Instant Pot Hamburger Veggie Soup
Print Recipe
Instant Pot Hamburger Veggie Soup
Print Recipe
  • 1 lb. ground beef*
  • 1 large yellow onion, diced
  • 2 tsp. garlic, minced
  • 1 14.5 oz can diced tomatoes
  • 4 cups water or beef broth*
  • 6 whole carrots, diced
  • 4 stalks celery, diced
  • 4 medium potatoes, chopped
  • 1 cup frozen corn
  • 3 Tbsp. tomatoe paste
  • 1/2 tsp. salt
  • 1 Tbsp. braggs liquid aminos
  • 1 Tbsp. worcestershire sauce
  • 1/2 tsp. black pepper
  • 2 tsp. dried parsley flakes
  • 1/2-1 tsp. oregano flakes
  1. Turn Instant Pot onto the SAUTE setting. Add the ground beef, onion, and garlic, and saute until ground beef is cooked through.
  2. Add tomatoes, broth/water, carrots, celery, potatoes, corn, tomato paste, worcestershire sauce, liquid aminos, and seasonings.
  3. Place lid on instant pot and close the vent to "seal". Press the MANUAL button and set the time for 4 minutes. When done, the timer will beep. Turn pressure valve to "vent" to release pressure. Once pressure is done releasing, remove the lid. Enjoy!

I LOVE this recipe! The fact that it only cooks for 4 minutes is a dream come true when it comes to cooking dinner. Granted, the sauteing, warm-up, and pressure release takes the time up to about 20 minutes. But, still is a super fast dinner and makes my life easier.

And…I ❤ my Instant Pot….

There are a lot of variations for this soup recipe. I think throwing in chopped cabbage and peas would be delicious too! 😛



*This can be made on stove top by following directions below, except simmer on stove until vegetable are tender (30-40 min).