Instant Pot Hamburger & Cabbage Soup

We had a produce box that was given to us and we wanted to find a way to use as much of as we could. The box was packed with everything from bok choy and potatoes, to organic North Shore ground beef and organic locally produced bone broth. As we were discussing what we wanted to make from it we were leaning towards some sort of soup so we could use up that bone broth. We ended up settling on a variation of a hamburger & cabbage soup were we used up the bok choy (chinese cabbage) that we were given. The recipe ended up working perfectly in that we didn’t need to run to the store for anything, and we got to use up a few other things we already had sitting around.

The local and fresh ingredients really helped to add extra flavor to this soup. The local ground beef was fresh, as was the bone broth. The bok choy was a neat improvisation on the cabbage, but it ended up a good choice. So much so, that I’ll probably end up substituting it again next time I decide to make this. The soup was good on it’s own, but I really enjoyed kicking it up a notch when I ate a bowl with some red pepper flakes and dash of Tabasco sauce.

Instant Pot Hamburger and Bok Choy Soup

A variation on Hamburger and Cabbage Soup
Print Recipe
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Course Dinner, Lunch, Soup
Servings 0 servings
Calories 2834 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb Ground Beef
  • 3 heads Bok Choy cut into 1" strips.
  • 1-2 Carrots diced
  • 14.5 oz Diced Tomatoes, canned straight from the can, do not drain
  • 3-4 Potatoes diced
  • 18 oz Kidney Beans drained
  • 14 oz Bone broth
  • 4 cups Water
  • 2 tbsp Garlic Powder
  • 1/2 tsp Paprika
  • 2 tsp Sea Salt
  • 2 tsp Black Pepper, ground

Instructions
 

  • In the Instant pot, hot the saute button and brown the ground beef and cook into crumbles (about 8 minutes).
  • Add diced carrots and bok choy, and cook until soft (about <10 minutes), stirring occasionally to prevent burning.
  • Add in the potatoes, the can of diced tomatoes, and the can of drained kidney beans.
  • Add all the spices; salt, pepper, garlic, and paprika
  • Add the bone broth and the and water, give it a good stir.
  • Put the lid on the Instant Pot and cook on high for 10 minutes. Do a quick release with it finishes.
  • Serve immediately. The soup tastes even better the next day!

Notes

Original recipe: https://sweetcsdesigns.com/one-pot-hamburger-cabbage-soup/

Nutrition

Calories: 2834kcalCarbohydrates: 320gProtein: 194gFat: 100gSaturated Fat: 36gTrans Fat: 6gCholesterol: 322mgSodium: 7480mgPotassium: 13540mgFiber: 85gSugar: 50gVitamin A: 123377IUVitamin C: 1311mgCalcium: 3157mgIron: 54mg
Keyword Beef, Bok Choy, Bone Broth, Broth, Cabbage, carrots, Ground Beef, Hamburger, Instant Pot, Kidney Beans, Tomatos
Tried this recipe?Let us know how it was!

Category: Main Courses, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Potato Corn Chowder

We’re currently adhering to a State of Hawaii and a City of Honolulu stay-at-home order to try to limit the spread the corona virus. That means it’s the perfect time to make a hearty soup to feed us for a few days. This Instant Pot chowder is really going to hit the spot, and it pairs deliciously with some sour dough bread toast. We stocked up on all of the ingredients we would need before the order went into effect, so we wouldn’t have to run back out needlessly to the store.

Instant Pot Potato Corn Chowder

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings

Equipment

  • Instant Pot, 6qt or larger

Ingredients
  

  • 4 slices Bacon diced
  • 3 cloves Garlic minced
  • 1 Onion diced
  • 4-5 Red Potatoes
  • 1 16oz bag Corn Kernels, frozen
  • 4 cups Vegetable Broth chicken broth also works well
  • 1 tsp Thyme dried
  • 1 pinch Cayenee pepper
  • Salt to taste
  • Freshly ground black pepper to taste
  • 3/4 cup Heavy Cream
  • 3 tbsp All-purpose flour
  • 3 tbsp Fresh Chives chopped, can substitute green onion

Instructions
 

  • Set Instant Pot to saute. Add bacon and cook until brown and crispy, about 6-8 minutes, Transfer to a paper towel lined plate.
  • Add garlic and onion to the Instant Pot. Cook until onions have become transparent, stirring frequently, about 2-3 minutes.
  • Stir in broth, corn, bacon, potatoes, thyme, cayenne pepper, and season to taste with salt and pepper.
  • Set Instant Pot to High for 10 minutes, and make sure to close the valve on top. When finished, open the quick-release valve on top.
  • In a small bowl, whisk together the heavy cream and flour. Set aside.
  • Set the Instant Pot to Saute. Bring soup to a boil. Stir in the heavy cream mixture, stirring frequently, until slightly thickened, about 4-5 minutes. If it is too thick, add more broth to reach desired consistancy.
  • Serve ganished with chives.

Notes

Original recipe: https://damndelicious.net/2018/02/17/instant-pot-potato-corn-chowder/
Keyword Instant Pot
Tried this recipe?Let us know how it was!

This was super easy to make. It tasted fantastic, and we are looking forward to having it a few dinners. Definitely worth making if you want a hearty chowder. Some sourdough toast was the perfect thing to mop it up with.

Category: Main Courses, Side Dish, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT