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5 from 1 vote

KISS Instant Pot Feast Day Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 10


  • Instant Pot


  • 2 tsp avocado oil
  • 1 1/2 lb lean ground beef
  • 1 large onion, diced
  • 1 15 oz can diced tomatoes
  • 3-4 medium potatoes, peeled and chopped
  • 1/2 bag baby carrots, chopped
  • 6 cups beef broth
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp salt + more to taste
  • Pepper to taste
  • 1/2 of a 16 oz bag of frozen corn (add at end)


  • Press the Sauté button on the Instant Pot and wait for it to heat up. Once hot, add 2 tsp. avocado oil to evenly coat the bottom.
  • As soon as the oil is hot, add the ground beef and onion, sautéing for 9-10 minutes until beef is no longer pink.
  • Toss in the diced tomatoes, potatoes, carrots, garlic powder, dried oregano, salt and pepper.
  • Add the beef broth and stir everything well , making sure the liquid is well-distributed in the pot.
  • Lock the lid and press the “Manual” or “Pressure Cook” button and set it to cook for 10 minutes under high pressure.
  • When the soup is finished cooking, manually release the pressure (“Quick Release”). Once the pressure is released, add ½ a bag of frozen corn into the soup (no need to thaw as the heat from the soup will warm it right up).
  • Serve with your favorite cornbread. I think this soup tastes best the next day, but feel free to eat it right away and then enjoy the leftovers!