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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.
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Prep Time 10 minutes
Cook Time 25 minutes
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.