Instant Pot Burger Potato and Greens Soup
This soup is so yummy and delicious. It is so comforting and full of nutrition. My husband and youngest son loved it! It’s really flexible too. You can swap out the ground beef for lamb or turkey, or even shredded chicken or turkey. So this could be a great after Thanksgiving Day soup using turkey. Yukon gold potatoes can replace the russet. I highly suggest using a really good meat stock or broth.
During the cooler and colder months of the year this is a time of restoration. We want to rebuild during this time, take a slower pace, and really be aware of what we are saying yes to that might be taking away necessary healing space. In the toxic holistic culture of wanting to cleanse and detox everything in sight, we can really miss this special time of year. While there is definitely a time and place for physical cleansing, unless there is an acute issue going on causing pain, restricting bowel movements or the ability to eat or sleep, then it’s best to wait for warmer months. This earth was designed to work with us and for us, but when we go against that natural flow, it can really cause more disruption in our bodies than be helpful. If we are not properly nourished or rested, than when it comes time in spring and summer for that physical cleansing, our bodies will not have the strength to let go. All that to say, this soup is right on time with winter around the corner. Food is a really important part of the restorative process. In another blog post I’ll expand on this idea of cleansing, different kinds of cleanses, when and what is best to do throughout the calendar year.
Ingredients:
- 2 Tbsp Ghee
- 5 oz Organic Shiitake Mushrooms, chopped or sliced
- 1 Large Organic Onion, diced
- 1 Cup Organic Celery diced
- 4 Organic Garlic Cloves, minced
- 8 Cups Stock or Broth (chicken, beef, or veggie)
- 3 Tbsp Arrowroot Flour
- 1.5-2 Lbs Organic Russet Potatoes, diced (you can peel them, but I don’t)
- 1 Tbsp Organic Coconut Aminos
- 1.5 Tsp Baja Gold Salt (Use discount code: KHW)
- ¼ Tsp Organic White Pepper
- 2 Tbsp Non-Fortified Nutritional Yeast
- 2 Pounds Ground beef (I use 1 LB 90/10 and 1 LB Organ Meat Blend)
- 1-2 Bunches of Favorite Organic Seasonal Leafy Greens, chopped
- 1 Cup Organic Frozen Peas
- Pecorino Romano Cheese for topping
Directions:
Using the sauce function on the InstantPot I add the ghee to the pot and then add the mushrooms. After they are lightly to moderately browned, add the onion, and celery. Once softened add the garlic. As the garlic begins to brown, turn off the sauce function. Add the broth and the arrowroot, Stir the arrowroot around until it dissolves. Add the potatoes, greens, peas, aminos, salt, pepper, and nutritional yeast, Stir it all together. Lastly take the ground beef and add a bit at a time. I just break off pieces and toss it in the pot. Stir again. Cook on the soup setting for 10 minutes. Top it with the cheese.
Let me know if you make the soup and enjoy it. This is a great recipe to make for new postpartum moms. It’s flavorful, but not spicy. Links in the post may be affiliate links. You are never required to shop through them. If you do decide to though, we thank you at KHW. It allows me to continue my work by receiving a small percentage back from the company at no extra cost to you.