You can play around with the ingredients too. I can't tell you how many of my soup recipes start as a variation of the one soup. My Stuffed Zucchini Soup, Moussaka Soup and Barbecue Pork and Vegetable Soup all started as a variation of this recipe. I look forward to adapting some of them to the pressure cooker one day too. I hope this recipe will inspire you to make some soup in your pressure cooker soon.
Instant Pot Spicy Beef Vegetable Soup
Makes 6 to 8 servings
1 lb. lean ground beef
1 cup chopped onion
27 oz. spaghetti sauce
3 1/2 cups water
16 oz. frozen mixed veggies
10 oz. diced tomatoes and green chilies, undrained
1 cup sliced celery
1 tsp. beef bouillon
1 bay leaf
Kosher salt and black pepper, to taste
Place Instant Pot on saute, drizzle with a little olive oil add beef and onion. Brown stirring occasionally, season beef and onion mixture with salt and black pepper. Add remaining ingredients and set to cook at high pressure for 4 minutes. When cooking cycle is complete let sit 1 minute and perform a quick release. Remove bay leaf and serve.
For Crockpot and Stovetop directions [Click Here].
For a Low Sodium version make the following substitutions: Low sodium pasta sauce, no salt added Rotel tomatoes and use 3-1/2 cups unsalted beef stock for water and bouillon.