Instant Pot Low-Carb Soup with Ground Beef, Green Beans, and Tomatoes

Ingredients

• 1 tsp. olive oil
• 1 lb. ground beef
• 1 medium onion, chopped
• 1 T minced garlic
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1/2 lb. fresh green beans, ends trimmed and cut into short pieces about 1 inch long
• 2 14.5 oz. cans petite-diced tomatoes with juice
• 2 14 oz. cans beef broth
• Salt and fresh-ground black pepper to taste

Directions

1. Set the Instant Pot to SAUTE. Pour in the oil, warm it for a minute or two, then add the ground beef. Cook, crumbling it with a turner as you go, until the meat is well browned.
2. Once the beef has browned, stir in the chopped onion, minced garlic, dried thyme, and dried oregano. Cook everything together for about 3 minutes more.
3. Pour in the petite-dice tomatoes with juice and the beef broth. Leave them in the pressure cooker to begin warming while you get the beans ready.
4. Cut off both ends of the beans, then slice them into short 1-inch lengths. Stir the beans into the pressure cooker.
5. Secure the lid and set the Instant Pot to MANUAL, 30 MINUTES, LOW PRESSURE, or choose the soup function if your model includes one. When the cooking time is done, release the pressure with the quick release method.
6. Add salt and fresh-ground black pepper until the seasoning tastes right to you. Ladle the soup up hot, and pass freshly grated Parmesan at the table if you want to use it.
7. For the stovetop method, choose a large, heavy dutch oven type pot that can handle both browning and simmering. Warm the oil in the pot over medium-high heat, then brown the ground beef the same way as above.
8. Lower the heat to medium. Add the chopped onion, minced garlic, dried thyme, and dried oregano, and cook for about 3 minutes more.
9. Stir in the petite-diced tomatoes with juice, the beef broth, and 1/2 can water. Adjust the heat to medium low so the soup can begin to simmer while you prepare the beans.
10. Trim the beans at both ends, then cut them into 1 inch pieces. Add the beans to the soup, reduce the heat to low, and simmer for about 45 minutes, until the beans are as tender as you want them and the soup tastes nicely combined. Depending on how warm your low setting runs, you may need to pour in more liquid, or use extra beef broth.
11. Taste and adjust with salt and fresh ground black pepper. Serve the soup hot, with freshly grated Parmesan on the side if desired.