This Instant Pot Hamburger Vegetable Soup is the ultimate in easy comfort foods. This is the perfect healthy veggie hamburger beef stew for cold weather.
Select sauté on the instant pot and add the oil. Once the oil is hot, add ground beef, onion, and garlic, cook for 5 minutes or until the onion are softened.
Cancel sauté mode and add the rest of ingredients except for the cornstarch water peas. And fresh parsley, stir. Close the lid, and place the valve on sealing.
Select high pressure and set the timer for 8 minutes. (remember it takes about 20 minutes for the pressure to rise and start cooking)
Once cooked, do a quick release, open the lid carefully, mix the cornstarch with water and add to the stew.
Select sauté mode and bring to boil; once the stew is boiling, cancel sauté mode.
Add the peas and stir—Reserve for 5 minutes to warm up the peas.
Serve in bowls. Garnish with parsley.
Notes
Storage
This stew can be kept in the fridge for up to 4 days; It also freezes very well for up to 3 months. To prevent the vegetables from getting soggy when reheating, thaw in fridge overnight.
In a large pot over medium-high heat, add the oil. Once the oil is hot, add the ground beef, onion, and garlic cook for 5 minutes or until the onion are softened.
Add the rest of the ingredients except the cornstarch, water peas, and fresh parsley and bring to boil.
Reduce the heat and simmer for 30 minutes.
Once cooked, mix the cornstarch with water and add it to the stew.
Bring to boil; once the stew is boiling, reduce heat and simmer for 5 to 8 minutes.
Add the peas and stir. Reserve for 5 minutes to warm up the peas.