Instant Pot Hamburger Soup is an easy and fast instant pot dinner recipe, that only cooks for 4 minutes! This is a healthy soup recipe that is full of veggies and protein and can be easily put together on a busy weeknight.
12oz bag of frozen mixed vegetables (carrots, green beans, peas, corn)
1teaspoonsugar **optional, but it helps cut the acidity and bite of the tomatoes
Instructions
With your Instant Pot on sauté mode soften the onions and garlic in the oil for about 3-4 minutes. Add the ground beef and cook, while crumbling for about 5 minutes (it's ok if it isn't cooked all the way thru).
Drain the excess grease from the ground beef/onion mixture.
Stir in the salt, pepper, rosemary (optional), potatoes, beef base, tomato paste, Worcestershire sauce, and beef broth, and give it a stir to incorporate everything.
1 teaspoon fresh rosemary, minced **optional, but recommended, ½ teaspoon kosher salt, pepper to taste, 1 russet potato, peeled and cut into ½-1 inch dice, 1 tablespoon Worcestershire sauce, ½ tablespoon beef base, 32 oz beef broth, ½ tablespoon tomato paste
Turn off the saute mode, pop the lid on and set it to manual/pressure mode, on high pressure, for 4 minutes. Do a quick release of pressure.
Stir in the can of diced tomatoes and the bag of frozen veggies. Give it a stir and let it sit for about 5 minutes so the veggies can warm thru. Taste for additional seasoning (sugar, salt, or pepper).
15 oz can diced tomatoes, 12 oz bag of frozen mixed vegetables (carrots, green beans, peas, corn), 1 teaspoon sugar **optional, but it helps cut the acidity and bite of the tomatoes
Video
Notes
TO MAKE AHEAD- follow the recipe as written, store the cooled soup in an airtight container for up to 4 days. REHEAT- Reheat in the Instant Pot using the sauté function, or microwave by the portion for 2 minutes.