Pressure Cooker Hamburger Soup
A rich and hearty, family friendly soup adapted from Best of Bridge for the Pressure Cooker or Instant Pot.
Servings 10 Servings
Ingredients
- 1.5 lbs lean or extra lean ground beef
- 1 medium onion finely chopped
- 1 – 28 oz. can diced tomatoes
- 1 cup water
- 3 – 10 oz. cans consommé soup *see notes
- 1 – 10 oz. can tomato soup
- 4 carrots finely chopped
- 3 stalks of celery finely chopped
- 1/2 cup pot barley
- 1 bay leaf
- 1/4 cup parsley chopped
- 1/2 tsp thyme dried or fresh
- pepper to taste
Instructions
- Chop onions.
- Select the Browning function on the Pressure Cooker.
- Once hot, brown the meat and the onions, separating the meat into smaller chunks.
- In the meantime, prepare the rest of the vegetables and open up all the cans.
- Once the meat and onions are nicely browned, drain the excess fat and add the rest of the ingredients into the pressure cooker.
- Set the pressure cooker on high for 10 minutes.
- Once complete, carefully use the quick pressure release.
- Garnish with some extra parsley and serve!
Notes
- Please note that consommé and beef broth are not the same thing. Consommé is concentrated, so if you have to use beef broth, you'll have to adjust the seasonings. Best of Bridge has suggested to add 1 tbsp of sugar, 1 tbsp of cornstarch, 2 tbsp of soy sauce, and replace the tomato soup with 1.5 cups of tomato sauce.
- This recipe can be made on the stove top or in a slow cooker. Follow the steps up to #6, and then either cook on low for 6 - 8 hours, or simmer, covered, on the stove for a minimum of 2 hours.
- If you are making the soup on the stove or slow cooker, add in an additional cup of water.