I think this Instant Pot beef and potato soup may be the easiest Instant Pot soup I have made until until today! You are definitely gonna want to have this recipe in your collection.
It starts with browning some ground beef in the Instant Pot with some onion. However, no need for dicing up some onion for this. Instead, you use some dried minced onion. It’s as easy as measure and add. You’ll remove any excess grease and add in some chicken broth.
Next comes the potatoes. No need for peeling and dicing potatoes here. Just grab a bag of frozen O’brien hashbrowns. This gives you the potatoes along with some red and green peppers too. Just dump and bag of that into the Instant Pot.
Now, this is a creamy Instant Pot beef and potato soup. No roux needed hear. All you need is a package of country gravy mix. Yep, that is what is going to give you that creaminess. Just make sure you get enough. Country gravy can come is different sizes of packages. You need a 2.64 oz package or enough of the smaller packages to get close to that amount.
Then it’s time to cook this soup. It only needs to cook for 1 minute along with a 5 minute natural pressure release. That’s it! I told you this soup is easy. The very last thing you do is mix in some shredded cheddar cheese. Just stir it in until it all melts.
- GROUND BEEF
- DRIED MINCED ONIONS
- CHICKEN BROTH
- FROZEN O’BRIEN POTATOES
- COUNTRY GRAVY MIX
- SHARP CHEDDAR CHEESE
This recipe is adapted from 365 Days Slow + Pressure Cooking.