This Instant Pot Hamburger Soup is a hearty, healthy weeknight meal the whole family will enjoy. It’s full of protein and vegetables and comes together quickly in an electric pressure cooker. This recipe is ideal for busy evenings, meal prep, or freezing for later.
Instant Pot Soup Rules
Hamburger soup—sometimes called ground beef vegetable soup—is a Midwestern comfort classic: think minestrone with a heartier, home-style twist. This version is designed for the Instant Pot so you can brown the meat, add vegetables and broth, and pressure-cook for a fast, flavorful meal. The active cook time under pressure is very short, but plan for pressure build time when timing your meal.
Step 1: Cook Hamburger + Onion
Start on the Instant Pot’s sauté setting. Add the ground beef and brown it briefly—about a minute—then add a chopped yellow onion. Continue cooking for another 2 minutes while stirring and breaking up the meat. Browning the beef and softening the onion at this stage builds a savory base that lifts the whole soup.
Step 2: Add Everything Else
After sautéing, add the remaining ingredients, stir, and close the lid. You can easily customize the mix of vegetables, swap potatoes, or change the noodle type to suit your family’s preferences.
- garlic (minced)
- sweet potato, cubed (or swap for another potato)
- Yukon gold potato, cubed
- diced tomatoes (canned)
- tomato sauce (canned)
- frozen mixed vegetables (carrots, peas, corn or your choice)
- Italian seasoning and ground oregano
- beef broth
- noodles (macaroni elbows or any short pasta)
Seal the Instant Pot, set to Manual/High pressure, and set the timer to 3 minutes. Note that the Instant Pot typically takes around 20 minutes to build full pressure before the 3 minute cook time begins.
Hamburger Soup Quick Tips
- Noodles: If you plan to store or freeze the soup, cook the pasta separately and add it just before serving. Pasta stored in broth can become overly soft or mushy.
- Add more broth: Soups thicken after refrigeration. Thin leftovers with additional broth or water when reheating to restore the desired consistency.
- Oregano: Ground oregano adds concentrated flavor to broths and sauces; use what you prefer, but a little can make a big difference.
Step 3: Quick Release
When the timer finishes, quick release the pressure and open the lid. Serve the soup right away. Garnish with fresh parsley or your favorite herbs, and pair with warm bread for a comforting bowl.
Freezing Directions
The key to freezing this soup successfully is to leave the pasta out before freezing. Noodles will get soggy after freeze/thaw cycles. Cool the soup completely, transfer to freezer-safe containers or bags, remove excess air, and freeze for up to 3 months. Thaw in the refrigerator and cook fresh pasta on the stovetop before serving, or heat the thawed soup and stir in freshly cooked noodles just before plating.
Tip: If you want to meal-prep for the week, store soup and cooked pasta separately. Reheat soup on the stove or in the microwave, add pasta, and serve. You can also add a splash of broth while reheating to loosen the texture if it has thickened in the fridge.
Ingredients
- 1 lb. ground beef
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 medium sweet potato, cubed
- 1 Yukon gold potato, cubed
- 3 bay leaves
- 1 tablespoon Italian seasoning
- 2 teaspoons ground oregano
- 1 15-oz. can diced tomatoes
- 1 15-oz. can tomato sauce
- 6 cups beef broth (adjust for desired consistency)
- 2 cups frozen veggies (carrot, peas, corn mix recommended)
- 2 cups macaroni elbows (or preferred pasta), cooked separately if freezing
Instructions
- Turn the Instant Pot to sauté and add ground beef. Cook 1 minute, then add the chopped onion. Continue for 2 more minutes, breaking up the beef and stirring frequently.
- Add garlic, sweet potato, Yukon potato, bay leaves, Italian seasoning, oregano, diced tomatoes, tomato sauce, beef broth, and frozen vegetables. Stir to combine.
- Secure the lid, move the pressure valve to seal, and select Manual/High pressure for 3 minutes. Allow about 20 minutes for the cooker to reach pressure before the short cook time begins.
- When the timer finishes, quick-release the pressure carefully, open the lid, remove bay leaves, and taste for seasoning. Add salt and pepper if needed.
- If using pasta, add cooked pasta just before serving. Garnish with fresh parsley or grated Parmesan as desired.
Tips & Notes
- Pressure build: Plan for 20–25 minutes of pressure build time in addition to the 3 minutes cook time.
- Broth: Soups thicken in the fridge—add extra broth or water when reheating leftovers.
- Noodles for meal prep: Cook and rinse pasta separately, then combine with soup at serving time to avoid soggy leftovers.
- Recipe variations: Swap ground turkey for beef to reduce fat, or add different vegetables like green beans or zucchini.
Nutrition (approximate per serving)
Calories: 314 kcal • Carbohydrates: 36 g • Protein: 23 g • Fat: 9 g • Fiber: 7 g • Sugar: 10 g
Nutrition estimates are approximate and should be used as a guideline only.
More Instant Pot Soup Recipes
- Instant Pot Stuffed Pepper Soup
- Tuscan Turkey Soup
- Instant Pot Butternut Squash Soup