- 1 lb. ground beef
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 medium sweet potato, cubed
- 1 Yukon gold potato, cubed
- 3 bay leaves
- 1 tablespoon Italian seasoning
- 2 teaspoons ground oregano
- 1 15-oz. can diced tomatoes
- 1 15-oz. can tomato sauce
- 6 cups of beef broth*
- 2 cups frozen veggies (we used a carrot, peas, and corn mix)
- 2 cups macaroni elbows
- Turn on the Instant Pot’s saute feature and add ground beef to the pot. Saute for 1 minute and then add onion. Cook for an additional 2 minutes using a spatula to break up the ground beef.
- Next, add the rest of the ingredients, stir well, and place cover on the Instant Pot.
- Turn pressure valve to seal, and turn to manual >> high pressure and set the timer to 3 minutes.* It will take around 20 minutes for the Instant Pot to build up pressure to start counting down from 3 minutes.
- When the timer goes off, quick release the pressure and remove the top.
Tips & Notes
- Pressure build: Though the cook time for this recipe is 3 minutes, it does take the Instant Pot 20-25 minutes to build pressure. Plan accordingly!
- Broth: Option to add more broth once the soup is done cooking. The soup will thicken once you put it in the fridge, so you will likely need to add water or broth to thin it out for re-heating.
- Noodles: If you are meal prepping this meal, cook noodles separately by cooking them prior to making the soup. Place noodles and enough water to cover noodles in the Instant Pot and cook on high pressure for 3 minutes. Remove noodles from Instant Pot, strain, rinse with cold water, and set aside. Add noodles to the soup before eating.
- This recipe was slightly updated on 1/7/2020, reducing the amount of Italian seasoning.
Nutrition FactsServing Size: 1/6 Calories: 314 Sugar: 10 Fat: 9 Carbohydrates: 36 Fiber: 7 Protein: 23
Keywords: Instant pot soup, hamburger soup