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Hearty Hamburger Chowder

This delicious Hearty Hamburger Chowder is filled with vegetables, ground beef, and potatoes that'll warm you up on cold days! By using your Instant Pot, you can quickly create a flavorful and comforting meal.
4
23 min
TOTAL TIME
266
CALORIES
$1.82
PER SERVING
Hearty Hamburger Chowder
Ingredients
12 INGREDIENTS
6 SERVINGS
Red Potatoes
1 lb red potatoes
cut into cubes
Frozen Mixed Vegetables
2 cups frozen mixed vegetables
Canned Diced Tomatoes
14 oz canned diced tomatoes
with Italian seasonings
Minced Garlic
1 tsp minced garlic
Italian Seasoning
2 tsp italian seasoning
Red Chili Flakes
1 pinch red chili flakes
Lean Ground Beef
1 lb lean ground beef
Onion
1 medium onion
chopped
Tomato Paste
1 tbsp tomato paste
Salt
1 tsp salt
Black Pepper
1/4 tsp black pepper
Low-sodium Chicken Broth
4 cups low-sodium chicken broth
Directions
7 STEPS
10 min
PREP TIME
13 min
COOK TIME
23 min
TOTAL TIME
1
Turn on the Instant Pot and set it to Sauté mode. Add the ground beef and onions, and cook until beef is browned and onions are softened.
2
Drain any excess fat from the pot.
3
Add tomato paste, Italian seasoning, minced garlic, salt, black pepper, and red chili flakes to the pot, and stir for 1-2 minutes.
4
Mix in the cubed potatoes, frozen mixed vegetables, diced tomatoes with their juice, and low-sodium chicken broth.
5
Close the lid of the Instant Pot, set the valve to Sealing, and cook on High Pressure for 8 minutes.
6
Once the Instant Pot has finished its cooking cycle, allow it to perform a Natural Pressure Release for 5 minutes, and then carefully release any remaining pressure with the Quick Release function.
7
Stir the chowder and taste, adjusting salt and pepper as needed, before serving.
Health Info
Macros
26g
CARBS
5g
FAT
27g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30
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Frequently Asked Questions
What is chowder?
What are the basic ingredients for making chowder?
Can I use frozen seafood for chowder?
What type of potato should I use for chowder?
How can I make my chowder thicker or thinner?
How can I store leftover chowder?
What can I substitute for dairy in chowder?
How do I prevent my chowder from curdling?