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This Instant Pot hamburger soup is easy and flavorful! It’s a healthier comfort food meal that uses simple everyday ingredients like ground beef and potatoes.
If you’re looking for the stovetop version, head on over to my popular Easy Hamburger Soup instead.
Why you’ll love it
Tender ground beef enrobed in a tasty tomato broth… who can resist? This Instant Pot hamburger soup builds a ton of flavor in way less time. I just love how this appliance concentrates flavor and is pretty hands off. Open it up, and it’s as if this soup has been simmering away for hours.
I always make this simple, hearty, and affordable soup when I’m cleaning out the pantry. This Instant Pot ground beef soup recipe also happens to be super forgiving. Got some extra veggies? Throw ’em in. It’s all good! And the leftovers are very tasty. It’s a reader favorite.
What you’ll need
- Olive oil, onions, and celery – sautéing sweet (Vidalia) onions along with celery makes a delicious aromatic base
- Ground beef – it’s also known as hamburger, hence the name of the soup. I like to use 95% lean.
- Garlic – garlic lovers, add even more if that’s your thing
- Tomato paste and diced tomatoes – these pantry staples are canned at the peak of ripeness for perfect concentrated tomato flavor
- Beef broth – a 32 oz container equals the 4 cups required for this recipe. Easy peasy.
- Potatoes – Russet potatoes are my go-to variety for soups, but you can definitely use red or Yukon gold
- Italian seasoning – this delicious blend of dried herbs comes in a single convenient jar and adds so much flavor
Pro tip
- I like to use extra lean ground beef because it’s a bit less fatty, so you can skip the step of draining the fat once you’ve browned it. There’s still a bit of fat left, but I find it adds a nice flavor to the soup. If you do use a fattier ground beef, I would definitely drain some of the fat so the soup doesn’t end up excessively oily.
How to make Instant Pot hamburger soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the oil and chopped onion and celery to your IP. Press the sauté button, cooking for 4 minutes. Stir in the garlic and meat. Cook until browned, giving it the occasional stir. I don’t drain the fat, but you can if not using extra lean ground beef.
Stir in the tomato paste, followed by the diced tomatoes, broth, Italian seasoning, and potatoes. Close the lid with the valve on “sealing”. Cook on high pressure for 8 minutes. After the countdown, do a quick pressure release. Season generously with salt & pepper, and enjoy!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I have an older 6 quart model, but here’s the latest version of the Instant Pot.
- Not sure how to store the other half of your onion? This onion saver keeps it fresh in the fridge.
- A sturdy ladle that doesn’t slop soup all over is a must-have.
Substitutions and variations
- You can definitely add in some chopped carrots at the same time as the celery.
- Several readers have successfully thrown in a drained can of corn and/or green beans. Or stir in some spinach after you release the pressure for even more veggies and let it wilt.
- If you’re sensitive to salt, use low-sodium beef broth.
What to serve with Instant Pot hamburger soup
- I like how hearty this soup is, so a dinner roll, breadsticks, or a slice of Cheesy Garlic Bread will round it out nicely.
- For a classic soup and salad combo, try spring mix with my Creamy Balsamic Dressing or this mouthwatering Beet and Spinach Salad to change it up.
Leftovers and storage
- Store leftovers of this hamburger soup in the fridge for 3-4 days in a covered container. The flavors intensify over time even more!
- I recommend reheating over a low heat in a saucepan, stirring every so often until warmed through.
- Leftovers will freeze well. Consume within 3 months. I like to store them in individual containers.
Let me know in the comments below if you gave this easy Instant Pot soup recipe a try. I’d love a review. Questions the blog post didn’t answer? Talk to me! You can also find me on Instagram.
Instant Pot Hamburger Soup
Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 1 pound extra lean (95% lean) ground beef
- 3 cloves garlic minced
- 2 heaping tablespoons tomato paste
- 1 (28 fluid ounce) can diced tomatoes with juices
- 4 cups beef broth
- 2 large Russet potatoes diced
- 1/4 teaspoon Italian seasoning or to taste
- Salt & pepper to taste
Instructions
- Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 4 minutes.
- Stir in the beef and garlic. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired (I didn't drain any).
- Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning.
- Close the lid, make sure the valve is on "sealing", and cook on high pressure for 8 minutes.
- Once the countdown has finished, do a quick pressure release.
- Season with salt & pepper as needed and serve immediately.
Notes
- Serves 4-6.
- Anything from about 1 to 1.5 pounds ground beef will work.
- Use low-sodium beef broth if you’re sensitive to salt.
- Inactive time indicates the time it takes the Instant Pot to get up to pressure.
- Try the stovetop version if you don’t own an IP.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on January 30, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
I’ve been making hamburger soup for 40 yrs. Got the original recipe from my sister-in-law. It’s a very versatile recipe. I use whatever tomato option that is handy, sauce, stewed, even tomato juice. I won’t make it unless I have potatoes, carrots, and cabbage. Also, 1/4 c. of rice. I also add a bay leaf. It’s so nice of you to share your recipe! Will share with the kids & grandkids, so they have a good starting point. I’m looking forward to using my instant pot next time. Nothing better than being able to shorten that cooking time!
Thanks for your tips, Pam!! 🙂 Yes, it’s definitely versatile and can be made in so many different ways. I love how the Instant Pot infuses flavor effortlessly.
I made this and the entire family loved it! Will definitely be one of my go to dinners. So fast and easy!
Thrilled to hear it! Thanks, Michelle!
Made this soup tonight. It was delicious. Thank you for such an easy and delicious recipe
You’re very welcome! 🙂
Thanks it was so easy and tasty. I needed to use up the lb of lamb mince. I didn’t use potatoes though just frozen veg. Will make a cornflour slurry to thicken it slightly and into the freezer. Do you have any other easy recipes?
I’m so glad you enjoyed it! I try to make most of my recipes really easy. Here’s more Instant Pot recipes of mine: https://bit.ly/3jXPUOZ There’s also a “Recipes” button at the top of the website (if you’re on desktop) and a menu for mobile where you can browse almost 1,000 recipes.
Waiting for pressure now. Cant wait to try. Noticed you used a bigger version than I have. Just was at that max line…crossing my fingers lmao…but your instructions were great! I am just coming to the conclusion I need a bigger IP
You must have a 3 quart. I think it should be fine as long as you didn’t go over the fill line. 🙂 Let me know how it goes! I’ll keep my fingers crossed for you.
Made this. Tasted before putting on to cook. I added more salt than usual to compensate for the comments. I thought we were having salt soup, however to my surprise it was perfect. My kids loved it. Nothing left!!!
Haha yup, most people do not add enough salt to recipes (especially things like soup). I’m so glad that it worked out for you! 🙂
we make your recipe almost every week! reminds me of my grandmas growing up. thanks for a great recipe! 🙂
Aww I love that… so happy you’re enjoying my recipes. So glad you liked this soup, Heather! 😀
I have made this soup for at least 40years. Back then, we used primarily canned vegies. Everybody had at least a tbsp. of veg. on their plate every night. Leftovers (in the pot) were put into a container. Friday or Saturday was “garbage soup” night. The kids laughed every time! At any rate, we had your basic recipe with lots of x-tra’s veg. Soup disappeared!!!!
Lol I love that name for it.
I cook for 2 of us but I am confused with the measurement 0.17Tb how much is that?
Hi Olga, I don’t know. You must’ve changed the recipe quantity, and that’s what the computer program automatically converts it to. This soup will be really awkward to make if you scale it down that much. I would change it back to what it’s written for (6 servings) and just make the whole recipe (in reality, it’s 4-6 servings depending on how much people eat, so it’s not like it makes a TON of soup), and then freeze leftovers. That slider is more useful for when you want to double the recipe, for example, or halve certain recipes (it works better for some recipes than others, but since it’s turned on, every recipe is given the option).
Haven’t made this yet, but it looks delicious! I’ve made Stuffed Pepper Soup before, and was not excited, but I’ll try this. My husband is always pleased when I serve beef!.
I hope that you both enjoy it! 🙂