Dinner

Instant Pot Hamburger Soup Recipe

ByCharlotte Montgomery November 28, 2025November 28, 2025

Introduction

This Instant Pot Hamburger Soup is a hearty and comforting dish perfect for any day of the week. Packed with lean ground beef, tender vegetables, and a rich tomato base, it comes together quickly with the convenience of pressure cooking.

A white bowl filled with a chunky soup featuring a rich orange-red broth dotted with small oil droplets. The soup contains several layers of ingredients: bright red tomato chunks, browned ground meat pieces, diced light yellow potatoes, and small green celery bits. These ingredients float evenly throughout the broth, with some sprinkled green herbs on top adding a fresh touch. The bowl sits on a white marbled surface, highlighting the warm colors of the soup. photo taken with an iphone --ar 4:5 --v 7

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 and pepper to taste

Instructions

Step 1: Add the olive oil, chopped onion, and celery to your Instant Pot. Press the sauté button and cook for about 4 minutes until the vegetables soften.
Step 2: Stir in the ground beef and minced garlic. Cook, stirring occasionally, until the beef is browned—about 5 minutes. Drain excess fat if desired.
Step 3: Mix in the tomato paste, then add the diced tomatoes with their juices, beef broth, diced potatoes, and Italian seasoning.
Step 4: Close the Instant Pot lid, ensure the valve is set to “sealing,” and cook on high pressure for 8 minutes.
Step 5: When the cooking time ends, perform a quick pressure release according to your Instant Pot’s instructions.
Step 6: Season the soup with salt and pepper to taste. Stir and serve immediately.

Tips & Variations

For extra veggies, add chopped carrots or green beans before pressure cooking.
Use ground turkey or chicken as a leaner alternative to beef.
If you prefer a thicker soup, mash some of the potatoes before serving.
Fresh herbs like parsley or basil added at the end brighten the flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up image of a black ladle holding a warm, chunky soup above a stainless steel inner pot of a pressure cooker. The soup contains visible layers including light brown cooked ground meat, soft yellow potatoes, bright orange carrots, translucent onions, pale green celery, and red tomatoes mixed in a rich, reddish-brown broth with flecks of green herbs sprinkled on top. Steam rises gently from the soup, creating a cozy, freshly cooked feel. The cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ground beef?

It’s best to thaw the ground beef before adding it to the Instant Pot for sautéing to ensure even browning and to avoid excess moisture.

Can I make this soup in a regular pot on the stove?

Yes, you can cook the ingredients in a large pot. Brown the beef and vegetables first, then add the liquids and simmer until the potatoes are tender, about 30-40 minutes.