Instant Pot Hamburger Soup

Monya Lester

1 lb ground beef

1 medium onion, finely diced

3 stalks celery, diced

2 to 3 carrots, diced

1 tsp minced garlic

2 to 3 medium potatoes, diced

1 15 ounce can kidney or cannellini beans

28 ounces diced tomatoes

1 can condensed tomato soup

6 cups beef broth

1 Tbsp dried parsley

½ tsp thyme

1 bay leaf

black pepper to taste

½ cup quick cooking barley

salt to taste

Set Instant Pot to saute until hot, add ground beef and brown for a few minutes. Add onion, celery, carrots, and garlic and saute another 3 to 4 minutes until veggies are slightly softened and meat is browned.

Add potatoes, beans, diced tomatoes, tomato soup, broth and seasonings. Set pot to manual for 5 minutes.

When pot beeps, give it a minute or two to settle and then do a controlled quick release. Add barley and hit cancel and then reset pot to manual for 3 minutes.

When pot beeps again, give it another minute or two and then do another controlled quick release. Remove bay leaf and add salt to taste.

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