Description
This hearty Instant Pot Hamburger Soup combines lean ground beef, fresh vegetables, and savory tomato broth for a comforting and quick one-pot meal. Perfect for busy weeknights, this soup delivers robust flavors with minimal prep and cooking time using the Instant Pot pressure cooker.
Ingredients
Scale
Vegetables
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 3 cloves garlic, minced
- 2 large Russet potatoes, diced
Meat
- 1 pound extra lean (95% lean) ground beef
Other Ingredients
- 1/2 tablespoon olive oil
- 2 heaping tablespoons tomato paste
- 1 (28 fluid ounce) can diced tomatoes with juices
- 4 cups beef broth
- 1/4 teaspoon Italian seasoning (or to taste)
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Add the olive oil, chopped onion, and celery to your Instant Pot. Press the sauté button and cook for 4 minutes, stirring occasionally until the vegetables are softened.
- Brown the Beef: Stir in the ground beef and minced garlic. Cook for about 5 minutes until the beef is browned, stirring occasionally. Since the beef is extra lean, draining fat is optional; you can drain some or none depending on your preference.
- Add Flavorings and Liquids: Stir in the tomato paste, then add the diced tomatoes with their juices, beef broth, diced potatoes, and Italian seasoning. Mix well to combine all ingredients.
- Pressure Cook: Close the Instant Pot lid securely and set the valve to the ‘sealing’ position. Cook on high pressure for 8 minutes to allow flavors to meld and potatoes to become tender.
- Release Pressure: Once the cooking cycle completes, perform a quick pressure release by carefully turning the valve to ‘venting’ to release the steam.
- Season and Serve: Open the lid, season the soup with salt and pepper to taste, stir gently, and serve immediately while hot.
Notes
- Using extra lean beef reduces the fat content but you can choose ground beef with slightly higher fat for richer flavor.
- Feel free to add other vegetables like carrots or bell peppers for variation.
- If you prefer a thicker soup, you can mash some of the potatoes after cooking.
- Serve with crusty bread or a side salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot, hamburger soup, ground beef soup, pressure cooker soup, quick dinner, healthy soup, easy soup recipe
