Instant Pot Ground Beef, Potato, and Kraut Soup
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1-2 tbsp. olive oil (or other sauté oil)
1 lb. ground beef (I use 80/20)
1 medium yellow onion, medium diced
3 garlic cloves, minced (about 1 tbsp.)
1 large russet potato, medium diced (about 2 cups)
2 carrots, medium diced (about 2 cups)
3 celery stalks, medium diced (about 1 ½ cups)
3 cups beef or chicken broth
1 tsp. dried thyme
1 tsp. caraway seeds (optional)
2 bay leaves
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
1 14 oz. can Frank’s Kraut
1 cup heavy cream
1 tbsp. cornstarch
1 tbsp. cold water
Minced chives for garnish (optional)
Instructions
- Turn your Instant Pot to Sauté mode. Add 1 to 2 tablespoons of oil to the bottom of the pot. Add the ground beef, onion, and garlic. Sauté, stirring occasionally, until the beef is fully cooked; about 10 minutes.
- Next, add the potatoes, carrots, celery, broth, thyme, caraway seeds, bay leaves, salt and pepper, and Frank’s Kraut (brine included) to the pot. Stir everything until well combined.
- Close the lid and set the steam release knob to the Sealing position.
- Cancel the Sauté setting. Press the Pressure Cook/Manual button or dial and then the +/- button or dial to select 7 minutes and High Pressure.
- When the pressure-cooking cycle in finished, let the pot sit undisturbed for 15 minutes to natural release the pressure. After 15 minutes, release the remining steam manually by turning the Steam Release knob to the Venting position.
- When all of the steam is released, cancel the pressure-cooking setting and remove the lid. Turn the Sauté mode back on and set the timer for 8 minutes. Mix in the heavy cream and cook, stirring occasionally, until the mixture begins to bubble.
- Next, cancel the Sauté mode and turn the Instant Pot off. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly add to the soup while stirring. Taste and add more salt and pepper if necessary.
- Sprinkle with minced chives, if desired, and serve.