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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.

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.

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4.80 from 125 votes (7 ratings without comment)

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  1. Sherry says:

    5 stars
    So yummy! Made it last night and it was my very first recipe in my IP. So good! I did add two carrot sticks chopped. I will be making it again.

    1. Natasha says:

      That’s great!! So pleased your first IP recipe was a success! Thanks for commenting 🙂

  2. Tatjana says:

    I already made the mistake of adding italian seasoning to this minestrone soup and it just taste like rosemary…that’s it. Suggest another seasoning? Or what brand of italian seasoning do you use? I’m about to toss that minestrone 🙁 sogross. Thanks for your help!

    1. Natasha says:

      Maybe just leave it out or use a pinch of a herb you know you like? There’s really only a little bit in here. I use McCormick brand. Not too much comes out of the jar when you use a dash or two. ♥️

  3. Amy Quinlan says:

    5 stars
    This was so east easy for a quick “comfort food” soup! Family approved! Added corn and shredded cheddar. Thank you!

    1. Natasha says:

      You’re very welcome, Amy!

  4. Peggy says:

    Thanks for the AWESOME recipe! I’ve been making this on the stove for a few years, but my neighbor gave me an IP and this is only the third time I’ve used it. I was kinda afraid of it and skeptical, I didn’t think the food would be flavorful but Boy was I wrong!!! This soup is absolutely delicious!! Only thing I did different than the recipe calls for is I also added a can of kidney beans, drained. And a few carrots and then after it was done, I added about 1/2 cup frozen corn and a can of green beans. Turned out great! Can’t wait to try your other recipes!! Thanks

    1. Natasha says:

      You’re very welcome, Peggy! Instant Pots are pretty great for soups, I have to say. 🙂

      1. Peggy says:

        Yes! They are! I’m getting ready to make it again right now. Thanks again for posting this awesome recipe! 😁❤️

        1. Natasha says:

          You’re very welcome, Peggy!!

  5. Monica says:

    5 stars
    Great recipe. I added some carrots and bok choy that I needed to use up from the veggie drawer. I only had a pack of ground beef that was about 3/4 pound and it was fine. Thanks.

    1. Natasha says:

      I am so pleased you liked it, Monica!

      1. Kim says:

        Made it in the Power Cooker plus.. Yum, diffently a must have recipe to keep for those cold night.

        1. Natasha says:

          So pleased the recipe worked out for you ❤️❤️

  6. Kim H says:

    Making tonight with a salad! Hoping my 11 year old likes it. I added corn and peas. Can’t wait for dinner! Smells awesome!

    1. Natasha says:

      Fingers crossed! 🙂

    2. Abby says:

      You left out some steps like when to add other frozen vegetables?? I’m a novice instant potter so I need specific directions made a great meal though

      1. Natasha says:

        Hi Abby! Not sure what you mean about leaving out steps… it’s all in the recipe card where I include the ingredients and instructions. Some readers have adapted the recipe for their own tastes so I’m not sure if you’re referring to someone’s comment or not. If you want to add frozen veggies, add them in prior to sealing up the Instant Pot. Glad you liked the recipe! 🙂

        1. tired allen says:

          i just bought the insta pot yesterday, do i brown the meat in a skillet first? You do leave out steps…you jumped to stir the meat?

          Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 4 minutes.

          Stir 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).

          1. Natasha says:

            Hi! Nope… you brown it right in the Instant Pot (using the sauté function). Sorry – I noticed the typo and fixed it just now. It was supposed to say “stir in the meat”. The sauté button acts exactly as a skillet does. I hope this helps and sorry for the confusion.

  7. Heather says:

    I don’t have a instant pot so if I wanted to make this on the stove how long would I cook it?

    1. Natasha says:

      You’re in luck – I have the stovetop recipe linked within the blog post 🙂

  8. Anita Lorenzen says:

    5 stars
    Do you have nutritional information for this soup? I am using an app that tracks food so I need to be able to add calories, fat, protein, etc.

    I did make the soup and it is quite good. Thank you

    1. Natasha says:

      Hi Anita! So glad you liked it. I don’t have nutritional info. I’d just use My Fitness Pal or something similar. I’m not a trained nutritionist, and I don’t find that many of the apps that automatically calculate that info are particularly accurate, so that’s why I don’t include the info at this time. Your best bet is to enter the weights/values of the actual ingredients you use. So many recipes have nutritional info that’s waaaay off. Even if you weigh the food it could be off unfortunately since ingredients themselves vary and packaging isn’t always accurate either.

  9. Denise Squires says:

    5 stars
    Yum! Added some frozen green beans at the end. . tasty!

    1. Natasha says:

      So glad you liked the soup!! 🙂

  10. Ashley says:

    Could I double the recipe or would that be too much in the instant pot?

    1. Natasha says:

      Hi Ashley! I think that it may be too much to put into a 6 qt. IP.