Beef, Pressure Cooker, Soups
1 lb ground beef
1 medium onion, diced
2 cups carrots, sliced
2 cups celery, sliced
3-4 cloves garlic, minced
2 tsp salt
2 tsp ground black pepper
4 lbs potatoes, sliced
8-12 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp parsley flakes
1 tbsp oregano
1 tbsp dried rosemary, or 1 fresh sprig
To Thicken:
2 tbsp cornstarch
or
1 cup potato flakes
Turn the Instant Pot to sauté. When it’s hot, add the beef and stir it to break it into smaller pieces.
When the beef is about half browned, add the diced onion, carrots, celery, salt, and pepper. Stir until the beef is browned and the vegetables are tender. Add the garlic and stir for another minute or two.
Add the sliced potatoes, beef broth, Worcestershire sauce, and the remaining spices. Stir to mix well.
Place the lid on and set the Instant Pot to 5 minutes on Manual, High Pressure.
When the timer finishes, slowly release the remaining pressure.
Remove the lid, then add additional salt and pepper, and other flavorings, to taste.
If adding thickener(s), stir well to remove any clumps. (You can also pre-mix the thickener with some water to form a paste, which will eliminate the clumps.)
Serve.
Most mock turtle soup recipes add diced hard-boiled eggs and tomato soup/sauce to theirs. I’ve never had it that way & the eggs sound pretty gross in this.