Try this Instant Pot Ground Lamp Soup to change up your dinners! An easy and healthy meal, this gluten free recipe uses ground lamb, white beans, and a bunch of veggies and herbs. Cooks in no time in a pressure cooker!
This is the first recipe in the ground meat dinner series that YOU guys asked for! This series is all about using different types of ground meat for weeknight dinner to provide variety but also make things easy. More recipes in the series will be coming soon, but for now let’s discuss this ground lamb soup recipe.
First, some of you may be wondering why ground lamb? I wanted to have a good amount of variety in this series and I think it’s good to open up to different protein sources. With that, here are the answers to some common questions about lamb, and ground lamb in particular.
Are Ground Lamb and Ground Veal the Same Thing?
Is Ground Lamb Healthy?
Can Ground Lamb Be Frozen?
Yes, just like other cuts and types of meat, ground lamb can be frozen. It’s best to eat it within 3 or 4 months after freezing.
Now on to the recipe!
How to Make Instant Pot Ground Lamb Soup
Obviously you’ll want to start out with an Instant Pot (or other electronic pressure cooker). Get that on the counter, then get your beans out and rinse them with water in a colander. Let them drain in the sink while you finish prepping the soup.
Set the Instant Pot to the Saute mode and add in the oil. Let it heat up a bit, then add in the pressed garlic. Let it cook for a minute or two, making sure to stir so it doesn’t burn.
Next comes the mirepoix mix. I recently found a frozen mirepoix mix, which makes this super easy. If you can’t find a frozen mix, you can either use about 1/2 a cup each of frozen carrots, onion, and celery, or just use fresh. Stir it into the pot with 1/2 teaspoon of kosher salt and cook for 5-7 minutes, until the excess water has mostly cooked away.
Now you’ll want to add in the ground lamb. Push the mirepoix mix to the side and add the lamb on the other side, along with another 1/2 teaspoon of kosher salt. Break it up with a wooden spoon and let it cook through, roughly another 5 or so minutes.
Once that’s cooked through, turn the Saute function off and add in the rest of the ingredients up through the parmesan rind, including the remaining 1/2 teaspoon of kosher salt.
Stir to combine, then press the Manual mode and set the Instant Pot timer for 8 minutes. Make sure the top knob is set to sealing so it doesn’t start to let go of that precious steam!
It will take a couple of minutes for the soup to come to pressure, then the 8 minutes will start to tick down. Once the timer goes off you can unplug the Instant Pot and turn the top knob to vent to depressurize. Be careful because the steam is hot!
Remove the lid and set aside. Before adding your spinach you want to remove the thyme, rosemary, and parmesan rind. When adding your spinach, consider that it will be easier to eat if you make it into smaller pieces. You can either tear it up with your hands, or use a knife and cutting board to do so. Either way, add it into the soup and stir in it. It will look like a lot…
…but once it starts to wilt it will be a lot less.
Stir everything together, then dish it into bowls with grated parmesan on top or a side of gluten free focaccia bread (and yes, there is such a thing, and it’s delicious).
If you’re looking of more recipes like this, check out some of these bad boys to satisfy your hunger:
– Instant Pot Beef Chili
– Oven Roasted Kabocha Squash Soup
– Weeknight Paleo Ground Beef Stroganoff
If you try this Instant Pot Ground Lamb Soup recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
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Recipe for Instant Pot Ground Lamb Soup
Instant Pot Ground Lamb Soup
- 1 can white beans cannellini or northern, 15 ounces
- 1 tbsp oil avocado or olive
- 2 large garlic cloves
- 10 ounces frozen mirepoix mix
- 1.5 tsp kosher salt divided (plus more to taste)
- 1 pound ground lamb
- 28 ounces crushed tomatoes
- 2 cups broth vegetable or chicken
- 1 bay leaf
- 1 sprig rosemary
- 1 long sprig thyme
- 1 parmesan rind (omit if dairy free)
- 5 ounces baby spinach
- A colander
- An Instant Pot
- Measuring spoons
- A garlic press
- A wooden spoon
- Drain and rinse cannellini beans in a sink with a colander. Set aside until needed.
- Plug in Instant Pot and turn to Saute setting. Measure out the oil with a measuring spoon and let it warm up for a minute or two. Press the garlic then add it to the Instant Pot. Let cook for about a minute, making sure to stir with a wooden spoon so it doesn’t burn.
- Add mirepoix mix and 1/2 tsp kosher salt into the Instant Pot. Stir together with the wooden spoon and cook for 5-7 minutes, until warmed through and the excess water has mostly cooked away.
- Push the mirepoix to one side and add in the ground lamb and 1/2 tsp kosher salt to other side of instant pot. Break the meat up with the wooden spoon then cook until lamb in cooked through, stirring lamb separately then stirring everything together once cooked (5-7 minutes).
- Turn Saute function off, then add in the drained beans and the remaining ingredients, except for the spinach but including the remaining 1/2 tsp kosher salt. Stir everything with the wooden spoon to combine.
- Put the lid on the pressure cooker, making sure the knob on top is set to sealing, then press manual and set the timer to 8 minutes.
- Once the timer goes off, release the pressure by turning the knob to venting, making sure to avoid the very hot steam coming out! Take the lid off, stir the soup, and taste to see if you need to add any more kosher salt.
- Remove the bay leaf, parmesan rind, and sprigs of thyme and rosemary. Tear the spinach leaves with your hands (or you can chop them with a knife and cutting board) and add them into the hot soup. Stir with the wooden spoon until the spinach wilts, 2-3 minutes. Serve the soup while hot with grated parmesan cheese on top or with a side of gluten free focaccia bread.