Instant Pot Keto Hamburger Soup Recipes

HEARTY HAMBURGER CAULIFLOWER SOUP, LOW CARB, KETO FRIENDLY

Steps:

• Chop onion, celery and carrots and measure out 2 tsp minced garlic (or chop fresh garlic if you prefer.)
• Heat 1 tablespoon olive oil in the Instant Pot on SAUTE, HIGH HEAT, add the ground beef and cook until it's browned (about 5 minutes), breaking apart with wooden turner as it cooks. I used lean ground beef so I didn't need to drain any fat, but drain some fat from the pot if needed when the beef is browned.
• Season the browned meat with salt and fresh ground black pepper, push it over to the side, add another tablespoon of olive oil if needed, and add the chopped onion, celery and carrots.
• Cook 5 minutes, until softened, then add the minced garlic and cook a minute or two more.
• Mix the onion/celery mixture into the ground beef.
• Add rest of the spices, Worcestershire Sauce, beef broth, canned tomatoes and cauliflower to the pot.
• Lock the lid and set the Instant Pot to MANUAL, HIGH PRESSURE, 6 minutes.
• After cooking time is up, let the pot natural release (about 10 minutes)
• Open the lid, give it few stirs (By now the cauliflower florets you added will be mostly dissolved, falling apart and thickening the soup.)
• Stir in 1-2 T balsamic vinegar (or any flavorful vinegar will work, and taste to see if you want more salt and/or fresh ground black pepper.
• Serve hot, with freshly-grated Parmesan cheese to add at the table if desired.

INSTANT POT HAMBURGER SOUP {PALEO, KETO, WHOLE30}

Steps:

• Set the Instant Pot on the saute setting, once hot brown the ground beef in a tablespoon of oil or ghee. About 3-5 minutes.
• While the meat is browning, in a medium bowl mix together the broth, wine, tomato paste, balsamic vinegar, coconut aminos, fish sauce and Worcestershire sauce, if using. Set aside.
• Add the onions and celery. Sauté a few minutes, then add the garlic and mushrooms. Continue to sauté for about 3 minutes, until everything is slightly browned and softened.
• If using the flour, evenly sprinkle the 2 tablespoons over the meat. Add any other veggies you are including and the stock mixture.
• Add the bay leaves and dried thyme. Season with a little sea salt and black pepper.
• Give everything a good stir.
• Place the lid on the Instant Pot and make sure it is locked and the steam valve is closed. Cook on high pressure for 5 minutes.
• Once cooking is completed, your Instant Pot will automatically switch over to warm - leave it as is to release the pressure slowly, or if you'd like or quick release the pressure.
• Once the pressure has released, remove the lid. To thicken the stew a bit, set the Instant Pot to "Sauté" again, medium, to bring the stew to a simmer to allow it to reduce down slightly and it will thicken. Cook as long as you'd like to get your desired consistency for your soup. 5-10 minutes should be more than enough.
• Add the frozen peas or frozen green beans right near the end of simmering.
• The soup will also thicken up a bit as it cools down slightly.
• Though the instant pot cook time for this recipe is 5 minutes, it does take the Instant Pot approximately 20-25 minutes to build pressure. So be sure to plan accordingly!

INSTANT POT® KETO HAMBURGER SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and cook bacon and onion for 1 to 3 minutes. Add sausage and ground beef. Cook and stir to break up meat until crumbly and browned throughout, 5 to 7 minutes more.
• Add water, tomatoes, Worcestershire sauce, and mustard. Add cream, Cheddar cheese, and cream cheese. Stir until cheese is melted, about 5 minutes more. Add steak seasoning, garlic, and savory; stir to combine.

KETO HAMBURGER SOUP

Steps:

• Press the Saute button on your Instant Pot and add the avocado oil. Once hot, add the diced onion and celery.
• Allow them to cook for about 5 minutes, stirring occasionally, or until the veggies are tender.
• Add the garlic and cook until fragrant, around 30 seconds. Then, add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Then, press the "Cancel" button.
• Add all the remaining ingredients. This includes the beef broth, bell peppers, carrot, sea salt, pepper, oregano, tomato paste, and petite diced tomatoes.
• Secure the lid and turn the venting valve to "Sealing". Then press the "Pressure Cook/Manual" button and adjust the time to 10 minutes.
• Once the cooking cycle has completed, quick release the pressure valve and remove the lid when it's safe to do so. Taste and adjust the seasonings and salt as needed. If it tastes "flat" - it needs more salt! If the soup is too thick, add more broth as needed. Top with shredded cheese if desired and serve hot.
• Leftovers can be stored in the fridge for 3 to 5 days or frozen in a freezer-safe container for up to 3 months. I recommend freezing in individual-sized portions for easy thawing and re-heating ????
• Add the oil to a large pot or dutch oven and heat over medium heat. Once hot, add the diced onion and celery.
• Allow them to cook for about 5 minutes, stirring occasionally, or until the veggies are tender.
• Add the garlic and cook until fragrant, around 30 seconds. Then, add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain off fat if desired.
• Add all the remaining ingredients. This includes beef broth, bell peppers, carrot, sea salt, pepper, oregano, tomato paste, and petite diced tomatoes.
• Bring to a boil. Reduce the heat, then cover and simmer 15 to 20 minutes, or until the veggies are tender. Taste and adjust the seasonings and salt as needed. If the soup tastes "flat" - it needs more salt! If the soup is too thick, add more broth as needed. Top with shredded cheese if desired and serve hot.
• Leftovers can be stored in the fridge for 3 to 5 days or frozen in a freezer-safe container for up to 3 months. I recommend freezing in individual-sized portions for easy thawing and re-heating ????

INSTANT POT® HAMBURGER SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
• Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.