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

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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

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

1. Thaw: 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 15 minutes.
5. Quick pressure release.
6. Mix in fresh basil and cooked ground beef. Hit cancel, then saute and cook until heated through.