PREP TIME: 10 mins | COOK TIME: 17 mins | INACTIVE TIME: 15 mins | TOTAL TIME: 42 mins | SERVINGS: 6
I love how this soup comes together easily using only everyday ingredients. Healthy and flavorful Instant Pot Hamburger Soup to welcome the chilly nights. A comforting soup, very versatile, and delicious! If desired, you can throw in some veggies in it. And you don’t have to worry too much about measuring the ingredients which I like so much because I always gravitate to recipes where I have freedom in cooking.
INGREDIENTS
1/2 tbsp olive oil
1/2 medium onion chopped
2 sticks celery chopped
1 lb extra lean (95% lean) ground beef
3 cloves garlic minced
2 heaping tbsp tomato paste
1 (28 fluid oz.) can diced tomatoes with juices
4 c. beef broth
2 large Russet potatoes diced
1 dash Italian seasoning
Salt & pepper to taste
How to make Instant Pot Hamburger Soup
Step 1: In an Instant Pot, add the olive oil, onion, and celery. Set to “Saute” and cook for 4 minutes.
Step 2: Add in the beef and garlic. Stir and continue to cook for another 5 minutes while occasionally stirring until the beef is brown. Drain the excess grease when done or if using extra lean ground beef, you don’t need to drain much of the grease.
Step 3: To the IP, stir in the tomato paste along with the diced tomatoes, beef broth, potatoes, and Italian seasoning.
Step 4: Cover, seal, set to “Manual”, and cook for 8 minutes on high pressure.
Step 5: Very carefully do a quick pressure release when the time is up. To taste, season with salt and pepper and enjoy immediately.
NOTES:
This recipe serves 4 to 6.
For this recipe, you can use 1 to 1.5 pounds of ground beef.
If sensitive to salt, I suggest using low-sodium beef broth.
I used 6-quart Instant Pot to make this Hamburger Soup.
The inactive time is the time the IP takes time to pressure up.
NUTRITION FACTS:
Calories: 253kcal | Carbohydrates: 30g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 854mg | Potassium: 1164mg | Fiber: 3g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 4mg
Ingredients
- 1/2 tbsp olive oil
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 1 lb extra lean (95% lean) ground beef
- 3 cloves garlic minced
- 2 heaping tbsp tomato paste
- 1 (28 fluid oz.) can diced tomatoes with juices
- 4 c. beef broth
- 2 large Russet potatoes diced
- 1 dash Italian seasoning
- Salt & pepper to taste
Instructions
Step 1: In an Instant Pot, add the olive oil, onion, and celery. Set to “Saute” and cook for 4 minutes.
Step 2: Add in the beef and garlic. Stir and continue to cook for another 5 minutes while occasionally stirring until the beef is brown. Drain the excess grease when done or if using extra lean ground beef, you don’t need to drain much of the grease.
Step 3: To the IP, stir in the tomato paste along with the diced tomatoes, beef broth, potatoes, and Italian seasoning.
Step 4: Cover, seal, set to “Manual”, and cook for 8 minutes on high pressure.
Step 5: Very carefully do a quick pressure release when the time is up. To taste, season with salt and pepper and enjoy immediately.
Notes
This recipe serves 4 to 6. For this recipe, you can use 1 to 1.5 pounds of ground beef. If sensitive to salt, I suggest using low-sodium beef broth. I used 6-quart Instant Pot to make this Hamburger Soup. The inactive time is the time the IP takes time to pressure up.
