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.

an instant pot with a ladle of hamburger soup

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
ingredients for instant pot hamburger soup in prep bowls on a counter

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.

sauteing onions and ground beef in an instant pot

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.

adding broth and tomatoes to an instant pot for hamburger soup

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

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.
a bowl of instant pot hamburger soup

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.

an instant pot with a ladle of hamburger soup
4.80 from 125 votes

Instant Pot Hamburger Soup

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.
Prep: 10 minutes
Cook: 17 minutes
Inactive time: 15 minutes
Total: 42 minutes
Servings: 6


  • 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


  • 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. 


  • 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.


Calories: 253kcal, Carbohydrates: 29g, Protein: 22g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 47mg, Sodium: 854mg, Potassium: 1168mg, Fiber: 3g, Sugar: 5g, Vitamin A: 223IU, Vitamin C: 21mg, Calcium: 85mg, Iron: 5mg

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.

Leave a star rating and comment below!

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!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Deanna says:

    Absolutely delicious, my whole family enjoyed. I used 1 tsp of Italian seasoning as I thought 1/4 tsp was very little, otherwise good to go!

    1. Natasha says:

      I’m so glad you enjoyed it, Deanna! Yes, definitely easy to up the quantity if you prefer a stronger herb flavor. 🙂

  2. Carrie says:

    5 stars
    Delicious soup. I added a sweet potato and used tomato sauce because I was out of tomato paste. The recipe looked so good I was determined to make it work. Great recipe.

    1. Natasha says:

      I’m so happy it worked out, Carrie!! 😀 Thanks for your review!

  3. Stacy Learned says:

    5 stars
    I just made this tonight! It was delicious! Omitting the diced onion because my fiancé hates onion (used onion powder), and he liked it too.

    Just learning my insta pot. This will become a regular in my household.


    1. Natasha says:

      I’m thrilled it was a hit!! 😀

      1. Danielle Boessel says:

        5 stars
        I’m going to make this tonight but I plan on adding sausage that needs to be used up along with cauliflower and green beans-do you think since I’m adding that I should up the liquids?

        1. Natasha says:

          Hi! I think if you notice the liquid isn’t covering the veggies/meat completely and/or it just seems like there isn’t enough broth, then you might want to add a bit more liquid, yes. It’s a very flexible soup. 😀

  4. Jim from Edmonton says:

    3 stars
    Good recipe, nice and easy to make. Followed recipe to the tee. Good but a little bland for my family’s liking. Added a full tablespoon of Cancun spices to a second batch, and it ended up perfect for us. Thanks for this base recipe.

  5. Christie says:

    Delicious!! Made it tonight for a comforting meal!!

    1. Natasha says:

      Thank you, Christie!

  6. Melissa Mendoza says:

    If using 2 pounds of ground beef would I increase the time and liquid ?

    1. Natasha says:

      I think you should be ok with the same timing. You could up the liquid a bit if you like since there will be more “stuff” in the soup. Enjoy!

  7. SMERCH says:

    5 stars
    Had a lb 1/2 of ground beef and no idea on what to do with it and feeling a bit lazy lol Quick internet search, pulled out my Instant Pot and found this recipe. My husband loved it and said he would definitely want this again! I had a can of diced tomatoes with chilies used that, he likes heat, added an extra potato, carrots and and added a bit more spices other than that followed pretty much as written, unsalted beef stock. Came out more like a stoup but he likes hearty, says soup is not a meal.. weirdo. So quick and easy!! Thanks for the help!!

    1. Natasha says:

      I’m so happy you both enjoyed it!!! 😀

  8. Kadie M says:

    5 stars
    Making it now and just by the way it smells…. I’ll tell u this. It’ll be one good meal! Very glad I came across your recipe! Thanks Natasha!

    1. Natasha says:

      Yay!! You’re very welcome!

  9. Kristin says:

    5 stars
    I made this for my sick spouse last night. We needed something comforting, quick, and using ingredients we had on hand, and added 2 carrots. This was perfect and we really liked it. I usually prefer soup over stew or chili and the liquid ratio in this recipe was exactly right for soup. I didn’t have Italian seasoning so I mixed about 1/4 tsp each of rosemary, thyme, oregano, and about 1 tbsp of parsley. And toasted tortillas with a little gee was an equally easy side. Thanks!

    1. Natasha says:

      I’m so glad it hit the spot! Hope your spouse feels better soon. 🙂 Thanks for your review!

  10. Amanda says:

    5 stars
    Yummy soup and perfect for this fall weather! Next time I might add beans for more protein.

    1. Natasha says:

      So glad you liked it! Beans would be a great addition.

    2. Shelley says:

      I made this recipe because I thought it would be a good way to use up my leftover baked beans (that I pureed and added with beef broth). I thought it turned out great had a yummy cheese bun along with it. Great recipe, I might also add barley or more veggies next time.

      1. Natasha says: