Instant Pot Hamburger Soup

Ground beef, wholesome veggies, and a tasty broth come together easily using the Instant Pot for this classic hearty hamburger soup recipe.

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Course: Main Course, Soup

Cuisine: American

Keyword: instant pot hamburger soup

Prep Time: 10

Cook Time: 7

Pressurizing and Releasing: 20

Total Time: 37

Servings: - 8 servings

Calories: 309kcal

Cook ground beef, onion, and bell pepper using saute setting until meat is browned and onions soft and translucent, about 7-8 minutes. Use a wooden spoon to break up the meat as it cooks. Stir in the garlic in the last minute of cooking. Drain off any excess grease if there’s a lot in pot.
Add potatoes, canned tomatoes, tomato paste, broth, Worcestershire sauce, and bay leaf to Instant pot. Cover with lid and cook under high pressure for 7 minutes. When finished use quick release and remove the lid.
Add frozen vegetables, Italian seasoning, and smoked paprika. Stir into soup. Allow to sit for five minutes. The residual heat in the soup will cook and heat veggies. Taste and add salt, black pepper to taste, and crushed red pepper.

Season the Beef: You can add salt and pepper to the beef while sauteing it, to bring out more flavor.

Deglaze the Bottom of the Instant Pot: After you saute, be sure to scrape off any excess food stuck to the pot before you pressure cook, otherwise it could burn.

Add the Tomato-Based Ingredients Last: When layering in the ingredients of the soup, put in the diced tomatoes and tomato paste last because they can cause a burn warning if they touch the bottom of the Instant Pot. Don't mix them in until after pressure cooking.

Storing and Reheating: Leftovers keep in an airtight container in the refrigerator for up to 5 days, or freeze the soup for up to 3 months. Reheat on the stovetop or in the microwave on medium heat for 30-60 second intervals until it is heated through. If frozen, thaw it out in the fridge overnight before reheating.