You’ll love Done in One’s Instant Pot version of our classic hamburger soup!
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Ingredients
- 1 tbsp (15 mL) canola oil
- 1 medium onion, chopped
- 11/2 lbs (750 g) lean ground beef
- 4 medium carrots, chopped
- 3 celery stalks, chopped
- 1/2 cup (125 mL) pearl or pot barley
- 1 can (28 oz/796 mL) diced tomatoes
- 31/2 cups (875 mL) ready-to-use beef broth
- 11/2 cups (375 mL) tomato sauce
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (15 mL) granulated sugar
- 1 tbsp (15 mL) cornstarch
- 1/2 tsp (2 mL) dried thyme
- 1 bay leaf
- Salt and black pepper
Instructions
- In a 6-quart Instant Pot, select Sauté. Add oil and onion; cook 2 minutes, stirring occasionally. Add beef and sauté 5 minutes or until meat is browned and onions are softened, stirring occasionally and breaking it up with a spoon. Add carrots, celery, barley, tomatoes, broth, tomato sauce, soy sauce, sugar, cornstarch, thyme and bay leaf; stir to combine.
- Press Cancel and lock lid; set pressure release valve to Sealing. Press Manual Pressure Cook; set to High for 15 minutes. (It takes about 10 minutes to come to pressure.)
- When cooking finishes; quick-release the steam by moving the pressure release valve to Venting. Press Cancel; open lid and discard bay leaf. Season to taste with salt and pepper.
- Serves 10
Notes
- Tip: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 2 months.
- Make Ahead: Chop veggies the day before, cover and refrigerate until ready to cook.
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