Pressure cooked with ground beef and vegetables, this is a tasty and hearty soup that just takes minutes to prepare!
Ingredients
- ▢1 pound ground beef
- ▢2 cloves garlic minced
- ▢1 onion diced
- ▢1 tablespoon olive oil
- ▢1 cup celery sliced
- ▢1 cup carrots sliced
- ▢1 large baking potato peeled and cubed
- ▢1 cup lentils
- ▢6 cups beef broth
- ▢28 oz diced tomatoes with juices
- ▢1 tablespoon Worcestershire sauce
- ▢1 teaspoon Italian seasoning
- ▢salt and pepper to taste
- ▢fresh parsley and parmesan cheese for garnish optional
Instructions
- Turn a 6QT Instant Pot onto saute. Cook beef, onion, and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so. While beef is browning, prepare vegetables.
- Add beef broth and scrape up any brown bits on the bottom of the pan. Add remaining ingredients.
- Set instant pot to high pressure for 15 minutes. Once the instant pot has cooked for 15 minutes, allow it to naturally release for 10 minutes. Release remaining pressure.
- Serve with parmesan cheese & parsley if desired.
Notes
Optional: Add 1 cup of fresh chopped spinach once the soup has finished cooking. Let rest 3 minutes before serving.
