4.8 from 18 votes
Instant Pot Hamburger Soup
Easy and packed with vegetables Instant Pot Hamburger Soup with macaroni.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 248 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 lbs (454 gr) extra lean ground beef
- 1 medium yellow cooking onion, finely chopped
- 2 talkes (pieces) celery, finely chopped
- 2 larger carrots, peeled and chopped
- 28 oz (796 ml) can crushed tomatoes
- 8 cups beef or vegetable broth
- 3 tsp garlic powder
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 cups dried macaroni pasta or other small pasta of choice
- 5 oz (142 gr) baby spinach*, roughly chopped (equals one clamshell)
Notes
- Sauté beef in a large pot over medium-high heat, breaking up with wooden spoon until meat is browned, about 5-7 min.
- Add onion, celery, and carrots and cook until vegetables just begin to soften, around 3-4 minutes.
- Add tomatoes, broth, garlic powder, oregano, and basil to pot and bring to a boil. Add pasta and cook until tender (9-11 minutes for dried macaroni noodles).
- Add spinach and remove from heat.
- * Not everyone loves spinach. Feel free to swap out with frozen corn or frozen green beans - just be sure to add to the IP with the pasta.
- ** My Instant Pot is a 6 quart.
- *** STOVE TOP Method: