Easy Instant Pot Hamburger Soup + Video
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.
Servings 5 people
Calories 378kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 lb. ground beef it is best to use a lower fat content beef for this recipe, like 85/15 or 90/10
- 1 teaspoon fresh rosemary, minced **optional, but recommended (could use fresh thyme as a substitute)
- 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
- ½ tablespoon tomato paste
- 32 oz beef broth
- 15 oz can diced tomatoes do not drain
- 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
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).1 tablespoon olive oil, 1 yellow onion, diced , 2 garlic cloves, minced, 1 lb. ground beef
- 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.
Nutrition
Calories: 378kcal | Carbohydrates: 25g | Protein: 22g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1302mg | Potassium: 907mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3583IU | Vitamin C: 20mg | Calcium: 88mg | Iron: 4mg
