Hamburger Soup – Stovetop & Instant Pot
- Yield 4 servings
- Prep 10 minutes
- Cook 25 minutes
Hamburger Soup – Stovetop & Instant Pot sits in the Soups section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound ground beef, 90% lean
- 1 small onion, finely diced
- Magic Mushroom Powder, or Diamond Crystal kosher salt
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- ½ pound yellow potatoes, cut into ½-inch cubes
- 14 ounce canned diced roasted tomatoes
- 4 cups chicken broth, or beef broth
- ½ teaspoon dried oregano
- 1 dried bay leaf
- 3 cups frozen mixed vegetables
- Freshly ground black pepper
Method
Warm a large stockpot or dutch oven over a medium-hot burner and add the beef and onions.
Scatter on ½ teaspoon of Magic Mushroom Powder or Diamond Crystal kosher salt. Leave stirring frequently, until the beef is no longer pink and the onions have softened.
Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
Tip in the potatoes, canned tomatoes, and broth and scrape up any browned bits on the bottom. Stir in the dried oregano and bay leaf.
Lid the pot, increase the heat to high, and bring to a boil. Then, take off the lid and decrease the heat to maintain a gently bubble. Use a spoon to skim off any scum at the top.
Gently bubble for 15 minutes or until the potatoes are easily pierced with a knife. Tip in the frozen vegetables and increase the heat as needed to bring the soup back to a gently bubble. Continue simmering for another 3 to 5 minutes or until the frozen vegetables are cooked through.
Taste for seasoning and add Magic Mushroom Powder, salt, and pepper as needed. Ladle up and enjoy!
Turn on the saute function and add the ground beef and onions. Tip in ½ teaspoon of Magic Mushroom Powder or Diamond Crystal kosher salt and cook, stirring frequently, until the beef is no longer pink and the onions are slightly softened.
Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
Tip in the potatoes, canned tomatoes, and broth and scrape up any browned bits on the bottom. Stir in the dried oregano and bay leaf.
Lock on the lid and program the Instant Pot to cook for 3 minutes under high pressure.
Release the pressure manually when the soup is finished cooking. Open the lid and add the frozen vegetables. Turn on the saute function and cook for 3 to 5 minutes or until the frozen vegetables are cooked through.
Taste for seasoning and add Magic Mushroom Powder, salt, and pepper as needed. Ladle up and enjoy!
