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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!
Made this recipe and I make it often. Thanks for sharing
You’re very welcome!! I’m so happy you enjoy it!
I wanted to “double” the recipe… couldn’t add double liquid but I did 6 cups broth.
1 can fire roasted tomatoes
1 28 Oz puree tomatoes
Swapped celery for carrots
1 lb sausage
1lb ground beef
Added garlic powder and onion powder too.
I also added cheese and little bit of heavy cream to my own bowl.
Husband loved it and said add it to the use again list. Didn’t add heavy cream to his own bowl. Kids didn’t care for it but might add heavy cream to there bowl or sour cream if I have it, next time.
This the 3rd time I’ve used your recipe in my Instant Pot. I use the 8 quart at home and when I winter in Az I have an 8 qt and a 3 qt.in the Horse Trailer It’s really a super recipe and when it’s just 2 of us I can scale the ingredients down a bit. Turns out great every time
Super.
I’m so glad you like this recipe, Dave!! 🙂 Appreciate your review!
I make this hamburger soup often . Thanks for sharing
You’re very welcome! 🙂
Flavorless. Spent an inordinate amount of time seasoning after it was done. Blech
Sorry you didn’t like it! This recipe is highly rated from many people who have made it, so I am wondering what could have gone wrong.
I’ve made this recipe 3 times! I’ve added fresh green beans, carrots & brussel sprouts as additional veggies. I’ve also changed up the broth (because I didn’t have enough beef broth). It’s a really versatile recipe. For me, I use veggies that I need to clean out so they don’t go bad. Truly delicious recipe!!!
That makes us so happy to hear, Diana!! 🙂 Thanks for your review.
This recipe looks so good. I will probably try it today or tomorrow. I would like to know how well this recipe doubles. I was thinking about substituting the ground beef for ground turkey and put corn and rotelle in it as well. Maybe use half diced tomatoes and a half rotelle.
Hi Matt! I’m a bit concerned that doubling the soup may be too much to fit in a 6 qt. Instant Pot. If you have a larger one, you could for sure try. Your changes/additions sound delicious and I imagine that will work fine. You could always do a bit of experimenting with the liquid measurements so you don’t go over the fill line (like add less beef broth perhaps vs. straight doubling). It is a very flexible soup, though.
Thank you for your quick answer. Sorry if I double posted I didn’t realize the comments was moderated. I measured how many cups of water would reach to fill line which is 2/3 and it was 24 cups which is 6 quart. I will try and do a single batch first and see how it turns out.
No worries! Let me know how it goes. 🙂
It went well. Definitely need salt but has good taste. In mines I was able to double all ingredients but not the liquids only time and a half
Good!! Thanks for coming back and letting us know. 🙂 Yup, I always add a fair bit of salt to most recipes that I make.
Although this was somewhat nutritious, I found it to have little flavor. My insta-pot said “burn” so I had to cook it on the stove to soften potatoes. I did add carrots.
This is one of the Best Hamburger Vegetable Soups!! Easy and the flavors are so good! My husband is usually not excited to eat Hamburger Vegetable Soup. This one was well liked! I received a good compliment for this one!! It doesn’t have your frozen mixed vegetables in it. Which isn’t a favorite with hubs. And tomatoes is one thing he picks out!! I used the Diced tomatoes. He ate the whole bowl!! This recipe is a keeper!!
I’m so pleased to hear that!! Thanks so much for your review, Beverly!
Made this tonight in our frozen Rexas weather. I used 2lbs of ground Turkey, added green beans, corn and another cup of beef broth. It was really good. Next time, I may add some salt while cooking the meat, but expect the meat will soak up some of the broth salt by tomorrow.
So glad you liked it!! Stay warm and thanks for your review!