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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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
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 somehow didn’t see the star rating when I wrote my comment…so definitely 5 stars!!
Thank you so much!
Thanks for the awesome recipe, I’ve made it lots of times on the stove, before I got an Instant Pot…those of us who have one will fully understand…lol. This IP recipe is great! I made it pretty much the way the recipe calls for except I added 1 can of kidney beans, also added carrots when I added the potatoes. Then after it cooked I added some frozen corn and green beans. (All you really need to do is heat those anyway) Everyone is asking for the recipe!! Thanks a bunch!
You are very welcome, Peggy! 🙂
Easy and yummy.
Thanks for sharing.
You’re very welcome! Thanks for letting me know. 😀
I am making this for my work SOUP-erbowl party! I am wanting to double the recipe. Will the 6 quart hold everything in? Or should I just stick with the amount the recipe calls for?
Also, if I add carrots to the recipe, what step would I add them in so they wouldn’t by mushy? Thanks!
Hi!! Love the idea of a Soup-erbowl Party lol. If I recall, the IP was quite full, so I think doubling it probably won’t work unfortunately. I’d add the carrots just prior to closing the lid and starting it up. The carrots will be quite soft, but I make soups in the IP with them often, and they don’t disintegrate or anything unless they’re sliced super thin.
Very easy to follow. Loved it. Thanks for sharing.
You’re welcome!!
Very simple. 2nd time using in IP. Very delicious.
Yay!! So glad you like it!
I make this soup all the time! My only change is to add 1/2 inch pieces of carrots and sometimes diced rutabaga (if I have it) and very often I add chopped green cabbage. A generous dash of Worcestershire gives it a kick. I pressure cook for 5 minutes on high and quick release. Perfection!
Love your recipes!
Your additions sound delicious, Barb!! So glad you enjoy my recipes. 😀
Could you cook this in a pressure cooker?
You mean like a regular pressure cooker (not electric)? I don’t see why not, but honestly I don’t own one and have zero experience using them, so I can’t give you detailed instructions. I’d probably just use the stovetop recipe (linked) if you’re unsure.
Made this for dinner tonight. Added extra potatoes (we love potatoes in soup). Hubby loved it, said I could make this anytime!
Yay! So glad it was a hit!!
Wow this is very similar to Carne Molida con Papas, a Mexican dish. We use either a green salsa or a can of tomato sauce and Knorr chicken cubes… kind of the same idea, I love to top it with sour cream and eat with a flour tortilla. So glad I found this recipe to try!
That sounds amazing!! I hope you like this version!
Thank you for the recipe, it is very good and easy. I’ve passed it on to three family members so far. I’ve also made your Easy Beef Bowls which were excellent too.
You’re very welcome, Wendy! So glad you liked it. Thanks for commenting. I’m really glad you like the beef bowls too. Happy new year!