Dinner for 8

Instant Pot Lentil Beef Soup

Name: Instant Pot Lentil Beef Soup
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb lean ground beef; 2 cloves garlic; 1 yellow onion; 1 tbsp olive oil; 1 cup sliced celery; 1 cup sliced carrot; 1 large russet potato; 1 cup brown lentils; 6 cups beef broth; 1 can (28 oz) diced tomatoes; 1 tbsp worcestershire sauce; 1 tsp italian seasoning; salt and black pepper (optional); chopped fresh parsley (optional); grated parmesan cheese (optional)

Ground beef, lentils, vegetables, and tomatoes pressure-cook together for a hearty soup with savory seasoning.

$1.80per serving $

50 minstart to table

8servings

American Budget Family Lunches Dinners Instant Pot Cold-weather comfort Winter

Ingredients

1 lb lean ground beef
2 cloves garlic
1 yellow onion
1 tbsp olive oil
1 cup sliced celery
1 cup sliced carrot
1 large russet potato
1 cup brown lentils
6 cups beef broth
1 can (28 oz) diced tomatoes
1 tbsp worcestershire sauce
1 tsp italian seasoning
salt and black pepper (optional)
chopped fresh parsley (optional)
grated parmesan cheese (optional)

Steps

Set a six-quart Instant Pot to Sauté, heat the olive oil, and cook the onion, garlic, and beef for 7 minutes until the beef reaches 160 F.
Stir in the celery, carrot, potato, Italian seasoning, and Worcestershire sauce, then cook for 2 minutes.
Add the lentils, broth, tomatoes, salt, and pepper, and scrape the bottom of the pot clean.
Lock the lid, set the valve to sealing, and cook on high pressure for 18 minutes.
Let the pressure release naturally for 10 minutes, then carefully vent the remaining pressure.
Remove the lid, stir the soup, and top with parsley and Parmesan if using.

Main ingredient on sale this week? See what to make with ground beef on sale.