Serves: 4 | Total Time: 1 Hour
Who doesn't just love a good ol' fashioned, hearty hamburger soup recipe that tastes like it has been cooking all day?
My guess is that not many of you have this kind of time, although it sure would be nice to sit down to a home-cooked weeknight meal that satisfies, now wouldn't it?
Well, you can, thanks to the new interest in pressure cooker recipes. I love my Instant Pot, and this is officially my first Instant Pot recipe!
I will admit, this hamburger soup recipe was first created to be cooked over the stove. It took a while, and I realized that I could probably get all this amazing flavor in a whole lotta less time with the pressure cooker. You know, the flavor just comes out so much better in that thing!
This is a great soup for any kind of weather; lightly spicy for cool days, hamburger-y for summer barbecue days, complete with garden vegetables and a hint of sweetness.
Serve this up with a Nutty Cherry Limeade at your next outdoor gathering, or pair it with a robust red if taking it indoors.
Instant Pot Hamburger Stew
Total Time: 1 Hour
(Prep: 15 Minutes / Cook: 45 Minutes)
- Does not include Instant Pot pressure buildup or release time. -
- 2 pounds ground chuck
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 1 tablespoon apple cider vinegar
- 3 carrots; trimmed, scrubbed, and sliced on the diagonal
- 2 cups vegetable bone broth, or beef broth
- 14.5 ounces crushed fire-roasted tomatillos
- 1 tablespoon tomato paste
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
- 10 sweet baby bell peppers, diced
- 1 cup ketchup
- 1 teaspoon molasses
1. Turn on the Sauté setting on the Instant Pot. Once the stainless steel lining is hot, add the ground chuck, garlic, celery, onion, apple cider vinegar, and carrots. Stir frequently until all the meat is browned, about 10 minutes.
2. Turn off the Instant Pot, then add the remaining ingredients. Stir to combine. Close the lid and set the steam release valve to the sealed position. Cook on HIGH PRESSURE for 30 minutes.
3. Carefully set the steam release valve to 'venting' to allow for the quick release of pressure. Once the pressure is fully released (indicator should be in the down position), carefully remove the lid.
4. Ladle into soup bowls and serve with crusty bread.