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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 will try this tonight
Enjoy!
I made an Instant Pot full of this soup but added more water/broth, barley, & mixed beans. It was fabulous!! It made enough to have two dinners ourselves, gave one away, and one is in freezer for later on. It does need a lot of extra salt though!
Excellent! Yes… soups usually do need a fair amount of salt. So glad you liked it!
This was really good. Gave it 4 stars because I changed it a bit, but author said that is was a very forgiving recipe. Added carrots and will add more veggies next time. Such a good base. My kids and husband loved it.
This is great for those days that are cold and dreary. So easy.
So glad you enjoyed it!
I am going to be honest and tell you that I was not sure what hamburger soup would taste like. 😅 But I just got my wisdom teeth removed and was looking for something to eat that felt savory and filling and didn’t need to be chewed. This recipe was a splendid surprise. I used fire roasted diced tomatoes since I had that on hand, but otherwise followed the recipe. It was delish. Next time, I will probably switch out the potatoes with sliced carrots, but otherwise keep the recipe the same. Oh, I also added cheeder cheese on top after the soup was done. Thanks for sharing!
Haha I didn’t grow up with it either… it’s all good. So glad you liked it!
I don’t have any tomato paste and was wondering if I could add sauce? Or should I bite the bullet and run to the grocery store? The recipe looks good and I want to make it for my sick husband.
Hi! I can’t really say without testing. Tomato paste has a much more concentrated flavor and a thicker consistency, so there could definitely be a bit of difference in taste. Hopefully not a huge deal, but you never know.
I made this for dinner tonight and it was a hit. It had really good flavor and I’m betting it’ll even have a better flavor tomorrow.
Wonderful! 🙂 I think so… soups are often better the day after! Thanks for commenting.
Just absolutely PERFECT. You are the BEST!
🙂
This wasn’t good at all. I should have known when I saw the ingredient list. This concoction tastes exactly as the list dictates: like a bowl of tomatoes with ground beef. I really should have known better. I made a big pot which is the only reason I didn’t throw it out. To make it taste a little better, I added a couple cans of corn and cilantro. Then I topped not with a dollop of sour cream and some shredded cheese.
Strange. It’s a popular recipe. Sorry you didn’t like it!
I agree, tasted like watery tomato soup. Definitely going to try it again using a smaller can of tomatoes and substituting the remaining liquid necessity with more beef broth! I can tell it should be a good and hearty recipe, just not for this family unfortunately.
Absolutely delicious! I added a bit more than a dash of Italian seasoning and few more veggies (which necessitated a splash of vinegar to counter balance the sweetness), and it was so amazing! The broth is rich and perfect.
I’m so happy it worked out!! 🙂
This was the FIRST thing I’ve ever made in the Instant Pot. I am so excited! It is wonderful. Husband is on his 3rd bowl as I type and there is no greater compliment. I didn’t have white potatoes on hand so I followed cues from others and used sweet potatoes, carrots and white corn. Thank you for an easy, great recipe! What can I make next? 😊
That makes me so happy!! 🙂 I have a whole category of Instant Pot recipes that you can try if you like. 😀