To me this soup tastes like my childhood. My grandparents were farmers, so we always had a selection of frozen and canned vegetables in the house. My mom would throw together this hamburger soup for a warm, comforting meal that was also nutritious. Instant pot didn't exist back then, so my mom had to simmer the soup for hours. Now you can get the same cooked all day flavor in about an hour.
This soup will remind you of vegetable beef soup without the price tag. Using ground beef instead of beef roast makes it more affordable if you're on a budget. Serve it alongside some gluten free garlic bread or gluten free corn muffins for a meal your whole family will love.
If you love the ease of instant pot cooking, check out my instant pot pulled BBQ chicken or my collection of instant pot soup recipes.
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Why You'll Love This Hamburger Vegetable Soup
- EASY: Thanks to the instant pot, once you've browned the hamburger the rest of this soup prep is mostly hands off. That makes it easy to throw together on a busy night.
- VEGETABLE FILLED: I love to use potatoes, carrots, green beans and peas in my hamburger soup. But the great thing is you can customize it with any vegetables you want. And if you don't have time for chopping, you can just use a bag of mixed frozen vegetables and it becomes a dump and go recipe.
- ALLERGEN FRIENDLY: This soup recipe is both gluten free and dairy free as written.
Ingredient List
- Ground Beef - I prefer to use lean ground beef for this soup. If you use another variety, make sure to drain the fat before adding the remaining ingredients to avoid oil on top of your finished soup.
- Onion & Garlic - These two aromatics are providing a flavor base for the soup.
- Potatoes - I like to use the small yellow or red potatoes in my soup. I usually cut them in halves or quarters so all the pieces are about the same size (bite sized). You can use larger potatoes too - red potatoes would work nicely since they won't break down so much when cooked.
- Carrots - I have added fresh, sliced carrots. If you prefer you can just add some frozen carrots along with the other frozen vegetables.
- Gluten Free Beef Broth - Store bought broths and stocks are a common ingredient that can contain hidden gluten. I normally use either Pacific Foods brand or Kitchen Basics brand for my broths, since both are gluten free.
- Crushed Tomatoes - I personally hate chunks of tomatoes so I used crushed tomatoes, but if you love them then you do you! You can replace the crushed tomatoes with diced tomatoes if you prefer.
- Italian Seasoning - Herb mixes are an easy way to add a lot of flavor to a soup without needing an extensive herb and spice collection.
- Bay Leaf - I like to buy the fresh bay leaves from the produce section since they pack more flavor than the dried ones you will find in the spice section of the store.
- Salt & Pepper - I've provided a base amount of seasoning, but please adjust to your liking.
- Frozen Vegetables - You can use any frozen vegetables you like here, including a veggie mix. I've used green beans and peas, but I've also made this soup with lima beans and corn. It's a great way to make use of whatever you have on hand. Just keep in mind larger vegetables may take longer to warm through.
See the recipe card below for the complete ingredient list with quantities.
Substitutions & Variations
- Vegetarian Beef Soup - Replace the ground beef with a vegan meat substitute, like Beyond Meat. Replace the beef broth with vegetable broth.
- Creamy Italian Hamburger Soup - Add vegan heavy cream for a richer, creamier version. Garnish with vegan parmesan and basil for an Italian touch.
- Hearty Winter Beef Soup - Make it extra thick and hearty, perfect for cold weather. Include root vegetables like parsnips and turnips for a seasonal touch.
- Hamburger Macaroni Soup - Prepare your gluten free macaroni noodles on the stovetop. Add a scoop of noodles to your bowl and top with a scoop of hamburger soup. Mixing them together in your bowl will prevent the noodles from becoming soggy and falling apart.
How to Make Instant Pot Hamburger Soup
STEP 1: Turn the instant pot to saute mode. Add the hamburger, onion and garlic. Cook until the meat is browned, about 10 minutes.
STEP 2: Add the fresh vegetables, beef broth, tomatoes, salt, pepper and herbs to the instant pot. Place the lid on and turn to sealed position. Cook on high pressure for 5 minutes.
STEP 3: Once the cook time has elapsed, let the pressure naturally release for 10 minutes. Release the remaining steam, then open the lid and add the frozen vegetables. Replace the lid and let the soup sit for 10 minutes.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat to 165 degrees before serving.
Recipe FAQs
When you're cooking in the instant pot, you could just throw all of the ingredients in together and let the ground beef cook during the pressure cook cycle. But, browning the ground beef first does add something extra to the flavor of the soup. I recommend browning the beef first.
Yes. Including the time it takes for pressure to build up, it will usually take about an hour to make a soup in the pressure cooker. But, pressure cooking combines the flavors more quickly. Achieving the same flavor on the stove would require simmering for several hours.
While all of the ingredients used in hamburger soup should be naturally gluten free, you should still check the ingredient label on beef stock and canned or frozen vegetables to make sure they do not have added or hidden gluten ingredients.
Yes, this soup will freeze well. I recommend portioning the leftovers into souper cubes before freezing. Then transfer the frozen cubes to a freezer safe bag or container and store for up to 2 months.
More Instant Pot Recipes to Consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Instant Pot Hamburger Soup
Ingredients
- 1 pound Ground Beef I use 93/7
- ¾ Cup Yellow Onion Diced
- 3 Cloves Garlic Diced
- 3 Cup Potatoes Cut into 1" cubes
- 1 Cup Carrots cut into coins
- 32 ounces Gluten Free Beef Broth
- 28 ounces Crushed Tomatoes
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Bay Leaf
- 3 Cup Frozen Vegetables whatever you have on hand
Instructions
- Turn the instant pot to saute mode. Add the ground beef, diced onion and garlic. Cook until brown, about 8-10 minutes. Press cancel. If you're using a fattier blend of ground beef, drain the fat after cooking.1 pound Ground Beef, ¾ Cup Yellow Onion, 3 Cloves Garlic
- Add the potatoes, carrots, beef broth, crushed tomatoes, salt, pepper, Italian seasoning and bay leaf to the instant pot. Put the lid on and set it to the sealed position. Cook on manual high pressure for 5 minutes. Once the cooking time has elapsed, allow the pressure to naturally release for 10 minutes before opening the steam valve to release the remaining pressure.3 Cup Potatoes, 1 Cup Carrots, 32 ounces Gluten Free Beef Broth, 28 ounces Crushed Tomatoes, 1 teaspoon Italian Seasoning, 1 teaspoon Salt, ½ teaspoon Black Pepper, 1 Bay Leaf
- Open the lid of the instant pot and add the frozen vegetables. Replace the lid and let the soup sit for 10 minutes to warm the vegetables.3 Cup Frozen Vegetables
- Serve immediately
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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