Instant Pot Hamburger Soup with Ground Beef and Vegetables

This Instant Pot hamburger soup is a family favorite that has been made in my husband’s family for decades. We’ve given the classic a modern, faster twist by adapting it for the Instant Pot. The recipe uses straightforward ingredients, requires minimal prep, and keeps very well for leftovers. You can have a pot of comforting, hearty soup ready in under 45 minutes with almost no fuss.

Why I Love This Recipe:

• Quick and convenient – Converting a slow-simmered family recipe to the Instant Pot cuts cooking time dramatically while still delivering rich, developed flavors. The Instant Pot saves time on both cooking and cleanup.
• Simple ingredients – The soup is built from pantry staples and fresh vegetables: lean ground beef, onion, tomato juice, potatoes, carrots, celery, rice, and basic seasonings. It’s easy to adapt with leftovers or frozen vegetables when you’re short on time.
• Comforting and versatile – This soup pairs well with cornbread, crusty bread, or a simple side salad. It’s hearty enough to be a main course and mild enough that kids tend to enjoy it as well.

Below you’ll find straightforward instructions, ingredient details, make-ahead and storage tips, plus variation ideas to tailor the soup to your pantry and preferences.

How to Make Hamburger Soup:

1. Brown: Set the Instant Pot to the Sauté setting and brown the ground beef until no longer pink. Drain excess grease if desired.

2. Chop: While the meat browns, chop the onion, potatoes, carrots, celery, and any other vegetables you plan to use.

3. Combine: Add the chopped vegetables, tomato juice, water (use the empty juice can to measure), rice, and seasonings to the browned meat. Stir to combine.

4. Cook: Secure the lid, set the Instant Pot to Manual (High) and cook for 20 minutes.

5. Serve: Perform a quick release of the pressure, open the lid carefully, stir, and serve hot.

Pro tip: Add a splash of Worcestershire sauce and an extra pinch of Italian seasoning before cooking for deeper flavor. If you need a gluten-free option, ensure your Worcestershire sauce is labeled gluten-free.

Make Ahead, Freezing, and Reheating Instructions

Make ahead: You can prepare the entire soup ahead of time and reheat when ready to serve. It’s great for meal planning and busy weeknights.

Store: Allow the soup to cool completely before refrigerating or freezing. Store in airtight containers: up to 4 days in the refrigerator or up to 2 months in the freezer.

Reheat: Reheat portions in the microwave or gently warm the soup on the stove. If reheating from frozen, thaw overnight in the refrigerator for best results or reheat slowly on low heat until hot.

Recipe Variations:

• Use leftover meat: If you have leftover ground beef or turkey, skip browning and simply add the cooked meat with the other ingredients; reduce the pressure-cooking time if vegetables are already soft.
• Stovetop method: For a traditional approach, brown the meat and combine ingredients in a large pot, then simmer on low for 6–8 hours for a slow-cooked flavor.
• Frozen meat: You can start from frozen ground beef — brown it on Sauté or seal the pot and cook at high pressure for the same 20 minutes (times may vary based on quantity and pot model).
• Vegetable swaps: Use carrots, celery, bell peppers, turnips, or other root vegetables according to preference. Frozen mixed vegetables work well too.
• Potato options: Russets are recommended for a classic texture, but red, yellow, or sweet potatoes can be used for different flavors and textures.

More Delicious Soup Recipes to Try:

If you enjoy this hamburger soup, you might also like cheeseburger-style soups, albondigas, creamy mushroom soups, ham-and-bean soups, or dairy-free tomato-based soups. These same soups can often be made in an Instant Pot for convenience.

Photos and Video by Amie Pendle

Originally posted September 3, 2019; updated with clearer instructions and tips.