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Instant Pot Paleo Tomato Basil and Beef Soup - Lunch Version

<p>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.</p>
4 Servings Recipe By

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
  • 1/4 cups chop Basil, Fresh
  • 1 1/2 cups cook Ground Beef

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 412 Calories
  • 27g Total Fat
  • 18g Sat Fat
  • 1g Trans Fat
  • 75mg Cholesterol
  • 1244mg Sodium
  • 15g Total Carb
  • 4g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 26g Protein
  • 13 WW Freestyle

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 release pressure.
  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. **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 release pressure.
  9. Mix in fresh basil and cooked ground beef. Hit cancel, then saute and cook until heated through.
  10. Let cool.
  11. Divide mixture into indicated number of freezer bags. 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: In fridge
  2. Reheat in the microwave until warmed through.

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