Soup weather is still upon us, so to warm you guys up, I’m sharing my recipe for a classic Instant Pot Hamburger Soup. This is a pressure cooker ground beef soup that uses basic, but tasty, ingredients. It has a pretty fast cook time, so you can have it on your table in about an hour.
Instant Pot Hamburger Soup
I hope you are surviving the snow and freezing temperatures, my friends. Here in the Pacific Northwest it is the rainy season. Haha, isn’t it always?
Here, April Showers is a real thing, and my family eats a lot of soup this time of year. Especially soup with loads of veggies in it. Something about Spring makes us crave vegetables.
This Instant Pot Hamburger Soup is really a version of Vegetable Beef Soup, only it calls for hamburger instead of stew meat. It cooks faster because the ground beef takes less time.
Instant Pot Hamburger Soup is pretty easy to throw together, and here I’ve shown you the steps (for all you visual learners, like me) to make it:
I love those chunky vegetables with the pieces of ground beef! The broth is rich and comforting. Mmmmmmmm.
And here you have it! It is the perfect thickness, from the tomato paste, and the potatoes. The flavors are classic and simple. I hope you are staying warm, and whipping up a batch of Instant Pot Hamburger Soup!
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Instant Pot Hamburger Soup is a comforting classic ground beef stew made with simple, tasty ingredients. This pressure cooker hamburger soup is a family favorite!
- 1 lb Lean Ground Beef (I like using 90% lean for this recipe)
- 1 Onion, diced
- 3 lrg Carrots, chopped large (or a small bag of baby carrots)
- 4 med Potatoes, chopped large
- 3 cups Beef Broth
- 1 packet Onion Soup Mix
- 1 Bay Leaf
- 1 1/2 tsp Italian Seasoning
- 2 tsp Garlic Powder (or 3 cloves garlic, minced)
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 Tbsp Worcestershire Sauce
- (1) 14 oz can Diced Tomatoes (with juice)
- (1) 6 oz can Tomato Paste
- 3 cups Frozen Mixed Vegetables (with corn, green beans, etc.)
Turn the pot on to the Sauté setting. Add the ground beef and the onions. Cook, stirring occasionally, until the meat is cooked. Don't break up the meat completely, as some bigger chunks are nice in the soup.
Add the chopped carrots and potatoes, beef broth, onion soup mix, bay leaf, Italian seasoning, garlic powder, salt, pepper, and Worcestershire sauce. Stir.
Dump the can of diced tomatoes and tomato paste on top and do not stir.
Close the lid and set the steam release knob to the Sealing position.
Cancel the Sauté setting. Press the Pressure Cook/Manual button or dial and then the + or - button or dial to select 7 minutes. Make sure it is set to High pressure. It will take several minutes to come to pressure.
When the cooking cycle is finished, let the pot sit undisturbed for 15 minutes (15 minute natural release). Then carefully, in short bursts at first, release the remaining steam manually, by turning the steam release knob to the Venting position.
Stir the soup well to incorporate the tomato paste.
Then stir in the frozen vegetables and let sit for a few minutes before serving. The veggies will cook in the heat of the hot soup.
Serve hot with some nice crusty bread!
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