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Instant Pot Hamburger Soup is a delicious, classic soup recipe. Made with ground beef, hearty veggies, and a tasty broth, this pressure cooker hamburger soup has a pretty fast cook time, so you can have it on your table in about an hour.
Originally published 4/17/18
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?
Today’s recipe for a classic hamburger soup made in the Instant Pot uses basic, tasty, ingredients.
This pressure cooker Hamburger Soup is similar to a 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 all of those hearty vegetables with the chunks of hamburger! The tasty broth is rich and comforting. Mmmmmmmm.
No wonder this is a classic recipe that families love! My kids have always liked this hamburger soup recipe.
And here you have it! This pressure cooker hamburger soup is the perfect thickness, from the tomato paste, and the potatoes.
The flavors are classic and simple, and so delicious! I hope you are staying warm, and whipping up a batch of Instant Pot Hamburger Soup!
Instant Pot Taco Soup
Instant Pot Simple Potato Soup
Instant Pot Chicken Corn Chowder
Instant Pot Stuffed Pepper Soup
Instant Pot Chicken Noodle Soup
Soups are one of the best things to make in your Instant Pot.
Pressure cooker soups retain more nutrition because the nutrients stay in the food from the pressure cooking.
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If you make this delicious pressure cooker hamburger soup recipe, please leave a comment with a star rating below. I’d love to know how you liked it!
Instant Pot Hamburger Soup
Equipment
Ingredients
- 1 lb Lean Ground Beef (I like using 90% lean)
- 1 Onion, diced
- 3 lrg Carrots, chopped in large pieces
- 4 med Potatoes, cut large
- 3 cups Beef Broth
- 1 packet Onion Soup Mix
- 1 Bay Leaf
- 1 ½ teaspoons Italian Seasoning
- 2 teaspoons Garlic Powder (or 3 cloves garlic, minced)
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 Tablespoon Worcestershire Sauce
- 1 14-ounce can Diced Tomatoes (with juice)
- 1 6-ounce can Tomato Paste
- 3 cups Frozen Mixed Vegetables (with corn, green beans, etc.)
Instructions
- 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 but 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 +/- button or dial to select 7 minutes. 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make This hamburger soup Recipe and More
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Hi, I am a new IP user and I am looking so forward to making this tonight. The only problem is my son does not like tomatoes. Do you suggest tomato sauce,juice or soup in place if the diced tomatoes?
Thank you!
HI Betsy, you can add some tomato soup, but add it last and don’t stir it until after pressure cooking.
Hi Sandy….I just bought an IP DUO60 V3 & was searching for easy recipes & I came across this one.
In your instructions, after you do the natural release, what do you mean by “in short bursts at first” release the remaining steam manually. How is “in short bursts” done? I wish I had confidence in using my IP…..
Please reply. Thank you.
You will open the steam release knob by turning it to the Venting position. Watch it carefully, and if any of the soup starts to spew out of the vent with the steam, turn the knob back to the Sealing position. Then try again, opening for a short burst and closing it again until you are sure none of the soup will be coming out with the steam.
I’d like to make this but don’t have the onion soup mix. Any suggestions for a substitution? Thanks!
4 Tbsp Minced Onion Flakes
2 Tbsp Beef Bouillon Powder, low sodium
½ tsp Onion Powder
¼ tsp Parsley Flakes
1/8 tsp Ground Celery Seeds
1/8 tsp Black Pepper
1/8 tsp Sweet Paprika
1/8 tsp Salt
I didn’t see your reply before I made this without the onion soup mix. It came out great anyway and is really delicious! I’m going to get the ingredients to make the soup mix because I plan to make this soup a lot! Thanks!
P.s. I’m also live in the PNW…in the beautiful Oregon Willamette Valley!
Oh I do love Oregon! I lived in Portland for a couple of years.
Great soup receipe. Made it with beefy onion soup mix, and used 4 cups water instead of 3. Used my own beef broth made with organic beef gel. Only added 1 1/2 c frozen mixed veg . Added macaroni at end and let set to cook in hot soup. Excellent receipe. A keeper
Thank you, Carol. I’m glad you liked this soup! Thank you for your review.
So good. lots of flavor.
Thank you for this delicious recipe! I followed it exactly as you posted and my entire family loved it!! I’m pretty new to Instant Pot cooking and am loving that I can make such tasty, nutritious meals so quickly. Thank you!
This was very good. Every person at the table really liked it, and we’re all looking forward to the leftovers! I didn’t have any mixed vegetables, so I cut up a couple cups of
cabbage and cooked it with the stew, then added a cup of frozen grean beans at the end. I also added extra beef bouillon so liquid would be covering the vegetables, and an extra bouillon cube for the heck of it. It tasted really delicious. My mother-in-law especially liked it. Thanks for sharing this recipe.
Hi Denise, I’m so glad you all liked it! Thank you for leaving a review!
I just made this!! So delicious!!!
Awesome! Thank you!
Hello, is it necessary to do the Natural Release after 15 minutes or would it be okay to leave it to do the Natural Release on its own (I need to start it & leave & would like it ready to eat when I return).
Thank you!
If you turn off the warming feature it should be fine. You will still need to add the frozen veggies when you open it.
Hi was going to make this tonight and was curious how the frozen vegetables cook after adding them at the end?
The veggies will cook in the heat of the hot soup. Just stir them in and let it sit for a few minutes while you get the table set!