This Instant Pot hamburger soup recipe is a must-try for a quick, hearty, and delicious meal that the whole family will love.
Perfect for any time of year, it combines rich broth, lean beef, and a ton of veggies for a satisfying and nutritious dinner.
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Whether you’re looking for an easy dinner recipe for a busy weeknight or a comforting dish to warm you up, this hamburger vegetable soup made in your favorite pressure cooker is the answer. With minimal effort and basic ingredients, you’ll have a meal that’s both comforting and tasty.
Plus, it’s a great way to include more fresh vegetables in your diet. This soup is not only a family favorite but also receives consistent 5 star rating for its versatility and ease of preparation in the stovetop version found here: hamburger soup.
For those looking into pressure cooker recipes, this Instant Pot hamburger soup recipe is a prime example of pressure cooking excellence—combining quick release and high pressure cooking time for a delicious outcome. Whether it’s your first time or it’s already part of your regular rotation, this soup promises minimal effort for maximum flavor.
Serve it with some homemade cornbread or easy sourdough bread for that extra touch.
Share this great recipe across all social media platforms and see why it’s one of our favorite Instant Pot recipes!
How to Make Instant Pot Hamburger Soup
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Instant Pot Hamburger Soup recipe, you will need the following ingredients:
- Cooking spray (like avocado oil spray)
- Yellow onion
- Carrots
- Celery
- Fresh garlic
- Ground beef
- Diced tomatoes
- Chili powder
- Tomato sauce
- Chicken stock or beef broth
- Russet potatoes
- Sweet potato
Including hearty vegetables like carrots, celery, and potatoes, along with versatile proteins such as lean beef, makes this soup a hearty hamburger soup that’s perfect for the main meals.
As for modifying this recipe, consider adding other veggies if you wish, like green beans, lima beans (already cooked) or bell peppers for an even more nutritious punch. This easy soup recipe is not just a fantastic way to feed your family; it’s also a great way to use up those remaining ingredients in your fridge. If I have leftover veggies in my fridge, this is a good way to use them up.
And even a splash of Worcestershire sauce or hot sauce would be good for that depth of flavor. Totally not necessary though. You may also sub ground turkey for the ground beef, if you prefer.
Cooking Instant Pot Hamburger Soup
Instant Pot Hamburger Soup is a simple recipe that can be made in just a few simple steps. Here is how you can make it.
First, use cooking spray to coat the inner pot, and add the onions, carrots, and celery. Cook for about 3 minutes.
Add garlic, and cook 1 minute more. Next, add ground beef, and cook until crumbly, about 7 or 8 minutes. Use your spoon to break up the chunks.
Add tomatoes and chili powder, and cook 4 more minutes to reduce liquids.
Add broth/stock, potatoes, tomato sauce.
Cook on high pressure for 5 minutes. Allow the pot to release naturally for 5 minutes, and quick release the remaining pressure.
Add salt and pepper to taste. Note: this will vary based on the saltiness of your broth and canned tomatoes.
Serve your Instant Pot hamburger soup and enjoy!
And be sure and let me know if you try it out.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Instant Pot Hamburger Soup
Instant Pot hamburger soup is a warm and comforting bowl of hearty goodness, and it is made with basic ingredients you probably already have on hand.
Ingredients
- cooking spray (I used avocado oil spray)
- 1 yellow onion diced
- 2 cups diced carrots
- 2 stalks celery diced
- 2 cloves fresh garlic minced
- 1.25 pounds ground beef 85/15 or leaner
- 1 can diced tomatoes undrained, 14.5 ounces
- 2 teaspoons chili powder
- 1 can tomato sauce (14.5 ounces – I used the Kirkland one fro Costco)
- 5 cups chicken stock Or 5 cups water + 1.5 Tablespoons Better Than Bullion base
- 3 Russet potatoes diced into 1 inch bites (17 ounces, about 3.5 cups)
- 1 large sweet potato or 2 small, diced into 1 inch bites (11 ounces, about 2 cups)
Instructions
-
Use cooking spray to coat the inner pot, and add the onions, carrots and celery. Cook for about 3 minutes.
- Add garlic, and cook 1 minute more.
- Add ground beef, and cook until crumbly, about 7 or 8 minute. Use your spoon to break up the chunks.
- Add tomatoes and chili powder, and cook 4 more minutes to reduce liquids.
- Add broth/ stock, potatoes, tomato sauce.
- Cook on high pressure for 5 minutes.
- Allow the pot to release naturally for 5 minutes, and quick release the remaining pressure.
- Add salt and pepper to taste. Note: this will vary based on the saltiness of your broth and canned tomatoes.
Recipe Video
Recipe Notes
- Nutrition information is approximate and was calculated using a recipe nutrition label generator.
- I would recommend using a leaner variety of ground beef. I do not drain mine for this recipe, and a leaner cut helps with that. I used 90/10 in this batch. I think 85/15 or leaner would work just fine.
- Whether or not you peel the potatoes is up to you. I peeled my sweet potatoes, mostly because they were not organic. I left the peeling on my russets since they were organic.
- You can use any mixture of potatoes for this soup. We have used russet, red and gold potatoes. I always include some sweet potatoes somewhere in the mix, though. I just love the variety of flavors! Just make sure your total potato weight is around twenty-eight to thirty-ish ounces. A food scale helps with this, but it measured to to be about 5.5 cups of diced potatoes for me.
- I love the tomato sauce from Costco, the Kirkland brand. It is already well-seasoned. If you use another brand, try to get one that is seasoned. Some varieties are plain and/or without salt added. You could still use those, just be aware that you may need some extra salt.
- Any type of chicken stock will work with this. I love using my homemade chicken bone broth the best, is I have some on hand. This batch in these photos was made with store bought boxed stock, and it worked out great. I have also used water plus Better that Bullion (BTB) chicken base.
- Side note: The BTB has a very high salt content though. Heck, all stocks, tomatoes and tomato sauces can vary in saltiness, so just be aware of that. It may affect the amount of salt you add to finish off your soup.
- I have not frozen this soup because I am afraid the potatoes would not hold up well. If you did want to make it ahead and put it in the freezer, I would follow the steps up to the point of adding the broth/stock, tomatoes and tomato sauce. I would freeze that mixture, minus the potatoes. And then I would wait and add the diced potatoes at the time you plan to cook it to eat it.
Penny says
This is my go to comfort recipe. Easy and yummy! Thank you.
Marjorie @APinchOfHealthy says
SO happy to hear that Penny!