Ingredients
Scale
- 1 lb ground beef
- 1 cup chopped onions
- 1 cup diced carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups mixed vegetables (frozen or fresh)
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 1 tsp dried thyme (optional)
Instructions
- Set the Instant Pot to sauté mode. Add chopped onions, diced carrots, and celery. Sauté for about 5 minutes until tender.
- Add the ground beef and cook until browned, stirring frequently.
- Stir in diced tomatoes, beef broth, mixed vegetables, Worcestershire sauce, salt, pepper, and thyme (if using) until well combined.
- Secure the lid on the Instant Pot. Set to manual high pressure for 10 minutes and allow a natural release for 10 minutes before venting any remaining pressure.
Notes
- Let leftovers cool completely before storing in airtight containers.
- Store in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
- Garnish with fresh parsley or grated cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg