At the end of a busy day, this soup is quick to make and loaded with vegetables. It will become a favorite recipe for the regular rotation in your meal plan. At under $1 a serving, it’s a frugal dinner too.
Set Instant Pot to saute and wait until hot. Add ground beef, onions, celery, carrots and garlic. Stir and cook until the ground beef is browned and no longer pink. (See video above if you are starting with frozen ground beef and want to cook it in the Instant Pot first.)
Once ground beef is no longer pink, drain any extra fat off.
Add the water, diced tomatoes, salt, pepper, basil, thyme and Worcestershire sauce and stir to combine.
Add the frozen vegetables on top.
Place the lid on the Instant Pot and secure.
Set Instant Pot to sealing.
Select Pressure Cook, high pressure.
Manually adjust time to 7 minutes and press start.
Once cooking time is done, do a quick release.
Stir the soup, taste and adjust seasonings as needed.
Serve with salad and bread.
Notes
We use half a pound of ground beef, but if your family loves meat, add up to 1 pound.If you want more tomato flavor, add a can of tomato paste or tomato sauce to the pot with the diced tomatoes.Substitute Italian seasoning for the other seasonings if desired.Add in more vegetables, like bell pepper or use red potatoes in place of the russet potatoes.You can make this a vegetable soup by excluding the beef. Just add a tablespoon of olive oil to the inner liner pan before sauteing the vegetables.Nutritional information is a guideline. Any changes to the recipe can change these values.