Instant Pot Macaroni Beef Soup
With a tasty tomato base, succulent ground beef and fulfilling macaroni noodles, this Instant Pot Macaroni Beef Soup is simple, speedy but so delicious.
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Servings: 8 people
Calories: 367kcal
Equipment
- 1 Instant Pot or electric pressure cooker
- 1 wooden spatula
Ingredients
- 1 lb ground beef
- 1 large yellow onion chopped
- 2 cups gluten-free elbow macaroni noodles large
- 1 tbsp gluten-free Worcestershire sauce
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 cup fresh parsley chopped
Instructions
- Add the ground beef and onion to the Instant Pot. Sauté until the ground beef is brown and onions translucent.
- Drain any excess grease from the beef and onions then return them to the Instant Pot.
- Add all the remaining ingredients.
- Close the Instant Pot lid and turn the pressure valve to sealing.
- Set for a manual high time of 4 minutes, allowing for a quick pressure release at the end of the cooking time.
- Once ready, spoon your soup into bowls to serve and garnish with fresh parsley if desired. Serve with gluten free bread.
Nutrition
Calories: 367kcal | Carbohydrates: 46g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 547mg | Potassium: 279mg | Fiber: 2g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 3mg