Ingredients
- 1–pound lean ground beef
- 2 tablespoons minced garlic
- 1 medium yellow onion, diced
- 2 medium gold potatoes, peeled and cubed (about 2 cups)
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 1 (15 oz) can corn, drained
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes, with liquid
- 2 bay leaves
- 1 tablespoon Italian seasoning
- 1 teaspoon ground oregano
- 4 cups beef broth
- 3 cups water
- 2 cups elbow or shell (Conchiglie) pasta noodles
- 1 cup frozen peas
- 1/2 teaspoon salt
Instructions
- In a skillet over medium-high heat, add the ground beef, garlic and diced onion. Saute for 5-6 minutes, until beef is mostly browned and broken up. It does not need to be totally browned, just mostly crumbled. Drain the grease and add to a large slow cooker
- Add all of the ingredients to the instant pot, except for the pasta and frozen peas and stir well. Place the lid on, and cook on low for 6-8 hours, or high for 3-4 hours.
- 30 minutes prior to serving, stir in the pasta and frozen peas and turn to high if not already, and cook for the last 30 minutes
- Serve once pasta is tender
Notes
- If needed, you can add an additional cup of broth or water for a thinner soup or if more liquid is needed for the pasta (depending on the type of pasta used, it can suck up a lot of liquid when cooking)
- Gluten-free noodles can be used in this recipe, with the exception of chickpea noodles