Instant Pot Beef & Potato Soup
I avoided purchasing an Instant Pot for the longest time. I am not a huge fan of kitchen gadgets simply because I don't like clutter on top of my kitchen counter-tops....BUT...After hearing all about how wonderful this pot is from a friend of mine, I decided to purchase one and I sure am glad that I did! BTW, this is not a sponsored post.
This soup is hearty and earthy with a little creaminess to it, but not too thick. It has cheese, which I love, but the cheese does not overpower the other ingredients. This is such a tasty soup and pairs well with garlic bread or some other type of crusty bread. Add a salad as a side and you have a full meal. The best part is it comes together very quickly for a hearty weeknight meal.
1 pound ground beef
5 potatoes cubed
1 1/2 tsp garlic powder
1 tsp onion powder
1 onion chopped
3 stalks celery chopped
3 tablespoons parsley (fresh) If you are using dried parsley, use less.
3 cubes Knorr chicken bouillon
6 cups water
12 oz sharp cheddar cheese grated
1 cup half and half
2 tablespoons cool water
1 tablespoon corn starch
salt and pepper to taste
Using the saute setting, brown the beef.
Toss in the onions and celery and cook until the onions are translucent.
Add the bouillon, 6 cups water, potatoes, garlic powder, & onion powder.
Using the pressure cook feature, cook for 10 minutes.
When steam has released, remove lid.
Add the half and half, parsley and cheddar and stir well. Turn on the saute feature.
Add the corn starch and 2 tablespoons of water. Cook until the mixture thickens a bit more. If you prefer a thicker soup, add more of the corn starch and water mixture.
Add salt and pepper to taste.
Top with extra cheese and/or sour cream to serve.