We watched our grandsons last week (who were fighting colds) and went through a lot of broth and soup. One night after getting the boys to bed, I decided to make our Vegetable Beef Soup in the Instant Pot so it would be prepared for the next day’s lunch. (My husband was going to be home alone with them that day and I thought he’d appreciate an easy reheat lunch option.) I thought it would be so much faster to make it in the instant pot, but in the end, I’m not sure if it was. Partly because this recipe fills the pot which caused it to take a long time to preheat and then it sat 48 minutes cooling down because I was busy putting one of the boys back to bed when it was done. (I think he was getting homesick for his parents and that particular night he kept getting up asking, “When will they be home from the beach?”) Anyway, I’m here to say this soup can be made in the Instant Pot and my husband reported each boy had two bowls for lunch – I guess they liked it!
Partially brown the hamburger with the onions and garlic using the saute setting.
I had the veggies chopped ahead of time – I used purple cabbage because that’s what I had on hand at prep time.
Add remaining ingredients making sure it stays below the maximum fill line. I did not add the green beans or peas because I thought it would get too full.
I used the soup setting and pressed the minus button to set it to 10 minutes.
Let the pressure naturally release. This normally takes about 20 minutes, but I didn’t open it until after 48 minutes.
A full pot of soup to warm the soul and help heal all our ailments including homesickness!