Instant Pot Hamburger Soup
Ingredients:
1 lb plant-based ground “”beef”” or substitute with lentils for a whole-food option
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can 15 oz diced tomatoes
2 tbsp tomato paste
4 cups vegetable broth
1 cup frozen green beans
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions:
1 Set the Instant Pot to sauté mode. Add olive oil, then the plant-based ground “”beef.”” Cook until browned about 5 minutes, breaking it up with a spoon. Remove and set aside.
2 Add onion, garlic, carrots, and celery to the pot. Sauté for 3-4 minutes until softened.
3 Stir in the tomato paste, oregano, smoked paprika, cumin, salt, and pepper. Cook for another 1 minute to enhance the flavors.
4 Add the diced tomatoes, vegetable broth, and browned “”beef”” back into the pot. Stir well to combine.
5 Lock the lid in place and set the Instant Pot to pressure cook on high for 10 minutes.
6 Once the cooking time is complete, perform a quick release. Open the lid and stir in the frozen green beans. Use sauté mode to simmer for 2-3 minutes, until the beans are heated through.
7 Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
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