Instant Pot Hamburger Soup is a warm, comforting bowl of goodness that combines lean ground beef, hearty veggies and rich tomato-broth flavor. If you’re looking for a satisfying weeknight meal that comes together quickly and delivers big on taste, this soup ticks all the boxes.
Why You’ll Love This Instant Pot Hamburger Soup Recipe
You’ll love this recipe for several reasons:
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It uses everyday ingredients you likely already have on hand, so no special shopping required.
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It’s a one-pot meal (thanks to your pressure cooker) which means less cleanup and more time to relax.
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It packs a nice balance of protein (from the beef), starch (potatoes) and colorful vegetables, so it really eats like a full meal.
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The tomato and seasoning blend creates a deep, homey flavor.
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It’s flexible: you can swap ingredients, adjust veggies and make it your own.
Ingredients
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1 lb lean ground beef (90% lean recommended)
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1 onion, diced
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3 large carrots, chopped into large pieces
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4 medium potatoes, cut into large chunks
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3 cups beef broth
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1 packet onion soup mix
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1 bay leaf
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1½ teaspoons Italian seasoning
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2 teaspoons garlic powder (or substitute 3 cloves garlic, minced)
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1 teaspoon salt
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½ teaspoon pepper
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1 tablespoon Worcestershire sauce
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1 (14-ounce) can diced tomatoes (with juice)
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1 (6-ounce) can tomato paste
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3 cups frozen mixed vegetables (corn, green beans, etc.)
Step-by-Step: How to Make Instant Pot Hamburger Soup
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Set your pressure cooker (e.g., Instant Pot) to the Sauté setting. Add the ground beef and diced onion. Cook, stirring occasionally, until the meat is browned and onions softened. (Don’t break up the meat completely — leaving some larger chunks gives nice texture.)
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Add the chopped carrots and potatoes, beef broth, onion soup mix, bay leaf, Italian seasoning, garlic powder, salt, pepper, and Worcestershire sauce. Stir to combine.
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Dump the can of diced tomatoes (with their juice) and the can of tomato paste on top — but do not stir them in yet.
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Close the lid of the Instant Pot. Set the steam release knob/vent to the “Sealing” position. Cancel the Sauté setting. Select the Pressure Cook or Manual function and set it to 7 minutes at high pressure.
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After the cooking cycle finishes, let the pot sit undisturbed for 15 minutes (natural release). Then carefully release the remaining steam manually by turning the valve to “Venting” in short bursts.
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Open the lid. Stir the soup well to incorporate the tomato paste that was layered on top.
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Finally, stir in the frozen mixed vegetables. Let the residual heat in the soup cook the frozen veggies (just a few minutes is enough).
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Serve hot — ideally with some nice crusty bread.
Helpful Tips
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Use lean ground beef so you don’t have to drain excess fat. If you use a fattier beef, consider draining some grease after browning so the soup isn’t too oily.
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When you add the tomato paste/tomatoes on top without stirring, you help prevent the “burn” warning in the Instant Pot (tomato products can cling to the bottom). Then, stirring after cooking ensures everything mixes nicely.
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Deglaze the pot a little after sautéing (i.e., add a splash of broth and scrape up browned bits) so nothing is stuck to the bottom that might trigger a burn notice.
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Adjust the salt and pepper at the end to taste — since broth, soup mix, and canned tomatoes all contribute salt, you might need less than you think.
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If you want a thicker soup, you can reduce the broth by a bit or mash some of the potatoes gently after cooking.
Substitutions And Variations
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Ground turkey or ground chicken can substitute for beef — swap in chicken broth if using poultry.
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Absolutely — fresh vegetables can be used in place of frozen. If using fresh, chop them to similar size and stir them in just before serving or give them a short cook at the end so they remain crisp-tender.
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Swap potatoes with sweet potatoes or even diced squash for a twist.
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Use low-sodium beef broth if you’re watching your salt intake.
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To make it spicier, add red pepper flakes or a pinch of cayenne.
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For a more Mediterranean flavor, omit the onion soup mix and add fresh herbs (oregano, basil) and perhaps a splash of red wine or balsamic vinegar.
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For a vegetarian version: use plant-based ground “meat,” vegetable broth, and skip the Worcestershire or use a vegetarian alternative.
Storage Instructions
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Refrigerator: Let the soup cool to room temperature, transfer to an airtight container and store in the fridge for up to 3–4 days.
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Freezer: This soup freezes well. Let it cool completely, then store in freezer-safe containers leaving some head-space for expansion. Freeze for up to 3 months. When ready to eat: thaw overnight in the fridge then reheat on the stove, stirring occasionally, and add a splash of broth if needed.
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When reheating, bring to a gentle boil and ensure soup is heated through. Frozen potatoes may soften further on reheating — still tasty, but texture will change slightly.
Nutritional Information
Nutrition will vary depending on exact brands and substitutions, but based on similar recipes:
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Approximately 243–253 kcal per serving
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About 22 g protein, 6 g fat, 26–29 g carbohydrates
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Sodium can be significant (800–1100 mg) depending on broth and canned ingredients used
Use these as approximations only.
Serving Suggestions
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Serve this soup hot with crusty bread, garlic bread or a warm roll to soak up the broth.
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A simple side salad (mixed greens with vinaigrette) pairs nicely, adding freshness.
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Top with a sprinkle of fresh parsley or grated Parmesan for extra flavor.
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For extra comfort, a dollop of sour cream or a swirl of plain yogurt on top adds creaminess.
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Serve with crackers or breadsticks for crunch and variety.
Frequently Asked Questions About Instant Pot Hamburger Soup
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely — fresh vegetables can be used in place of frozen. If using fresh, chop them to similar size and stir them in just before serving or give them a short cook at the end so they remain crisp-tender. Because they’re fresh they might cook a bit quicker and may benefit from being added after the pressure cooking rather than during.
Can I make this soup without an Instant Pot?
Absolutely. You can brown the beef and onions in a large pot on the stovetop, then add all the other ingredients, bring to a boil, reduce heat and simmer for around 30–40 minutes until vegetables are tender. Add frozen veggies near the end so they don’t overcook. It may take a bit longer, but the flavor will still be rich.
Can I freeze the soup with potatoes? Will texture change?
Yes, you can freeze it. Note that potatoes may become softer or more broken down after freezing and reheating, which changes texture slightly and may thicken the soup. If you’re bothered by that, you might remove the potatoes before freezing and add fresh or reheated ones when serving.
My Instant Pot gave a “burn” warning during cooking. What did I do wrong?
Burn warnings often happen when tomato paste or thick sauce touches the bottom of the pot or when you skip deglazing after sautéing. To avoid it: after browning the meat and onions, add a little broth and scrape the bottom of the pot to lift any stuck bits; add the tomato paste/tomatoes on top of the other liquid and don’t stir them in until after cooking — then proceed with pressure cooking.
How do I adjust this recipe for fewer or more servings?
For more servings, you can scale up all ingredients proportionally (e.g., 1.5× or 2×) but ensure your Instant Pot capacity is sufficient and liquid level stays between min and max markings. For fewer servings, divide ingredients accordingly. Keep cooking time the same; pressure cooking doesn’t always scale linearly with volume.
Final Thoughts
Thank you so much for trying this Instant Pot Hamburger Soup recipe. I genuinely hope you enjoy making it as much as I do sharing it. It’s one of those meals that feels hearty and satisfying yet comes together with ease — perfect for busy nights or when you want comfort without fuss. I’m so glad you’re part of this food-loving community, and I can’t wait for you to savor this flavor-packed soup. Enjoy every spoonful, and happy cooking!
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Instant Pot Hamburger Soup
- Total Time: 32 minutes
- Yield: 6 servings 1x
Description
Instant Pot Hamburger Soup is a quick and hearty one-pot dinner made with lean ground beef, potatoes, carrots, and mixed vegetables in a savory tomato broth.
Ingredients
1 lb lean ground beef
1 onion, diced
3 large carrots, chopped
4 medium potatoes, cubed
3 cups beef broth
1 packet onion soup mix
1 bay leaf
1½ tsp Italian seasoning
2 tsp garlic powder (or 3 cloves minced garlic)
1 tsp salt
½ tsp pepper
1 tbsp Worcestershire sauce
1 (14 oz) can diced tomatoes
1 (6 oz) can tomato paste
3 cups frozen mixed vegetables
Instructions
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Set your pressure cooker (e.g., Instant Pot) to the Sauté setting. Add the ground beef and diced onion. Cook, stirring occasionally, until the meat is browned and onions softened. (Don’t break up the meat completely — leaving some larger chunks gives nice texture.)
-
Add the chopped carrots and potatoes, beef broth, onion soup mix, bay leaf, Italian seasoning, garlic powder, salt, pepper and Worcestershire sauce. Stir to combine.
-
Dump the can of diced tomatoes (with their juice) and the can of tomato paste on top — but do not stir them in yet.
-
Close the lid of the Instant Pot. Set the steam release knob/vent to the “Sealing” position. Cancel the Sauté setting. Select the Pressure Cook or Manual function and set it to 7 minutes at high pressure.
-
After the cooking cycle finishes, let the pot sit undisturbed for 15 minutes (natural release). Then carefully release the remaining steam manually by turning the valve to “Venting” in short bursts.
-
Open the lid. Stir the soup well to incorporate the tomato paste that was layered on top.
-
Finally, stir in the frozen mixed vegetables. Let the residual heat in the soup cook the frozen veggies (just a few minutes is enough).
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Serve hot — ideally with some nice crusty bread.
Notes
Use ground turkey for a leaner version and swap beef broth for chicken broth. Fresh vegetables can replace frozen — just chop and add after pressure cooking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner, Soup
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 kcal
- Carbohydrates: 28 g
- Protein: 22 g