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Instant Pot Best of Bridge Hamburger Soup

The Instant Pot cuts the cooking time so you can enjoy this wonderful bowl of goodness in about half an hour. It makes a big batch, perfect for sharing and for freezing. The original recipe can be found in the first Best of Bridge cookbook, published in 1975. It’s the red book, if you know the books by the cover colour.

You’ll love Done in One’s Instant Pot version of our classic hamburger soup!

  1. 1 tbsp (15 mL) canola oil
  2. 1 medium onion, chopped
  3. 11/2 lbs (750 g) lean ground beef
  4. 4 medium carrots, chopped
  5. 3 celery stalks, chopped
  6. 1/2 cup (125 mL) pearl or pot barley
  7. 1 can (28 oz/796 mL) diced tomatoes
  8. 31/2 cups (875 mL) ready-to-use beef broth
  9. 11/2 cups (375 mL) tomato sauce
  10. 2 tbsp (30 mL) soy sauce
  11. 1 tbsp (15 mL) granulated sugar
  12. 1 tbsp (15 mL) cornstarch
  13. 1/2 tsp (2 mL) dried thyme
  14. 1 bay leaf
  15. Salt and black pepper
  1. In a 6-quart Instant Pot, select Sauté. Add oil and onion; cook 2 minutes, stirring occasionally. Add beef and sauté 5 minutes or until meat is browned and onions are softened, stirring occasionally and breaking it up with a spoon. Add carrots, celery, barley, tomatoes, broth, tomato sauce, soy sauce, sugar, cornstarch, thyme and bay leaf; stir to combine.
  2. Press Cancel and lock lid; set pressure release valve to Sealing. Press Manual Pressure Cook; set to High for 15 minutes. (It takes about 10 minutes to come to pressure.)
  3. When cooking finishes; quick-release the steam by moving the pressure release valve to Venting. Press Cancel; open lid and discard bay leaf. Season to taste with salt and pepper.
  4. Serves 10
  1. Tip: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 2 months.
  2. Make Ahead: Chop veggies the day before, cover and refrigerate until ready to cook.
The Best of Bridge

This recipe is available in the book Best of Bridge Done in One.

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