Description

This Instant Pot Hamburger Soup is a hearty and comforting meal perfect for busy weeknights. Made with lean ground beef, fresh vegetables, and tender pasta, it’s a warm, flavorful soup that cooks quickly using the pressure cooking function of the Instant Pot. The addition of baby spinach at the end adds a fresh, nutritious touch without overpowering the classic tastes of tomato, garlic, and herbs.

Ingredients

Meat and Vegetables

1 lb (454 g) extra lean ground beef
1 medium yellow cooking onion, finely chopped
2 stalks celery, finely chopped
2 large carrots, peeled and chopped

Liquids and Pantry

28 oz (796 ml) can crushed tomatoes
8 cups beef or vegetable broth

Seasonings

3 tsp garlic powder
2 tsp dried oregano
2 tsp dried basil

Pasta and Greens

2 cups dried macaroni pasta or other small pasta of choice
5 oz (142 g) baby spinach, roughly chopped (about one clamshell)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Beef: Set the Instant Pot to Sauté mode and add the ground beef. Using a wooden spoon, break up the beef into small chunks and cook for 5-7 minutes until it starts to brown.
Add Vegetables: Add the finely chopped onion, celery, and carrots to the pot. Sauté together for about 2 minutes until the vegetables start to soften and most of the beef is browned.
Add Remaining Ingredients: Stir in the crushed tomatoes, beef or vegetable broth, garlic powder, dried oregano, dried basil, and dried pasta into the Instant Pot.
Pressure Cook: Close the Instant Pot lid and set the valve to the sealed position. Cook on High Pressure for 4 minutes.
Release Pressure and Add Spinach: Use the quick release method to release the steam carefully. Remove the lid and stir in the roughly chopped baby spinach until well combined.
Cool and Serve: Allow the soup to cool for about 10 minutes before serving, as it will be very hot. This cooling time makes it safe to serve, especially for children.

Notes

You can use either beef or vegetable broth depending on your preference or dietary needs.
Baby spinach can be substituted with kale or Swiss chard for a different green but adjust cooking time accordingly.
For a thicker soup, reduce the amount of broth slightly or add more pasta.
This soup freezes well; store in airtight containers for up to 3 months.
Adjust seasoning to taste, adding salt and pepper as needed after cooking.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Soup
Method: Instant Pot
Cuisine: American