This Instant Pot Hamburger Soup easy and budget friendly, but doesn’t skimp on flavour! Made with extra lean ground beef, frozen vegetables and a handful of pantry staples, this delicious soup will earn a repeat spot on your menu!
If you’re looking for more budget-friendly meals, you might like my Instant Pot Chicken Ramen Stir Fry!
Why we love this recipe
January is peak soup season and it’s also the time of year when many people set resolutions for the year. I’m not a huge fan of resolutions, but I do like the idea of picking a word for the year to set my intention. This year my word is “ease” and meals like this pressure cooker hamburger soup fit the bill. We love this soup because it’s
- Extra lean ground beef – I like to use extra lean so I don’t need to drain excess grease from the pot (I find there’s very little and what’s there adds flavour). If you’re not a fan of beef, you could use ground turkey instead.
- Onion and celery – sautéed for flavour
- Beef broth – you could use chicken broth in a pinch, but beef is definitely the best choice for this soup!
- Mixed frozen vegetables – you can find pre-mixed veggies or make your own blend using frozen carrots, peas, corn and green beans.
- Russet potato – or yellow potato
- Seasonings: Italian blend, garlic powder, salt and bay leaves
- Worcestershire sauce – adds depth of flavour, don’t skip it!
- Diced tomatoes – I use a petite-diced variety so that the pieces of tomato don’t overwhelm any spoonful.
- Tomato paste – thickens the broth and enhances the tomato flavour
How to make it
Find the detailed recipe with measurements below in the recipe card.
Turn on the Sauté function on your Instant Pot and wait until the screen says “hot”. Add the olive oil and sauté the onion and celery until softened and fragrant.
Add the ground beef, use a spatula to break it apart into smaller pieces, then season it with the salt and garlic powder. Continue to sauté the beef until browned and fully cooked through. Press “cancel” to turn off the Sauté function.
Pour in a small amount of broth and use the spatula to deglaze the bottom of the pot (scrape up any bits of food stuck to the bottom). This will prevent a burn warning.
Pour in the rest of the broth, then add the Italian seasoning and Worcestershire sauce. In the following order, layer on the diced potatoes, mixed frozen vegetables, diced tomatoes and tomato paste. Add the bay leaves last and do not stir.
Pressure cook on High for 6 minutes. At the end of cooking time, carefully release the pressure (let a bit of steam out at a time to avoid splatter), open the lid and remove the bay leaves. Give everything a stir, season with additional salt and pepper to taste, then serve!
Tips for success
Storage and Reheating
Fridge: Transfer to storage containers and let the soup cool before closing the lid. Place in the refrigerator and eat within 4 days.
Freezer: Leave at least an inch of space from the top of the container to allow for expansion as it freezes. Allow the soup to cool completely, close the lid, label with the “eat by” date and place in freezer. Eat within 3 months.
How to reheat: thaw in the refrigerator overnight or use the defrost function on your microwave (only microwave if you used a glass storage container). Reheat in a sauce pan over medium-low heat, stirring frequently. Add a splash more broth or water if needed. For food safety reasons, bring the soup to a rolling boil and ensure it reaches a temperature of 165°F.
More Instant Pot soup recipes you’ll love
- Instant Pot Lasagna Soup
- Instant Pot Stuffed Pepper Soup
- Instant Pot Cabbage Soup
- Instant Pot Chicken Enchilada Soup
- Instant Pot Loaded Cauliflower Soup
- Hearty Instant Pot Veggie Soup
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Instant Pot Hamburger Soup
- 2 teaspoons olive oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 lb extra lean ground beef
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 4 cups beef broth (or 4 teaspoons Beef Better Than Bouillon + 4 cups water)
- 1 tablespoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 2 cups peeled and diced russet potato (about 1 large russet; can sub yellow potato)
- 2 cups mixed frozen vegetables (green beans, corn, peas and carrots are all good choices)
- 15 oz canned diced tomatoes
- 3 tablespoons tomato paste
- 2 bay leaves
- Salt and pepper (to taste after cooking)
- Brown the beef. Turn on the Sauté function on your Instant Pot. Wait until the screen says "hot", then add the olive oil. Add the onion and celery and sauté until softened and fragrant, about 3 minutes. Next, add the beef and break it apart into smaller pieces with a spatula while it cooks. Season the beef with the garlic powder and salt. Continue to sauté until the beef is browned and fully cooked. Turn off the Sauté function.
- Deglaze. Add about ¼ cup of beef broth and use a flat-bottomed spatula to scrape up any bits of food that are stuck to the bottom of the liner. Pour in the remaining broth.
- Layer the remaining ingredients. In the following order, add the Italian seasoning, Worcestershire sauce, diced potato, frozen vegetables, diced tomatoes, tomato paste and bay leaves. Do not stir.
- Pressure cook. Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 6 minutes (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take about 20 minutes to come to pressure.
- Release pressure, season and serve. At the end of cook time, do a controlled quick release of the pressure (let a bit of pressure out at a time rather than opening the vent all the way – I like to use a wooden spoon to open the vent to avoid splatter). Open the lid and remove the bay leaves, then give the soup a good stir to ensure the ingredients are evenly distributed. Season with additional salt and pepper to taste, then serve with crusty bread or biscuits.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.