Instant Pot AIP Hamburger Soup

My pressure cooker has really become a staple in my kitchen these days to make AIP more simple. It is so easy and so convenient to cook a whole meal in one single pot! This Instant Pot AIP Hamburger Soup is a good example of what I’m enjoying lately; warm and chunky soups that can double up as a whole meal.

Want to make this extra special? Add a piece of my AIP Rosemary and Thyme Focaccia Bread!

Want more AIP Instant Pot recipes like this?

If you are looking for more delicious and flavorful Instant Pot recipes like this Hamburger Soup, check out The Paleo AIP Instant Pot Cookbook, as well as other Instant Pot recipes on the blog!

Which model of Instant Pot to choose?

I get this question regularly. I guess with all the options out there, it can be difficult to decide which one is the best choice. Here is the Instant Pot I have been using for years in my kitchen! Take the time to read the small manual that comes with your Instant Pot. It is really worth the time to get to know your Instant Pot better before you start using it. I was a little frazzled at the beginning, not knowing which button was doing what, but quickly got the hang of it.

Now let’s get on with the recipe, shall we? Here is a close-up shot to whet your appetite!

Instant Pot AIP Hamburger Soup

 

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Prep time

12 mins

Cook time

30 mins

Total time

42 mins

 

This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).

Author: Sophie Van Tiggelen

Cuisine: Paleo Autoimmune Protocol

Serves: 4 servings

Ingredients

• 31/2 tablespoons coconut oil, divided
• 1 large yellow onion (about 1 pound), finely chopped
• 1 pound ground beef
• 11/2 teaspoons sea salt, divided
• 1 sweet potato (about 1 pound), peeled and diced
• 1/2 pound mushrooms, chopped
• 2 teaspoon dried marjoram
• 1 quart + 2 cups chicken or beef broth
• 1 bunch kale (about 6 to 8 ounces), chopped

Instructions

1. Press the SAUTE function on your 6QT Instant Pot pressure cooker and ADJUST the temperature to MORE. Allow the Instant Pot to come to the desired temperature for a few minutes.
2. Melt three tablespoons of coconut oil in the stainless steel pot and add onions. It should sizzle as you add them. Cook the onions until they start to turn brown on the edges, about 15 minutes, stirring frequently.
3. Meanwhile, heat up the remaining 1/2 tablespoon of coconut oil in a skillet over medium-high heat. Add ground beef, 3/4 teaspoon sea salt, and cook until no longer pink, about 5 minutes. Don't overcook the meat; it will continue to cook in the Instant Pot later. When done, keep on the side in the skillet.
4. When the onions are done, press CANCEL on your Instant Pot. Add sweet potatoes to the pot, mushrooms, cooked ground beef, marjoram, remaining 1/2 teaspoon of sea salt, and broth. Stir well.
5. Close the lid and the pressure valve, press MANUAL, and adjust the time to 15 minutes.
6. When done cooking, quick release the pressure, open the lid and stir in the kale. Adjust salt to taste if needed.
7. Note: this recipe yields 9 cups or 4 generous servings.
8. STOVE TOP INSTRUCTIONS:
9. Heat the coconut oil in a stockpot over medium heat. Add the onions and cook, stirring a few times, until translucent, about 5 minutes.
10. Add the ground beef, 1 teaspoon of salt, and cook, stirring frequently, until the meat is no longer pink, about 8 to 10 minutes.
11. Add the sweet potatoes, mushrooms, marjoram, broth, and remaining 1/2 teaspoon of salt. Cover and bring to a boil over high heat, then reduce to medium and continue to cook until the vegetables are tender, about 20 minutes.
12. Turn off the heat, add the kale and close the lid for 5 minutes before serving.

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