Instant Pot Paleo Tomato Basil and Beef Soup - Dump and Go Dinner

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Instant Pot Paleo Tomato Basil and Beef Soup - Dump and Go Dinner

Mindy
The Cook
4 Servings
9 Ingredients
3 Comments

Simple, creamy and Whole30 compliant, this Paleo Tomato Basil and Beef Soup is a compilation of comforting flavors. Onions, garlic, and chicken broth give the soup a savory platform to let the starring ingredients shine from.

4 Servings
9 Ingredients
3 Comments

Ingredients

  • 30 ounces Diced Tomatoes, Canned
  • 1 cup Coconut Milk, Canned
  • 1 tablespoon Coconut Oil
  • 1 cup dice Onion
  • 3 teaspoons mince Garlic, Cloves
  • 1 teaspoon Salt
  • 1 cup Chicken Broth/Stock
  • 1 ½ cups cook Ground Beef
Serving Day Ingredients
  • ¼ cups chop Basil, Fresh

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide beef among indicated number of quart freezer bags.
  2. Add diced tomatoes and coconut milk to a blender and blend until smooth.
  3. Combine remaining ingredients and divide among indicated number of round containers. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place round container contents into inner pot. Saute 5 minutes. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Quick pressure release.
  6. Mix in fresh basil and cooked ground beef. Hit cancel, then saute and cook until heated through.

Make It Now Cooking Directions

Use Blender

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add diced tomatoes and coconut milk to a blender and blend until smooth.
  3. Set Instant Pot to saute and add coconut oil and onions. Cook until onions are translucent.
  4. Add garlic and cook until fragrant.
  5. Pour in tomato/coconut milk mixture, salt and chicken broth.
  6. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 10 minutes.
  8. Quick pressure release.
  9. Mix in fresh basil and cooked ground beef. Hit cancel, then saute and cook until heated through.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
430
Total Fat
27g
Saturated Fat
18g
Trans Fat
0.5g
Cholesterol
75mg
Sodium
1380mg
Total Carbohydrates
16g
Fiber
4g
Sugar
7g
Protein
26g
WW Freestyle
13
Diabetic Exchanges: 4 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
3 Veg
3 Lean Meat

3 Comments

Join the discussion
  1. The ground beef should be listed under serving day ingredients, or there needs to be instructions on putting it in a freezer bag.

  2. A great, hearty soup! We use ground turkey instead to make it a little healthier, and it tastes delicious.

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