Instant Pot Hamburger Soup
My recipe for Instant Pot Hamburger Soup is hearty, warm, and so wholesome, complete with beef and veggies. Ready to enjoy in an hour!
Servings 4 servings
Calories 490kcal
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 pound lean ground beef
- 1 onion finely chopped
- 2 garlic cloves minced
- 4 large carrots chopped large
- 4 medium potatoes chopped large
- 1-2 sticks celery finely chopped
- 4 cups beef broth
- 2 bay leaves
- 1 Tablespoon Worcestershire sauce
- 14.5 ounces diced tomatoes canned
- 1 Tablespoon tomato paste
- 2 cups vegetables your choice, canned (see notes)
- Salt and pepper to taste
- Italian Seasoning optional
Instructions
- Turn on the sauté option of your Instant Pot. Heat 2 tablespoons olive oil and add 1 finely chopped onion and 2 cloves minced garlic. Stir for about 1-2 minutes, until translucent.
- Add 1 pound ground beef and cook until browned, stirring from time to time.
- Stir in 1-2 sticks chopped celery, 4 large chopped carrots, 4 medium chopped potatoes, 1 tablespoon tomato paste, and 1 14.5 ounce can diced tomatoes.
- Add 4 cups beef broth, 1 tablespoon Worcestershire sauce, 2 bay leaves, and salt, pepper, and Italian seasoning (if using) to taste.
- Stir in canned vegetables.
- Close the lid and make sure the valve is in the Sealing position. Turn to Manual on high pressure and set the time to 8 minutes.
- When 8 minutes is up, let the pressure release naturally. If you are in a rush, wait 10 minutes, then carefully release it manually. Carefully open the lid. Stir, serve, and enjoy!
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 58g | Protein: 36g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1170mg | Potassium: 1978mg | Fiber: 11g | Sugar: 9g | Vitamin A: 16846IU | Vitamin C: 61mg | Calcium: 139mg | Iron: 7mg
