Hamburger Soup
15-30 min, 6-8 servings, a few fresh basil leaves, a few small potatoes, bay leaf, cabbage, carrots, contributed, cook 12 min, diced tomatoes, easy, ground beef, Holy Mess, modern, of brown rice, of celery, of olive oil, of onion, of salt, of water, optional: a little bit of cheese to top it with, pepper, prep 5 min, pressure cook, sauté, soup
Ingreadient
- 1.5 quarts of water
- 1 pound ground beef
- 3 medium carrots
- 1 cup of celery
- 1 cup of onion
- in a few small potatoes
- 1 cup of brown rice
- 3.5 cups diced tomatoes
- 1 bay leaf
- a few fresh basil leaves
- 1/8 teaspoon pepper
- 5 teaspoons of salt
- 1 cup cabbage
- 1 teaspoon of olive oil
- Optional: a little bit of cheese to top it with
Direction
- Select the Sauté setting on your Instant Pot and heat the oil. Add the cut celery and onions and brown just a bit.
- Sir in the tomatoes and the ground beef, taking a minute to make sure the meat is broken down into small bits and pieces.
- Set the cabbage aside until the end of the cooking phase. Then mix in everything else aside from the bay and basil leaves, place those on top.
- Cancel the Sauté mode and select manual or pressure cook on High pressure for 9 minutes.
- When the Instant Pot finishes the pressurized cooking and beeps, allow it to rest and natural pressure release for just 2-3 minutes before carefully releasing the rest of the pressure.
- When you remove the lid everything should be perfectly soft, give the soup a good stir, this will help break down the carrots and potatoes, then mix in the cabbage and let it rest for a few minutes.
- Spoon into your favorite bowls and top with a little cheese.
