This post may contain affiliate links. Please read our disclosure policy.
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!
Wow, this was unexpectedly good. I have been striking out with recipes lately, but this hit out of the park. I doubled the diced tomatoes, used mire poix, upped the Italian seasoning, and topped with mozzarella cheese. Definitely making this again! I rarely write a review, but I’m glad I do when it’s that good.
I’m so glad you enjoyed it, Justin! Appreciate the review!
You’re very welcome, Monica!
A great recipe!
I used minced Turkey and veggies found in the fridge.
The side French baguette 🥖 made a great dipping companion to the soup!
🙏 thank you
You’re very welcome, Monica!
I saw your comment earlier about the bread and was mad I forgot to pick some up. Next time! Maybe even toast it a little 😋
I’m wanting to add some canned vegetables at the end. Should I just add them and let them set on warm for a little while or should I use a different setting?
I think I would release the pressure and then add them in at that point. The soup will be very hot so they’ll heat thru quite fast. You could always turn the “sauté” function on and leave the lid off if you want to cook them a little more for a few minutes.
This is a new go to for me and my family. This soup is delicious!
For the recipe ingredient list, It would be amazing if you would put the weight of the potatoes with the amount of potatoes. Something like this recipe calls for two russet potatoes (about 1 pound.)
Thank you, Leah! I’m glad you guys enjoyed it! 😀 I don’t put a weight for this one as there’s some flexibility/wiggle room since potato size varies a lot and won’t impact this recipe in a big way. For recipes where it really matters I do put a weight.
Can I put some kind of beads in it?
Do you mean beans? Sure.
Unfortunately, it did not work out for me. Most probably the quality of the ingredients.
I’m sorry to hear that, Fay!
Woke my husband up from a nap because he loved the aroma. A nice easy to follow and delicious recipe! Thanks!
Haha I love that!!
I have made this soup a dozen times now, and after a few changes, I can honestly say it’s one of the best soups I’ve ever eaten – my kids love it too! I doubled the ground beef, tomato paste, and garlic, and I skipped the potatoes and used penne noodles that I cooked separately. Delicious! Thank you!
You’re very welcome!!
I was just wondering what to substitute for potatoes and penne sounds like a great choice. Also I don’t have beef broth but I do have chicken broth and Worcestershire sauce. I also don’t have canned tomatoes but I do have a whole variety of fresh tomatoes in my garden so I think I’ll experiment!! Haha this will be fun and delicious.
Delicious!
Thank you!! 😀