Ok, when my husband sent me this recipe, the name threw me off a little. I thought how on earth can this be everything I want it to be? Well, I paired it with a salad and some fruit and we had maybe a small bowl of leftovers. I think every kid got seconds. My husband and son might have even gotten 3rds. This recipe came from 365 Days of Crockpot and is not one to be looked over. Here’s how I adjusted it for our family.
Instant Pot Creamy Potato Hamburger Soup
- 1 1/4 lb ground beef
- 1 onion, diced
- 1 tsp garlic
- 3/4 tsp salt
- 6 cups chicken stock
- 8ish yellow potatoes, peeled and cubed
- 4 carrots, sliced
- 4 celery ribs, sliced
- 1 tbsp dried basil
- 2 tsp dried parsley
- 1 1/2 (8 ounce) bricks of cream cheese
- 1 1/2 cups warmed milk
- 3 tbsp cornstarch
- Salt and pepper to taste
Turn your instant pot to sauté and brown the ground beef and onion with the garlic and salt. Once cooked, drain off any extra grease.
Add the chicken stock and scrape the bottom of the pot.
Add the potatoes, carrots, celery, basil, and parsley to the pot.
Put the lid on the pot and secure. Make sure the valve is set to seal.
Set pressure to high for 3 minutes. When the time is up, let it sit for another 10 minutes before releasing the pressure.
Mix the warm milk, and cornstarch in a small mixing bowl. I always us a large coffee mug.
When the pressure is released, open the pot, and mix in the cream cheese. Once the cream cheese is melted in, add the cornstarch and milk mixture. Stir until it thickens, season with salt and pepper to taste, and serve.
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