I predict this Instant Pot Hamburger Soup recipe is soon to become a requested family favorite at your house. This is one of my husband’s favorite meals and a soup I’ve been making for many years.
When I started pressure cooking, I knew this was a recipe to modify and create an Instant Pot version. I’ve included the stove-top directions for those who don’t have a pressure cooker.
This soup is full of protein and healthy vegetables to keep you satisfied and is a perfect dinner for a fall or winter night. The left-overs are even better for lunch the next day. (Points updated June, 2023.)
My family loves this soup for the rich, bold flavor. As someone who has lost 100 pounds and been maintaining for the last 10 years, I love appreciate that this soup is packed full of healthy vegetables.
When you use lean ground beef (or even leaner, ground turkey breast, especially for the Weight Watchers among us), this soup is incredibly healthy and low in calories/points. I’ve included a link to the WW recipe points below.
I also love that this Instant Pot Hamburger soup recipe is inexpensive to create but has a rich, meaty flavor. This recipe is sure to become one of your Instant Pot recipes favorites.
Hamburger Soup Stove Top Instructions
No Instant Pot? No problem. This soup works equally well cooked on the stove.
Stove top instructions:
- Add oil to large soup pot. Sautee celery and onions for 2-3 minutes until wilted but not brown.
- Add ground beef. Crumble and cook, with vegetables, until no longer pink.
- Add remaining ingredients and bring to a boil.
- Reduce to a simmer and cover with lid. Simmer for 45 minutes or until potatoes and rice are soft.
- Ladle into bowls and if desired, top with a bit of cheese.
Instant Pot Hamburger Soup Recipe
This recipe comes together quickly in the Instant Pot pressure cooker and the flavor is amazing.
Instant Pot Hamburger Soup
Ingredients
- 1.5 quarts of water
- 1 pound of ground beef
- 3 medium carrots cut into thirds
- 1 cup of celery cut into small pieces
- 1 cup of onion finely chopped
- a few small potatoes I used 6 that were about 1.5 inches in this exact dish
- 1 cup of brown rice uncooked
- 3.5 cups diced tomatoes
- 1 bay leaf
- a few fresh basil leaves
- 1/8 teaspoon pepper
- 3 teaspoons of salt
- 1 cup of thinly sliced cabbage – we used purple but green works too
- 1 teaspoon of olive oil
- Optional: a little bit of cheese to top it with
Instructions
- Select the sauté setting on your Instant Pot and heat the oil. Add the cut celery and onions and brown just a bit.
- Stir in the tomatoes and the ground beef, taking a minute to make sure the meat is broken down into small bits and pieces.
- Set the cabbage aside until the end of the cooking phase. Then mix in everything else aside from the bay and basil leaves, place those on top.
- Cancel the sauté mode and select manual on high pressure for 9 minutes.
- When the Instant Pot finishes the pressurized cooking and beeps, allow it to rest and natural pressure release for just 2-3 minutes before carefully releasing the rest of the pressure.
- When you remove the lid everything should be perfectly soft, give the soup a good stir, this will help break down the carrots and potatoes, then mix in the cabbage and let it rest for a few minutes.
- Spoon into your favorite bowls and top with a little cheese.
Notes
- Add oil to large soup pot. Sautee celery and onions for 2-3 minutes until wilted but not brown.
- Add ground beef. Crumble and cook, with vegetables, until no longer pink.
- Add remaining ingredients and bring to a boil.
- Reduce to a simmer and cover with lid. Simmer for 45 minutes or until potatoes and rice are soft.
- Ladle into bowls and if desired, top with a bit of cheese.
Nutrition
The W W Program points value of these recipes was calculated by this web site and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this web site or its recipes by WW International, Inc.
Select the sauté setting on your Instant Pot and heat the oil. Add the cut celery and onions and brown just a bit.
Stir in the tomatoes and the ground beef, taking a minute to make sure the meat is broken down into small bits and pieces.
Green or purple cabbage can be used in this recipe, but purple is especially pretty.
Set the cabbage aside until the end of the cooking phase. Then mix in everything else aside from the bay and basil leaves, place those on top. Cancel the sauté mode and select manual on high pressure for 9 minutes.
When the Instant Pot finishes the pressurized cooking and beeps, allow it to rest and natural pressure release for just 2-3 minutes before carefully releasing the rest of the pressure.
When you remove the lid everything should be perfectly soft. Give the soup a good stir as this will help break down the carrots and potatoes, then mix in the cabbage and let it rest for a few minutes.
Spoon into your favorite bowls and top with a little cheese. We predict this warm, hearty soup is soon to become a family favorite.
What’s your favorite Instant Pot Soup recipe?
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