Food: Cold Night Soup (Instant Pot)

Yields8 Servings

 1 ¼ lbs Ground Chuck
 1 Onion (chopped)
 38 oz (2 Cans of 19 oz) Hearty Vegetable Soup (Garden Vegetable, no pasta)
 15 oz (1 Can) Lima Beans
 14.50 oz (1 Can) Diced Tomatoes
 11 oz (1 Can) Whole Kernel Corn
 10 oz (1 Can) Diced Tomatoes with Green Chiles
 Salt and Pepper to taste
 Frank's Hot Sauce (optional)
 Limes (optional)

1

Turn on your Instant Pot to saute (normal). Combine your beef and onion; cook until brown and crumbles. Drain well.

2

With your beef at the bottom of the pot, pour in soup, beans, diced tomatoes, corn and diced tomatoes with green chiles. DO NOT STIR. I REPEAT. DO NOT STIR.

3

Did I tell you, DO NOT STIR. This will give you that pesky burn notice. Everything with join forces when cooking. I promise.

4

Place your lid on your Instant Pot. Make sure your pressure nozzle is closed. Set the Instant Pot to Pressure Cook for 20 mins.

5

Now we wait. While you're at it, clean up your mess.

6

Once finished cooking, release the pressure via the quick release method (turn the nozzle and let it all out). It may squirt a bit of condensation out at first, don't be scared.

7

Add salt and pepper to taste. I sometimes add Frank's Hot Sauce to my bowl and or a few limes. But you do you, booboo.

This soup is wonderful to freeze and thaw later. Perfect for those days where you're in a pinch.

If you want to make this in the Crock Pot
8

In a large skillet, combine beef and onion; cook over medium heat until beef is browned and crumbles. Drain well.

9

In a 6-quart electric slow cooker, combine beef mixture, soup, beans, diced tomatoes, corn and diced tomatoes with green chiles.

10

Cover, and cook on high for 4 hours.

11

Add salt and pepper to taste. I sometimes add Frank's Hot Sauce to my bowl and or a few limes. But you do you, booboo.

This soup is wonderful to freeze and thaw later. Perfect for those days where you're in a pinch.

Ingredients

 1 ¼ lbs Ground Chuck
 1 Onion (chopped)
 38 oz (2 Cans of 19 oz) Hearty Vegetable Soup (Garden Vegetable, no pasta)
 15 oz (1 Can) Lima Beans
 14.50 oz (1 Can) Diced Tomatoes
 11 oz (1 Can) Whole Kernel Corn
 10 oz (1 Can) Diced Tomatoes with Green Chiles
 Salt and Pepper to taste
 Frank's Hot Sauce (optional)
 Limes (optional)

Directions

1

Turn on your Instant Pot to saute (normal). Combine your beef and onion; cook until brown and crumbles. Drain well.

2

With your beef at the bottom of the pot, pour in soup, beans, diced tomatoes, corn and diced tomatoes with green chiles. DO NOT STIR. I REPEAT. DO NOT STIR.

3

Did I tell you, DO NOT STIR. This will give you that pesky burn notice. Everything with join forces when cooking. I promise.

4

Place your lid on your Instant Pot. Make sure your pressure nozzle is closed. Set the Instant Pot to Pressure Cook for 20 mins.

5

Now we wait. While you're at it, clean up your mess.

6

Once finished cooking, release the pressure via the quick release method (turn the nozzle and let it all out). It may squirt a bit of condensation out at first, don't be scared.

7

Add salt and pepper to taste. I sometimes add Frank's Hot Sauce to my bowl and or a few limes. But you do you, booboo.

This soup is wonderful to freeze and thaw later. Perfect for those days where you're in a pinch.

If you want to make this in the Crock Pot
8

In a large skillet, combine beef and onion; cook over medium heat until beef is browned and crumbles. Drain well.

9

In a 6-quart electric slow cooker, combine beef mixture, soup, beans, diced tomatoes, corn and diced tomatoes with green chiles.

10

Cover, and cook on high for 4 hours.

11

Add salt and pepper to taste. I sometimes add Frank's Hot Sauce to my bowl and or a few limes. But you do you, booboo.

This soup is wonderful to freeze and thaw later. Perfect for those days where you're in a pinch.

Food: Cold Night Soup (Instant Pot)
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