Who doesn’t love a good ol’ fashioned, hearty hamburger soup recipe that tastes like it has been cooking all day?
My guess is that many of you don’t have this kind of time. Although it sure is nice to sit down to a home-cooked weeknight meal that satisfies, even slow cooker morning meal prep on a weekday can be a bit – well… hectic.
I love hectic mornings….
…said no one, ever!
Thanks to the new interest in pressure cooker recipes, stressing over what to make for dinner tonight doesn’t have to be a concern, even if you forgot to take the ground beef out of the freezer this morning.
Haha, I do this all the time!
Since this recipe requires you to mush all that ground beef into the Instant Pot before you put the lid on, there is a quick fix I came up with to get that meat soft enough for you to make this hamburger soup recipe in a jiffy.
It goes like this:
- Preheat your oven to 350 degrees F.
- Remove your frozen meat from the package. (If you can’t get it out of there, run some hot water over it to loosen it up.)
- Place the meat on a heat-proof plate and stick it in the oven.
- Immediately turn off the heat and shut the oven door.
- Wait 30 minutes, then carefully remove the meat from the oven.
- Your meat should now be thawed (but not cooked) and ready to work with!
My Fear of the Pressure Cooker:
When I first got a pressure cooker, I was afraid of it.
Don’t laugh… it’s true!
I can attribute my pressure cooker phobia to growing up in the 70’s, I suppose. My mom had one of those old-school ones that she used for canning, and it’s huge metal canister shook and rattled and that little circular thing on top just danced all over the place when it was in use.
I was not allowed anywhere near the kitchen when that thing was hot. I was given the impression that it could blow up at any moment.
Yeah… can any of you relate?
Back in 2015, Mark and I got a pressure cooker as a wedding gift. Yes, I did put it on the registry (because I wanted to make Indian ras malai at home since it is a bit harder to find now that I live in the midwest).
Well, I first used my Instant Pot in 2019.
I feared it about as much as I fear the dentist.
Yes, my poor little kitchen appliance sat for four years until I finally got up the courage to pull it out of its packaging and put it to use. The Instant Pot is so safe compared to the pressure cookers of yesteryear, and I am so glad I finally mustered up the courage to use it. My only regret is that I didn’t get it out sooner.
I love my Instant Pot….
Need evidence? I’ve come a long way, baby! Check out this video for proof, (and try not to laugh too hard):
The Inspiration Behind Instant Pot Hamburger Stew:
Whether you sing to your Instant Pot or not, Instant Pot Hamburger Stew is a great soup to make for any kind of weather. It is lightly spicy for cool days (Singing in the Rain), hamburger-y for summer barbecue days (The Star Spangled Banner), and the garden vegetables complete the stew by adding a nice little hint of sweetness.
Garden vegetables in this ground beef soup give it so much color… and flavor. I didn’t want a chili recipe to be the result, and since I am on Team NO NOODLES when it comes to chili, it goes without saying that I am not a fan of noodles in my ground beef soup, either. That is the reasoning behind all the veggies. They really turn this soup into a thick, hearty beef stew that is essentially made with ground beef instead of beef chunks.
You can use whatever vegetables you have on hand. I chopped up what I had in the crisper drawer, and that is what went into this recipe, but I must say that the combination is really nice so feel free to replicate it! The beauty of vegetable soups is that they are so versatile, so you don’t have to be a master chef or anything to get great flavor when making them.
Instant Pot Hamburger Stew is so hearty and warming that it may just become your next favorite comfort food recipe. Mark and I have it almost every time as our whole meal with a side of crusty bread.
This ground beef soup recipe makes a great appetizer as well. Serve in soup cups before a holiday meal and top it with crispy homemade croutons. Go the extra mile and make it a cheeseburger stew by adding shredded cheddar on top. It’ll wow your friends and family for sure!
Hosting a dinner party? Serve Instant Pot Hamburger Stew with a Nutty Cherry Limeade at your next outdoor gathering, or pair it with a robust red if taking it indoors.
Instant Pot Hamburger Stew freezes well, too! Make a big batch all at once, then save the leftovers in a freezer-safe container with a tight-fitting lid. Just thaw the soup before you plan to use it, then reheat it on the stove when you plan to eat.
Instant Pot Hamburger Stew
- Instant Pot Multi-Cooker
- 1 lbs ground chuck
- 4 cloves garlic minced
- 2 stalks celery diced
- 1 medium yellow onion diced
- 1 tbsp apple cider vinegar
- 3 medium carrots trimmed, scrubbed, and sliced on the diagonal
- 2 cups vegetable bone broth or beef broth
- 14.5 oz diced fire-roasted tomatoes
- 1 tbsp tomato paste
- 2 tsp dried parsley flakes
- 1/2 tsp dried oregano
- 1/2 tsp ground cayenne pepper
- 1/2 tsp salt
- 1/4 tsp ground black pepper plus more to taste
- 10 sweet baby bell peppers seeded and diced
- 1 cup ketchup
- 1 tsp molasses
- Turn on the Sauté setting on the Instant Pot. Once the stainless steel lining is hot, add the ground chuck, garlic, celery, onion, apple cider vinegar, and carrots. Stir frequently until all the meat is browned, about 10 minutes.
- Turn off the Instant Pot, then add the remaining ingredients. Stir to combine. Close the lid and set the steam release valve to the sealed position. Cook on HIGH PRESSURE for 30 minutes.
- Carefully set the steam release valve to 'venting' to allow for the quick release of pressure. Once the pressure is fully released (indicator should be in the down position), carefully remove the lid.
- Ladle into soup bowls and serve with crusty bread.
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