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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 have yet to try this but I think tonight is the night… I just wanted to say that my youngest daughter and I usually cook by way of smells lol the sense of taste and smell are so intertwined IMO that its the best way to create.
Side-note
I make scented wax melts for warmers and I have created 147 different authentic scents using my nose as well, and its interesting what some of the scents are that I include to acheive a true smelling scent that separates my waxes from the typical ones. The power of smell is amazing IMO
Do you also use your nose when you ‘jump tracks’ while cooking?
I will try the soup and give a review for it once I do. Cant wait😁
Hi! I hope you enjoy it! I definitely smell/taste as I go along. That’s the only trouble with the Instant Pot haha… you have to seal it up and hope. 😉
I’ll definitely try this and clean out the fridge. Also, “I digress” cracked me up. Thanks for adding humor…..
Great!! Lol thanks for reading it… a lot of people scroll right by! Let me know how you like the recipe. ♥️
Delicious recipe! It turned out great. I didn’t have celery but added some carrots and corn. Will definitely make again.
Wonderful! So glad you enjoyed it, Amanda! 🙂
Hello! I would like to try this soup but wasn’t sure if I could use frozen beef? This looks delicious!
Hi! That’s a good question. In theory it’s definitely possible, but then you couldn’t brown it, of course. I can’t really say without testing. You probably could add an extra few minutes and then if it’s still not done, continue cooking it with the sauté function after you take the lid off. I really can’t give you specific instructions without testing it, though, so just use caution and make sure the beef is cooked properly.
Very well written recipe for a quick and simple soup. My attempt turned out well balanced and pleasantly flavored. A good “Sick Soup” to make and share with an ill neighbor.
I lightly browned thawed 97% ground beef with celery and onions then just before removing from stove I added chopped garlic. Added all to IP then broth,, a rounded tsp. Of Better Than Boullion (beef) and 2 handfulls of washed, chopped fresh spinach. There is nothing I would change.
Can easily be done on stovetop.
Thank you for sharing.
I’m so happy that you enjoyed it, and that’s so nice of you to give some to your neighbor! And yes, not sure if you saw it linked, but the stovetop recipe is very similar. 🙂
I just cooked the beef in my instant pot frozen. One cup of water, put the beef frozen on the trivet, then cook for 30-35 minutes on high and do a quick release. Mashed it up and then make the soup!
Thanks!
So easy!! I also added canned green beans for added veggies.
♥️♥️♥️
Didn’t have tomatoes on hand, so I used a jar of salsa, added some canned black beans, and served “taco soup” over rice with cheese and sour cream toppings. Yummy!
I am so glad that you were able to adapt it based on what you had in stock! 🙂
I love it! I added some sour cream and scallions as a topping. Definitely making this again.
Awesome!!
Can I use pasta shells instead of potatoes
I think that could work! Let me know.
Thanks for putting your recipe out there Natasha! I’ve been making this recipe up in my head the last couple of days but haven’t got to the actual doing. Like you, I just grab and put things in without much measuring, so you have saved me a lot of guess work. I can almost smell it already…LOL! IP soups are so very much more healthy and taste so much better than store bought canned. Plus, you know exactly what’s in it & no added preservatives. I’m going to use my own home canned tomatoes. What is the green on top of the soup in your picture, celery leaf or cilantro? I usually use the little celery leaf chopped up. Thanks!
I’m so glad you like it!! 🙂 Haha yup, no measuring is the best… sometimes lol. I’m pretty sure I garnished it with parsley. I do love using chopped celery leaves though!
I’ve made this several times and it’s amazing. The leftovers are even better. I have some frozen ground turkey I want to use – has anyone tried it with that?
This recipe is great we love it!
But could you please tell me the sodium intake and everything for it? I did not see that unless I missed it.
Hi Regina! So glad you liked the recipe. I just plugged it into my nutrition calculator for you (you can see the nutrition label in the recipe card). Please keep in mind that this is only an estimate and it’ll vary based on the actual ingredients you use and any extra salt/pepper you use.
So tasty and easy. A great way to use the burger when you don’t want to make chili or tacos. My husband loved it. Its so hearty and yummy. I added 14 oz tomatoes and then filled the can up with spaghetti sauce. We like tomatoes but not 28 oz. I also added carrots and some frozen greens beans. this is a keeper for sure.
So happy you liked it, Janie!