Instant Pot Hamburger Soup
Easy and packed with vegetables Instant Pot Hamburger Soup with macaroni.
Ingredients
- 1 lbs (454 gr) extra lean ground beef
- 1 medium yellow cooking onion, finely chopped
- 2 stalkes (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)
Instructions
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Set Instant Pot ("IP**") to Sauté and add ground beef. Sauté , breaking up the beef with a wooden spoon for about 5-7 minutes until meat is in small chunks and starting to brown. Add onion, celery and carrots. Sauté for 2 minutes until vegetables just start to soften and most of the meat is brown.
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Add tomatoes, broth, garlic powder, oregano, basil, and pasta to Instant Pot. Close lid and set valve to sealed position.
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Cook at High pressure 4 minutes. Use quick release to release steam.
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Carefully remove lid and add spinach, stirring to combine.
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Allow soup to cool for approximately 10 minutes (it's incredibly hot! Be careful when serving to children).
Recipe Notes
* 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:
- 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.