfer to the slow cooker.
- Stir in the broth, potatoes, carrots and celery.
- Cover and cook on low for 3-4 hours.
- Stir a cup of the hot soup in with the cream to temper it. Then stir the cream and cheddar into the slow cooker.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker