instant pot refrigerator soup
Delicious clear your vegetable bin soup. The flavour will vary depending on the vegetables you have. Always use carrots, onions, celery, and garlic in some form. Red or yellow peppers add colour. Cauliflower and celery add fibre. Ground beef adds protein. The measurements are a suggestion. Add more or less depending on what vegetables you have. I chopped all of the vegetables in my mini chopper for ease of prep, so all the vegetables were finely chopped. When you serve the soup, you could add some half and half cream to make it a cream soup. This could be made in a stovetop pot.
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prep time
15 Min
cook time
1 Hr
method
Pressure Cooker/Instant Pot
yield
4 serving(s)
Ingredients
- 1/2 pound ground beef
- 1 cup chopped onion
- 1 stalk celery, chopped
- 2 chopped carrots
- 1/2 cup chopped red (and/or) yellow peppers
- 1/2 cup chopped cauliflower
- 1 teaspoon chopped garlic
- 1/2 can tomato sauce
- 2 teaspoons Herbes de Provence
- 1/4 teaspoon chili pepper flakes
- 1/8 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 2 tablespoons beef flavoured Better Than Bouillon stock paste
- 4 cups water
How To Make instant pot refrigerator soup
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Step 1Brown the beef in a saute pan or in your Instant Pot.
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Step 2Add the rest of the ingredients to the browned beef in the Instant Pot and stir to combine.
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Step 3Set "Soup" button on the Instant Pot. (This will set the timer to 30 minutes.)
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Step 4When the soup is done, allow it to stand for about 5 minutes before venting the Instant Pot.
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Step 5Taste and correct seasonings if necessary. Add water or half and half cream to thin the soup if it is too thick.
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Step 6Serve and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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