Instant Pot Hamburger Soup
Ingredients
- 1 tbsp canola oil
- 1 medium onion, chopped
- 1 1/2 lbs lean ground beef
- 4 medium carrots, chopped
- 3 stalks celery, chopped
- 1/2 cup pearl or pot barley
- 1 can (28 oz) diced tomatoes
- 3 1/2 cups ready-to-use beef broth
- 1 1/2 cups tomato sauce
- 2 tbsp soy sauce
- 1 tbsp granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp dried thyme
- 1 bay leaf
- salt and black pepper
Instructions
- In a 6-quart Instant Pot, select Sauté. Add oil and onion; cook 2 minutes, stirring occasionally. Add beef and sauté 5 minutes or until meat is browned and onions are softened, stirring occasionally and breaking it up with a spoon. Add carrots, celery, barley, tomatoes, broth, tomato sauce, soy sauce, sugar, cornstarch, thyme and bay leaf; stir to combine.
- Press Cancel and lock lid; set pressure release valve to Sealing. Press Manual Pressure Cook; set to High for 15 minutes. (It takes about 10 minutes to come to pressure.)
- When cooking finishes; quick-release the steam by moving the pressure release valve to Venting. Press Cancel; open lid and discard bay leaf. Season to taste with salt and pepper.
