Craving a comforting, hearty meal that doesn’t take all day to prepare? Look no further! This Instant Pot Beef and Tomato Soup is your new weeknight hero. It combines rich ground beef, vibrant tomatoes, and a hint of spice into a soul-warming bowl of goodness. Thanks to the magic of the pressure cooker, you get slow-simmered flavor in just about an hour. Let’s get cooking!

Ingredients

• 2 tbsp (30ml) olive oil
• 1 lb (450g) ground beef
• 1 small onion, chopped
• 2 garlic cloves, crushed
• 2 cups (400g) diced tomatoes
• 2 cups (480ml) beef broth
• ½ cup celery leaves, chopped
• 1 tsp salt
• ½ tsp cayenne pepper

Instructions

1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Add the olive oil, chopped onion, and crushed garlic. Sauté for 3-5 minutes until the onion becomes translucent and fragrant.
3. Add the ground beef to the pot. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain any excess grease if necessary.
4. Stir in the diced tomatoes and cook for another 2-3 minutes, scraping up any browned bits from the bottom of the pot.
5. Add the beef broth, chopped celery leaves, salt, and cayenne pepper. Stir everything together to combine.
6. Secure the lid, set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 25 minutes on high pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes before performing a quick release for any remaining pressure.
8. Carefully open the lid, give the soup a final stir, and serve warm.

Nutritional Information

• Per Serving: Calories 252 | Total Fats 12g | Net Carbs: 3.7g | Protein 30.3g | Fiber: 1.2g

Pro Tips

• For a richer flavor, ensure you thoroughly brown the ground beef before adding the liquids. This caramelization adds incredible depth.
• Feel free to add other vegetables like diced carrots or bell peppers along with the onions for extra nutrients and texture.
• Serve with a dollop of sour cream or Greek yogurt and a sprinkle of fresh parsley for a creamy, fresh finish.
• For a thicker, stew-like consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, and stir it into the soup on ‘Sauté’ mode after pressure cooking.

FAQ

Q: Can I add other vegetables to this beef and tomato soup
A: Absolutely! This Instant Pot beef and tomato soup is very versatile. Feel free to add diced carrots, bell peppers, or even potatoes along with the onions to make it even heartier and add more nutrients.

Q: How do I store and reheat leftovers
A: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can easily reheat it on the stovetop over medium heat or in the microwave until warmed through for another quick meal.

Q: Is this Instant Pot soup recipe keto-friendly
A: Yes, with only 3.7g of net carbs per serving, this ground beef tomato soup is a great option for a low-carb or keto diet. It’s a satisfying and flavorful way to enjoy a comforting meal while staying on track.

Q: What can I use instead of ground beef
A: If you don’t have ground beef, you can easily substitute it with ground turkey, ground chicken, or even a spicy Italian sausage for a different flavor profile in this pressure cooker beef soup.