Hamburger Soup


  • 1.5 quarts of water
  • 1 pound ground beef
  • 3 medium carrots
  • 1 cup of celery
  • 1 cup of onion
  • in a few small potatoes
  • 1 cup of brown rice
  • 3.5 cups diced tomatoes
  • 1 bay leaf
  • a few fresh basil leaves
  • 1/8 teaspoon pepper
  • 5 teaspoons of salt
  • 1 cup cabbage
  • 1 teaspoon of olive oil
  • Optional: a little bit of cheese to top it with
  • Select the Sauté setting on your Instant Pot and heat the oil. Add the cut celery and onions and brown just a bit.
  • Sir in the tomatoes and the ground beef, taking a minute to make sure the meat is broken down into small bits and pieces.
  • Set the cabbage aside until the end of the cooking phase. Then mix in everything else aside from the bay and basil leaves, place those on top.
  • Cancel the Sauté mode and select manual or pressure cook on High pressure for 9 minutes.
  • When the Instant Pot finishes the pressurized cooking and beeps, allow it to rest and natural pressure release for just 2-3 minutes before carefully releasing the rest of the pressure.
  • When you remove the lid everything should be perfectly soft, give the soup a good stir, this will help break down the carrots and potatoes, then mix in the cabbage and let it rest for a few minutes.
  • Spoon into your favorite bowls and top with a little cheese.
Previous Next