Hey there, soup lovers!
Are you craving a warm, hearty meal that’s super easy to whip up?
You’re in luck! Today, I’m sharing my go-to recipe for Instant Pot hamburger soup.
It’s packed with flavor, loaded with veggies, and perfect for cozy nights in.
Plus, it cooks up in no time!
Grab your Instant Pot, and let’s dive into this delicious dish!
Possible Ingredient Alternatives
Ground beef can be replaced with ground turkey or plant-based meat alternatives for lower fat content or vegetarian options. Adjust cooking time slightly as these alternatives may cook faster than beef. For a vegetarian version, consider adding extra vegetables or beans to maintain protein content.
Russet potatoes can be substituted with sweet potatoes or cauliflower for a lower-carb option. Sweet potatoes offer additional vitamins and fiber, while cauliflower reduces overall carbohydrates. Adjust cooking time as these alternatives may cook more quickly than Russet potatoes.
Beef stock can be replaced with vegetable broth for a vegetarian version or chicken stock for a different flavor profile. Use the same amount of liquid as called for in the original recipe. For a richer flavor, consider using bone broth as an alternative to regular beef stock.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 35-45 g
- Carbohydrates: 70-80 g
Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 celery stalks, chopped
- 1 pound ground beef (extra lean, 95%)
- 3 garlic cloves, minced
- 2 generous tablespoons tomato paste
- 1 can (approximately 28 ounces) diced tomatoes with juices
- 4 cups beef stock
- 2 large russet potatoes, diced
- 1/4 teaspoon italian herbs (adjust to preference)
- Salt and pepper (to your liking)
Step 1: Sauté the Vegetables
Start by adding olive oil, chopped onion, and celery to your Instant Pot.
Press the sauté button and cook the mixture for about 4 minutes, stirring occasionally, until the vegetables become soft and slightly translucent.
Step 2: Brown the Beef
Stir in the beef and garlic into the Instant Pot.
Cook the mixture until the beef has browned, which should take about 5 minutes.
Stir occasionally to ensure even cooking.
If you’re using extra lean ground beef, you may not need to drain much fat, but feel free to drain some or most of it if desired.
This will depend on your personal preference and dietary needs.
Step 3: Add the Remaining Ingredients
Once the beef is browned, stir in the tomato paste until it’s well combined with the beef and vegetables.
Then, add the diced tomatoes, beef broth, potatoes, and Italian seasoning to the pot.
Mix everything well to ensure all ingredients are evenly distributed.
Step 4: Pressure Cook the Mixture
Close the lid of the Instant Pot, ensuring the valve is set to “sealing”.
Set the Instant Pot to cook on high pressure for 8 minutes.
This will help meld the flavors together and cook the potatoes until they’re tender.
Step 5: Finish and Serve
After the 8-minute countdown has finished, perform a quick pressure release by turning the valve to “venting”.
Be cautious of the steam that will escape.
Once all the pressure is released, open the lid.
Season the dish with salt and pepper according to your taste preference.
Stir everything together once more and serve immediately for a hearty and satisfying meal.
