Pressure Cooker Hamburger Vegetable Soup

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories, while bouillon is a cost-effective substitute.

Start with a six quart stove top pressure cooker (electric works too).

Brown 1.5 pounds of ground beef in the pressure cooker without any oil, leaving it a little chunky.

Drain excess fat from the ground beef.

Add 46 ounces of V8-like juice to the pot.

Add diced onion (1 large) to the pot.

Add diced potatoes (5 medium) to the pot, ensuring they are diced small for even cooking.

Add a 12-ounce bag of frozen mixed vegetables to the pot.

Add 2 beef bouillon cubes to enhance the flavor.

Add about half a teaspoon of celery seed (or fresh celery if available).

Add about 1 teaspoon of kosher salt to the mixture.

Add about half to one teaspoon of black pepper to taste.

Fill the empty 46-ounce juice bottle with water and pour it into the pot until it reaches the top level of the pressure cooker.

Stir the mixture well to combine all ingredients.

Seal the pressure cooker and cook on high pressure for 4 minutes.

After 4 minutes, turn off the heat and perform a manual release of the pressure.

Open the pressure cooker away from you to avoid steam burns and check if the vegetables are cooked to your liking.

If the vegetables are not fully cooked, finish cooking them on the stovetop until done.

Serve the soup in bowls.

Cooking Techniques

Equipment Needed

Spice Level: