Instant Pot AIP Hamburger Soup

Cooler weather is here, and a soup full of vegetables is a great comfort food.  An Instant Pot will have cooked soup in less than a half hour! The high pressure cooking helps keep it more nutritious.

Instant Pot AIP Hamburger Soup, makes 12 servings
Made for an 8-quart Instant Pot
Prep time: one hour Total Cook time: 30 minutes (including heating to pressure)

Ingredients

2 pounds ground beef
1 tsp Sea salt
2 TBSP coconut or avocado oil
2 large onions, chopped
4-6 cloves garlic, minced
1 TBSP dried rosemary
2 tsp dried marjoram
2 cups mushrooms, chopped
4-6 carrots, chopped to desired bite size
6-8 celery, chopped
2 chayote, chopped
1 quart chicken or beef bone broth or stock
2 cups green cabbage, chopped
1 TBSP sea salt
2 sweet potatoes, diced
2 bay leaves
1 Pkg. frozen cauliflower rice
Chopped parsley

Directions

1. In a skillet, cook the ground beef until it is still pinkish, about 5 minutes. It will finish cooking in the Instant Pot. Take off heat and set it tilt to drain the fat. Sprinkle with salt.
2. Chop the vegetables through the chayote (a squash high in nutrition). Turn on the Instant Pot to Sauté, when hot, add the oil and onions. Cook stirring until just translucent. Add the garlic and spices, combine, and add the mushrooms and cook until mushrooms start to caramelize. Turn off Instant Pot.
3. Stir in the carrots, celery, and chayote. Add the chicken broth/stock to suspend the cooking. Chop and add the cabbage, scrub and remove sweet potato blemishes, dice and add to pot. Add sea salt and stir to combine.
4. Mix in the partially cooked hamburger. Insert the bay leaves.
5. Close the lid, cook on High Pressure for 10 minutes. Do a quick release. Stir in frozen cauliflower to help cool it to an edible temperature. Adjust salt to taste.

Serve with fresh snipped parsley.

Variations: substitute carrots and cabbage with parsnips and leek
Substitute half the beef with a can of kidney beans

With Your counsel You guide me, and afterward receive me to glory. Psalms 73:24

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