Instant Pot Hamburger Soup
- 2 pieces of bacon cut into 1 inch pieces
- 1 lb lean ground beef
- 2 shallots diced
- 1 cup celery diced
- 1 cup carrots chopped
- 1 tsp oregano
- 2 bay leaves
- 1 tsp sea salt
- 1 tsp ground pepper
- 3 cups beef broth
- 3 tsp beef OXO bullion
- 1 leftover parmesan rind
- 1 28 oz can diced tomatoes
- 1 tsp worcestershire sauce
- 1 cup small pasta shells or macaroni
- 1/2 cup grated parmigiano reggiano
- 1/2 cup fresh parsley chopped
Turn Instant Pot to saute setting, medium temperature.
When the pot setting reads hot add the bacon and ground beef.
Once the beef is no longer pink add the shallots, celery, carrots and turn the setting to high to get some brown happening on the beef. This will happen quickly.
Stir in oregano, bay leaves, salt and pepper cooking another 5-10 minutes.
In the meantime mix beef OXO with beef stock.
Hit cancel, then pour in beef stock, parmesan rind, tomatoes and worcestershire sauce. If sticking occurs de-glaze with broth and stir breaking up any bits on bottom.
Cover pot with lid, turn vent to sealing position. Select pressure cook for 7 minutes.
Pot will take a few minutes to reach pressure, then count down and cook.
When cooking is complete, allow an undisturbed 15 minute natural release.
Start cooking your pasta. Drain and set aside.
After 15 minutes carefully, in short bursts at first, release remaining steam in your Instant Pot manually by turning the steam release knob to the venting position. After a few bursts you can leave it release the remaining pressure.
When pin drops remove lid.
Fish out the parmesan rind and bay leaves.
Stir and taste adjusting salt and pepper as needed.
Spoon into bowls or mugs, top with fresh parsley and ground parmigiano reggiano. Serve.
Calories: 381kcal | Carbohydrates: 35g | Protein: 37g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 1894mg | Potassium: 1209mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6430IU | Vitamin C: 32.8mg | Calcium: 278mg | Iron: 6.4mg