Instant Pot Hamburger Soup
This instant pot hamburger soup has been in my husbands family for over 30 years. It is a family classic that we made easier with the instant pot. It's easy to make, calls for basic ingredients, and keeps great for leftovers! Make this Instant Pot soup recipe in under 45 minutes with little preparation and almost no clean up!
Servings: 8 servings
Calories: 418kcal
Ingredients
- 2 lbs. ground beef
- 1 small onion diced
- 46 oz can tomato juice
- 46 oz water filled in the tomato juice can after pouring the juice out
- 1/4 cup chopped green pepper
- 3 teaspoon sugar
- 3 teaspoon parsley
- 3 teaspoon salt
- 1 teaspoon black pepper
- 2 cup diced potatoes
- 4 medium carrots, peeled and chopped
- 3/4 cup chopped celery
- 1/4 cup dry rice
Instructions
- Brown the hamburger in the instant pot on the sauté setting until no longer pink
- Meanwhile, chop the veggies
- Add all other remaining ingredients to the browned meat
- Seal the Instant Pot and set it to manual mode, high pressure for 20 minutes
- Manually release pressure and serve hot
Video
Notes
Pro Tip: Add Worcestershire sauce and more Italian seasoning before cooking for an extra flavorful soup!
Can this soup be made on the stove top?
This soup is traditionally made on the stove top and simmered for hours. Pressure cooking cuts out the extra time and still gives it the same delicious taste. If you'd like to cook on the stove top, follow the same steps then let simmer on low for 6-8 hours.
How to store ground beef stew?
You can store this soup in an airtight container in the fridge for up to 4 days. Make sure your soup is completely cooled before refrigerating. This recipe reheats great in the microwave and is perfect for quick lunches.
Nutrition
Calories: 418kcal | Carbohydrates: 29g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1206mg | Potassium: 1150mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5490IU | Vitamin C: 25.1mg | Calcium: 115mg | Iron: 6.2mg