Description
A hearty and comforting Instant Pot Hamburger Soup made with extra lean ground beef, fresh vegetables, and flavorful seasonings. This easy one-pot meal combines tender potatoes, savory tomato broth, and aromatic herbs, perfect for a quick, nutritious weeknight dinner.
Ingredients
Scale
Soup Base
- 1/2 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 3 cloves garlic, minced
- 2 heaping tablespoons tomato paste
- 1 (28 fluid ounce) can diced tomatoes with juices
- 4 cups beef broth
- 1/4 teaspoon Italian seasoning (or to taste)
- Salt & pepper (to taste)
Main Ingredients
- 1 pound extra lean (95% lean) ground beef
- 2 large Russet potatoes, diced
Instructions
- Prepare the base: Add olive oil, chopped onion, and celery to your Instant Pot. Press the sauté button and cook for about 4 minutes until the vegetables soften and become fragrant.
- Brown the beef: Stir in the extra lean ground beef and minced garlic. Cook for approximately 5 minutes, stirring occasionally, until the beef is browned. Drain excess fat if desired (optional, as lean beef produces minimal fat).
- Add flavorings: Mix in the tomato paste thoroughly. Then add diced tomatoes with their juices, beef broth, diced potatoes, and Italian seasoning into the pot, stirring to combine all ingredients evenly.
- Pressure cook: Close the lid securely and ensure the valve is set to “sealing.” Set the Instant Pot to cook on high pressure for 8 minutes to allow flavors to meld and potatoes to soften fully.
- Release pressure: When cooking is complete, perform a quick pressure release by carefully turning the valve to “venting.” Wait until the pressure is fully released and the lid can be safely opened.
- Season and serve: Taste the soup and season with salt and pepper as needed. Serve hot immediately for a delicious and filling meal.
Notes
- Use extra lean ground beef to reduce fat content and avoid excess grease in the soup.
- If you prefer a thicker soup, mash some of the potatoes before serving or simmer for a few extra minutes on sauté mode after pressure cooking.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Feel free to add other vegetables such as carrots or peas for more color and nutrients.
- Adjust Italian seasoning and garlic according to your taste preference for more or less intensity.
