This easy Instant Pot Hamburger Soup combines ground beef, bacon, tender vegetables, and pasta in a rich broth. Ready in 30 minutes, it's the perfect cozy dinner for busy weeknights!
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I love making soup in my Instant Pot - it's so quick and easy! This hamburger soup combines the classic flavors of my favorite stove top recipe but cooks in a fraction of the time.
If you like this recipe, try my Easy Instant Pot Lazy Lasagna or this Slow Cooker Hamburger Helper next!
Ingredients & substitutions
All ingredients for this easy hamburger soup recipe are shown in the pic below with special notes to assist you:
- Ground Beef. I used extra lean ground beef for the best flavor without excess grease. You could also use ground turkey or venison if preferred.
- Bacon. Cook until crispy and save some for garnish. Air Fryer Bacon works great too.
- Beef Base. For the soup base, I used Better Than Bouillon Beef Base - it gives richer flavor than bouillon cubes (I buy mine at Costco). You can also use 6 cups of regular beef broth instead.
- Spaghetti Sauce. Use your favorite jarred sauce or try my Homemade Spaghetti Sauce for extra flavor.
- Vegetables. Onion, garlic, celery, and carrots create the flavor base. Fresh vegetables give the best taste, but dried onion and garlic work in a pinch.
- Pasta. Small shapes like elbow macaroni or small shells work best. Don't use too much or it will absorb all the broth.
- Seasonings. Garlic powder, Italian seasoning, dried oregano, salt, and pepper enhance the flavors. Adjust to taste after cooking.
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
How to make Instant Pot hamburger soup
- Step 1: Set Instant Pot to the sauté mode. Cook chopped bacon until crispy, then remove and set aside. In the bacon grease, sauté onion and garlic until soft, about 2-3 minutes.
- Step 2: Add ground beef to the pot. Break it up and cook until browned, about 5-10 minutes.
- Step 3: Pour in boiling water and scrape any browned bits from the bottom. Add Better Than Bouillon and stir until dissolved.
- Step 4: Add spaghetti sauce, carrots, celery, pasta, Italian seasoning, oregano, garlic powder, salt and pepper. Stir well to combine.
- Step 5: Secure the lid and set the valve to sealing. Cook on high pressure for 5 minutes, followed by 5 minutes of natural release.
- Step 6: Quick release the remaining pressure. Add reserved bacon, stir gently, taste, and adjust seasonings. Serve hot with extra bacon bits on top and enjoy!
Variations
- Extra Veggies. Make it even heartier with sliced zucchini, chopped cabbage, green beans, canned corn, or baby spinach. I love throwing in whatever vegetables need to be used up!
- Switch Up the Pasta. Small shells, ditalini, or even broken spaghetti work great. Just keep the amount the same.
- Make it Spicy. Add a dash of red pepper flakes or Homemade Hot Sauce for heat.
- More Tomato. Stir in a can of fire-roasted diced tomatoes with their juice for extra flavor.
- Herb it Up. Fresh parsley or basil added at the end brightens everything up. (This is my favorite way to serve it!)
Storage
Refrigerator: Let soup cool, then store in airtight containers up to 4 days. The pasta will continue absorbing broth, so it may thicken.
Reheating: Warm gently on stovetop or microwave, stirring occasionally. Add a splash of beef broth if needed to reach desired consistency.
Freezing: For best results, make soup without pasta and freeze up to 3 months. When reheating, cook fresh pasta separately and add to hot soup.
Make Ahead: This soup tastes even better the next day!
Top tips
- Use hot water and scrape the pot bottom thoroughly to prevent the burn warning. This is a must for pressure cooking!
- Keep pasta amount at 1 cup or less. It will continue absorbing liquid even after cooking.
- Serve with Homemade Biscuits or No Knead Sourdough Bread for a complete meal.
Recipe FAQs
Yes! Simmer on the stovetop for 20-25 minutes until vegetables are tender and pasta is cooked.
Too thick? Add beef broth. Too thin? Let it simmer uncovered or add a bit more pasta.
No. This recipe was made in a 6 quart Instant Pot, and if the ingredients were doubled, it would go past the Max Fill line. Make two batches instead.
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Printable Recipe
Instant Pot Hamburger Soup
Ingredients
- 4 slices bacon diced
- 1 large onion diced
- 4 cloves garlic minced
- 1½ pounds ground beef
- 6 cups boiling water
- 6 teaspoons Better Than Bouillon beef base
- 1 large jar (24 oz/680 g) spaghetti sauce
- 2 stalks celery diced
- 2 large carrots diced
- 1 cup macaroni or other small pasta
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional add-ins: 2 cups chopped cabbage, 1 sliced medium zucchini
Instructions
- Cook Bacon: Set Instant Pot to sauté mode and add diced bacon. Cook until crispy and golden brown, about 4-5 minutes. Remove bacon with slotted spoon and set aside, leaving grease in pot.
- Brown Meat: In the bacon grease, sauté diced onion and minced garlic until softened and fragrant, about 2 minutes. Add ground beef and break into small pieces with wooden spoon. Brown until no pink remains, about 5-10 minutes. Work in batches if needed to prevent overcrowding.
- Deglaze: Pour 6 cups of boiling water into the pot, scraping the bottom with a wooden spoon to release all browned bits. Stir in Better Than Bouillon until completely dissolved, about 1 minute. Note: Using hot water helps the pot come to pressure faster and prevents burn warnings. Don't skip scraping the bottom!
- Add Remaining Ingredients: Add spaghetti sauce, diced celery, diced carrots, macaroni, Italian seasoning, garlic powder, oregano, salt and pepper. Stir well to combine all ingredients.
- Pressure Cook: Secure lid and set valve to 'Sealing.' Pressure cook on high for 5 minutes, then let pressure naturally release for 5 minutes. After 5 minutes, carefully quick release any remaining pressure.
- Finish and Serve: Remove the lid and add the reserved bacon. Stir the soup, taste, and adjust seasonings if needed. Ladle into bowls and top with extra crispy bacon bits. Serve immediately and enjoy!
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Notes
- Use hot water - this helps the pot come to pressure faster and prevents the burn warning. The bottom must be scraped well after browning meat.
- Ground beef should be lean for the best flavor without excess grease. Drain if needed.
- Keep pasta amount to 1 cup or less to prevent it from absorbing too much liquid. Small shapes like macaroni, shells or ditalini work best.
- If soup is too thick after cooking, stir in additional hot beef broth. Too thin? Let it simmer on sauté mode for a few minutes.
- Leftovers can be stored for up to 4 days in the refrigerator. Reheat gently, adding broth if needed, as pasta will continue to absorb liquid.
- This soup freezes well for up to 3 months if made without pasta. Add freshly cooked pasta when reheating.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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