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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!
First time ever making soup and it turn to delicious!!!!!!! I am proud of myself
Yay!! I am so happy to hear that! 🙂 Well done!
I made it for the 2nd time & “veganized” it by using Impossible meat!!! Delicious!!!!! I definitely add more seasonings & I love that I don’t really have to measure with this recipe. Lol.. thank you 😊
I love that! I’m so happy that it’s becoming a part of your rotation. 🙂
Could I use 1lb frozen beef? That’s all I have on hand ☹️ New to instant pot and not sure how to adapt for frozen meat – just skip duster and put it in frozen and cook the recipe As it’s outlined? Thanks!
Hi! I’d add an extra couple minutes to the cook time and that should do it. It’s perfectly safe to cook frozen meat in the IP. I’d just make sure it’s cooked thoroughly before serving.
I have tried the hamburger soup recipe in one of your cookbooks. I will definitely be trying this recipe! Thank you for sharing!
Hi! I don’t have a cookbook so you must be mixing me up with someone else. 🙂 But let me know how you like this recipe!
I’d like to sub in pearl barley for the potatoes.- any idea whether or not this will work with the pressure time you have in the recipe? TIA!
Hi! I haven’t ever cooked it in the IP but I think it may take a bit longer based on other recipes I just googled online. So I’m not sure. 😕
Hi I made this soup tonight so good but it was missing something . It needs some more seasoning did anyone add more season if they did what was it ?
Glad you liked it! Definitely add plenty of salt.
Yes It did taste like it needed something so I added knorr chicken bouillon to it and it was delicious 😋
Yup.. good and salty haha.
The first time I made it I added lots of Pink Himalayan salt, but the flavor was still lacking just a touch. The next time, I added roughly two teaspoons of garlic powder and about teaspoon and a half of garlic sea salt and it was perfect! Added exactly the right flavor and made it taste just like a hamburger. We topped it with cheese and it was beyond delicious!
Great!! 🙂
Trying this out tonight. Will let you know. I am terrible at exact measurements. I also used red potatoes instead. 😀
Haha I rarely measure unless I’m working on a recipe for the blog! 🙂
Delicious! I addition to tasting amazing it was super quick and easy to make! The only thing I changed was I used ground turkey. Thanks for the awesome recipe!
I’m so happy you enjoyed it, Leah!
Hello!
Can this soup be frozen after made? Im looking for some easy freezer meals.
Hi! You bet. The potatoes may get a little more soft/crumbly, but if you don’t mind that then it’ll be totally fine (I actually like that myself, but I thought I’d point it out!).
Great! thanks so much 🙂
Nice….used a little different spice personalizing the taste., great method and I’ll keep this one bppkmarked. Thxron
Great! You’re welcome!
I definitely have to try this sounds delicious. One question I have is, that I have an 8 quart instapot, does the recipe change in any way?
Hi! I’d leave everything the same.
This is so good that I’ve made it twice in one week!! I used ground turkey instead of beef and its wonderful! Thanks so much for the recipe!
Excellent!! You’re very welcome! 🙂