Instant Pot Hamburger Soup Recipe (Easy & Hearty!)

This Instant Pot Hamburger Soup is the kind of meal that fills the whole house with the most incredible smell — savory beef, tender vegetables, and a rich tomato broth bubbling away while you help with homework. It’s hearty, deeply comforting, and comes together so fast on a busy weeknight that it’s become a permanent fixture in our dinner rotation.

Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced into coins
• 3 stalks celery, chopped
• 2 medium potatoes, peeled and cubed (about 2 cups)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 3 cups beef broth
• 1 cup frozen green beans or frozen corn
• 1 tsp Worcestershire sauce
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 1 tbsp olive oil

Substitution Tips: Swap potatoes for sweet potatoes for a slightly sweeter, nutrient-rich twist. Ground turkey works beautifully in place of beef if you want a lighter version. For picky eaters, use mild diced tomatoes and skip the paprika — the soup stays just as flavorful and kid-friendly.

Timing

• Prep Time: 10 minutes
• Cook Time: 25 minutes (including pressure build time)
• Total Time: 35 minutes

Meal-Prep Tip: Chop your vegetables the night before and store them in an airtight container in the fridge. When dinner time rolls around, you’ll have everything ready to go — this soup will be on the table in under 20 minutes flat.

How to Make Instant Pot Hamburger Soup

1. Sauté the Beef and Aromatics

Set your Instant Pot to the Sauté function and add the olive oil. Once it shimmers — about 30 seconds — add the ground beef and diced onion together. Break the beef apart with a wooden spoon as it cooks. You want to hear that satisfying sizzle and watch the meat go from pink to deeply browned, which takes about 5–6 minutes. This browning step is everything — it builds a rich, savory base flavor that makes this hamburger soup taste like it simmered all day. Drain any excess fat if needed, then stir in the minced garlic and cook for another 30 seconds until fragrant. Your kitchen should smell absolutely amazing right now.

2. Add the Vegetables and Broth

Add the carrots, celery, and potatoes to the pot and give everything a good stir. Pour in the diced tomatoes, tomato sauce, and beef broth. Add the Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir to combine everything evenly. The liquid should just cover the vegetables — that’s exactly what you want. Finally, scatter the frozen green beans or corn right on top. Do not stir after this point; layering the frozen vegetables on top prevents a potential burn warning on your Instant Pot.

3. Pressure Cook

Secure the lid and set the valve to Sealing. Select Pressure Cook (High) and set the timer for 10 minutes. The pot will take about 8–10 minutes to come to full pressure before the countdown begins — that’s completely normal. Once cooking is complete, carefully perform a Quick Release by switching the valve to Venting. Stand back a little; there will be a rush of steam. When the pin drops and it’s safe to open, remove the lid and stir gently.

4. Taste, Adjust, and Serve

Give the soup a good stir and taste it before serving. Now is your chance to adjust the seasoning — sometimes a little extra salt or a pinch more paprika makes all the difference. The broth should be rich and deeply flavored, the potatoes fork-tender, and the vegetables perfectly soft without being mushy. Ladle this beautiful beef and vegetable soup into bowls while it’s piping hot. This recipe is truly one of those unforgettable, feel-good meals.

Nutritional Information

Per serving (approx. 1.5 cups): Calories: 290 | Protein: 22g | Carbohydrates: 24g | Fat: 10g | Fiber: 4g | Sodium: 620mg. Values are approximate and will vary based on specific ingredients and portions used.

Serving Suggestions

Serve this hearty Instant Pot beef soup with warm, crusty bread or buttery dinner rolls for soaking up every last drop of that incredible broth. A simple green side salad balances the richness perfectly. For a cozy, all-in-one dinner, a slice of cheesy garlic toast on the side keeps everyone at the table happy — kids included.

Common Mistakes to Avoid

• Skipping the sauté step: Browning the beef first adds essential depth of flavor. Don’t rush past it.
• Adding too much liquid: Stick to the measured broth. Too much liquid dilutes the rich tomato base and makes the soup thin.
• Cutting vegetables unevenly: Large chunks of potato take longer to cook than small pieces of celery. Keep cuts roughly the same size so everything finishes together.
• Not releasing pressure carefully: Always keep hands and face away from the steam valve during Quick Release to avoid burns.

Storing Tips

Store leftover hamburger soup in an airtight container in the refrigerator for up to 4 days. It freezes beautifully for up to 3 months — just thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat, adding a splash of broth to loosen the consistency if needed.

Conclusion

This Instant Pot Hamburger Soup is everything a family dinner should be — nourishing, deeply flavorful, and ready without the stress. Make it once and it will absolutely earn a permanent spot in your weekly meal plan. Save this recipe for your next cozy night in!

FAQs

Can I make this hamburger soup without an Instant Pot?
Absolutely. Brown the beef in a large pot on the stovetop, add all remaining ingredients, and simmer covered over medium-low heat for 30–35 minutes until vegetables are tender.

My kids don’t like chunks of tomato. What can I do?
Use tomato sauce only and skip the diced tomatoes entirely. The soup will still have a rich tomato flavor without the texture that some picky eaters object to.

Can I add pasta or rice to this soup?
Yes! Stir in cooked pasta or rice after pressure cooking to avoid them becoming mushy. Small pasta shapes like ditalini work especially well.

Why did I get a burn notice on my Instant Pot?
This usually happens if the tomato sauce scorches on the bottom. Always deglaze the pot with a splash of broth after sautéing before adding remaining ingredients, and avoid stirring after adding the tomato products.

Can I double this recipe?
Yes, but do not fill your Instant Pot past the max fill line. A 6-quart pot handles a doubled batch well — just keep the cook time the same.

Instant Pot Hamburger Soup

A hearty, comforting beef and vegetable soup made in the Instant Pot with a rich tomato broth. Ready in just 35 minutes, it's perfect for busy weeknights and the whole family will love it.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 4

Calories: 290

Ingredients Method Notes

Ingredients

  

• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced into coins
• 3 stalks celery, chopped
• 2 medium potatoes, peeled and cubed (about 2 cups)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 3 cups beef broth
• 1 cup frozen green beans or frozen corn
• 1 tsp Worcestershire sauce
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• to taste salt and black pepper
• 1 tbsp olive oil

Method

 

Sauté the Beef and Aromatics

1. Set your Instant Pot to the Sauté function and add the olive oil. Once it shimmers — about 30 seconds — add the ground beef and diced onion together.
2. Break the beef apart with a wooden spoon as it cooks, browning it for about 5–6 minutes until no longer pink. Drain any excess fat if needed.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the Vegetables and Broth

1. Add the carrots, celery, and potatoes to the pot and give everything a good stir.
2. Pour in the diced tomatoes, tomato sauce, and beef broth. Add the Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir to combine everything evenly.
3. Scatter the frozen green beans or corn right on top. Do not stir after this point; layering the frozen vegetables on top prevents a potential burn warning on your Instant Pot.

Pressure Cook

1. Secure the lid and set the valve to Sealing. Select Pressure Cook (High) and set the timer for 10 minutes.
2. The pot will take about 8–10 minutes to come to full pressure before the countdown begins. Once cooking is complete, carefully perform a Quick Release by switching the valve to Venting. Stand back a little to avoid the rush of steam.
3. When the pin drops and it's safe to open, remove the lid and stir gently.

Taste, Adjust, and Serve

1. Give the soup a good stir and taste it before serving. Adjust seasoning as needed — add extra salt or a pinch more paprika if desired.
2. Ladle the soup into bowls while piping hot and serve immediately.

Notes

Substitution Tips: Swap potatoes for sweet potatoes for a slightly sweeter, nutrient-rich twist. Ground turkey works in place of beef for a lighter version. For picky eaters, use mild diced tomatoes and skip the paprika. Meal-Prep Tip: Chop vegetables the night before and store in an airtight container in the fridge. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium-low heat, adding a splash of broth if needed. Common Mistakes: Do not skip the sauté step; avoid adding too much liquid; cut vegetables evenly; always release pressure carefully by keeping hands and face away from the steam valve.