Here’s one of those cozy meals that feels like a warm hug — a rich and hearty hamburger soup made right in the Instant Pot. It’s packed with ground beef, tender potatoes, and simple pantry staples, all simmered in a flavorful tomato broth. Perfect for chilly evenings or lazy weeknights when you want something filling without much effort.
Why I Keep Coming Back to This Soup
This is one of those recipes I turn to when the fridge is looking bare and I just want to throw a few humble ingredients together to make something satisfying. The Instant Pot really does magic here — everything cooks fast, but the flavor develops like it’s been simmering for hours.
And honestly, it’s super forgiving. If you’ve got random veggies to use up or leftover broth in the fridge, toss them in. The base is flexible and always delicious. It’s also a great way to use up that lonely bag of potatoes or that half-empty carton of beef broth.
Ingredients You’ll Need
- Olive oil, onion, and celery – These build a nice aromatic base. I prefer sweet onions like Vidalia for a milder flavor, but any yellow onion works.
- Ground beef – Use 95% lean if you can; it keeps the soup rich but not greasy.
- Garlic – I usually toss in a few extra cloves because I love that warmth it adds.
- Tomato paste and diced tomatoes – Pantry heroes! They give this soup a deep, rich tomato flavor.
- Beef broth – A standard 32 oz carton is just right for this. I use low-sodium when I want more control over the salt.
- Potatoes – I go for Russets, but Yukon Gold or red potatoes work too.
- Italian seasoning – A mix of herbs in one jar makes things easy and adds great depth.
A Little Tip About the Beef
If you use extra lean ground beef (like 95% lean), you probably won’t need to drain any fat after browning. There’s just enough left to flavor the soup without making it greasy. If you’re using something fattier, definitely spoon out some of the excess fat after browning the meat — no one wants an oily broth.
How to Make It in the Instant Pot
Here’s a quick breakdown of how it comes together:
- Sauté the base: Add oil, chopped onion, and celery to the Instant Pot. Hit the sauté button and cook for about 4 minutes until softened.
- Brown the beef: Stir in the garlic and ground beef. Cook until browned, breaking it up as it cooks.
- Build the soup: Stir in the tomato paste, diced tomatoes, broth, Italian seasoning, and potatoes.
- Cook under pressure: Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
- Release and season: Do a quick release, then open the lid carefully. Season with salt and pepper to taste. That’s it — your soup is ready!
Swaps and Add-Ins
- Veggies: Got carrots? Dice them and toss them in with the celery. A can of drained corn or green beans also works well. Stir in spinach at the end and let it wilt for a boost of greens.
- Broth: Use low-sodium beef broth if you’re watching your salt intake.
- Beef alternatives: Ground turkey or chicken works fine too, though the flavor will be a bit lighter.
What to Serve With It
Since the soup is already filling on its own, I usually keep the sides simple:
- A slice of crusty bread or dinner rolls for dunking.
- Cheesy garlic bread if I’m feeling indulgent.
- For a lighter touch, pair it with a green salad — something crisp with a tangy vinaigrette works really well alongside the rich broth.
Leftovers and Storage
This soup keeps really well, and I think it might taste even better the next day.
- Fridge: Store in an airtight container for 3 to 4 days. Reheat in a saucepan over low heat, stirring occasionally.
- Freezer: It freezes beautifully. Store in individual portions for easy lunches or dinners. Use within 3 months for best taste.
Instant Pot Hamburger Soup
This Instant Pot hamburger soup is simple and full of flavor! It's a lighter comfort food recipe made with everyday staples like ground beef and potatoes.
Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 celery sticks, chopped
- 1 pound extra lean (95% lean) ground beef
- 3 cloves garlic, minced
- 2 heaping tablespoons tomato paste
- 1 (28 fl oz) 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 olive oil, chopped onion, and celery to the Instant Pot. Press the sauté button and cook for 4 minutes.
- Stir in the ground beef and garlic. Cook until the beef is browned, stirring occasionally (about 5 minutes). If using extra lean beef, you likely won’t need to drain much fat, but you can drain some if preferred.
- Mix in the tomato paste, then add diced tomatoes, beef broth, potatoes, and Italian seasoning.
- Close the lid, set the valve to "sealing", and cook on high pressure for 8 minutes.
- When the timer ends, do a quick pressure release.
- Add salt and pepper to taste, then serve right away
Notes
- Makes 4 to 6 servings.
- You can use anywhere from 1 to 1.5 pounds of ground beef.
- Choose low-sodium beef broth if watching your salt intake.
- Inactive time reflects the time the Instant Pot takes to reach pressure.
- A stovetop version is an option if you don’t have an Instant Pot.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 353Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 66mgSodium 772mgCarbohydrates 31gFiber 4gSugar 8gProtein 25g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Quick Note Before You Go
This Instant Pot hamburger soup is my go-to when I want comfort food without the fuss. It’s hearty, budget-friendly, and easy to customize. Whether you’re making it for your family or just meal-prepping for the week ahead, this soup is a winner every time.
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