Instant Pot Hamburger Soup (Whole30 Paleo)

Instant Pot Hamburger Soup (Whole30 Paleo) - aka Poor Man's Soup!  Hearty, healthy, and totally budget friendly.  Your family will love this soup! | tastythin.com

Instant Pot Hamburger Soup (Whole30 Paleo) including Slow Cooker Instructions – aka Poor Man’s Soup!  Hearty, healthy, and totally budget friendly.  Your family will love this soup!

I know how challenging it can be to find recipes that fit a clean eating lifestyle and are still family friendly.  Sometimes it’s so tempting to whip up that box of mac and cheese and call it good!  One solution that is naturally nutritious and seems to always please the whole family is homemade soup.

This Hamburger Soup (aka Poor Man’s Soup because it is so easy on the budget) is made in the Instant Pot or slow cooker and couldn’t be easier!  It is such a simple meal and yet my family absolutely loves it.  The kids always go back for seconds!  Full of classic beef and veggie soup flavors, it is perfect paired with a green salad or some gluten free corn bread (I love Bob’s Red Mill Gluten Free Corn Bread Mix!) 

This recipe is proof that Whole30 meals don’t have to break the budget.  Only the most basic ingredients are required, all things that you likely already have on hand.  Make this Hamburger Soup ahead on Meal Prep Sunday or during the week for a quick and easy dinner.  Still on the fence about trying Whole30?  Head over to this post for some inspiration.  My Whole30 Survival Guide is full of great tips, a meal plan, shopping list, and tons of easy recipes!

Instant Pot Hamburger Soup Variations

  • Substitute tomatoes with green chilis for the diced tomatoes
  • Spice it up with some crushed red pepper or tabasco when serving
  • In place of the potatoes, use canned kidney beans, barley, quinoa, or other whole grain (for non-whole30)
  • Use ground turkey or venison instead of beef
  • Add a tablespoon of Worcestershire sauce or coconut aminos for a flavor booster
  • For additional seasoning, try a teaspoon or two of my homemade all purpose seasoning or chili seasoning

Do you like to Meal Prep or pack the leftovers for lunch?  These glass containers are my favorite for soup!

 

Instant Pot Hamburger Soup (Whole30 Paleo) - aka Poor Man's Soup!  Hearty, healthy, and totally budget friendly.  Your family will love this soup! | tastythin.com

 

Instant Pot Hamburger Soup (Whole30 Paleo) - aka Poor Man's Soup!  Hearty, healthy, and totally budget friendly.  Your family will love this soup! | tastythin.com

Did you make this recipe and love it too?  Please leave your rating and review below!

4.96 from 23 votes
Instant Pot Hamburger Soup (Whole30 Paleo) - aka Poor Man's Soup!  Hearty, healthy, and totally budget friendly.  Your family will love this soup! | tastythin.com
Instant Pot Hamburger Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Instant Pot Hamburger Soup (Whole30 Paleo) including Slow Cooker Instructions - aka Poor Man's Soup! Hearty, healthy, and totally budget friendly. Your family will love this soup!
Servings: 8
Calories: 137 kcal
Ingredients
  • 2 teaspoons avocado oil
  • 1 lb lean ground beef or ground venison
  • 1 small onion, chopped
  • 2 large carrots, peeled and sliced
  • 2 large celery stalks, sliced
  • 1 cup diced yukon gold potatoes (about 3 small)
  • 2 tablespoons tomato paste
  • 1 cup frozen green beans
  • 1 14.5 oz. can diced tomatoes
  • 3 cups low sodium beef broth
  • 1/2 tablespoon minced garlic
  • 2 teaspoons sea salt
  • 1/2 teaspoon pepper
Instructions
  1. Set your Instant Pot to Saute.  Add oil and beef (or venison) and cook until browned.  Add remaining ingredients and stir well to combine.  Lock lid and set Instant Pot to Manual for 15 minutes.  Quick or Natural Release both work great for this recipe.   

For the Slow Cooker:
  1. In a large skillet, brown beef in oil over medium high heat.  Add browned beef and remaining ingredients to a slow cooker.  Stir well to combine.  Cook on High for 3-4 hours or Low for 6-8 hours.

Nutrition Facts
Instant Pot Hamburger Soup
Amount Per Serving
Calories 137 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 920mg 38%
Potassium 745mg 21%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 15g 30%
Vitamin A 65.9%
Vitamin C 15.1%
Calcium 5.1%
Iron 16.1%
* Percent Daily Values are based on a 2000 calorie diet.

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86 Comments

  • Reply
    Karly
    March 31, 2017 at 10:21 am

    How did we live before Instant Pots? Seriously, I am obsessed! This recipe looks absolutely amazing, and something the whole fam will love. Can’t wait to try!

    • Reply
      Nikki
      March 31, 2017 at 12:17 pm

      I know, right?!? This one is so easy and the family goes crazy for it…love it when those two things come together 🙂

    • Reply
      Tracy
      January 18, 2018 at 8:35 pm

      I made this tonight for dinner and it was delicious! The only variation I made was add a pinch of red pepper instead of black pepper.

      I will definitely make this again!

    • Reply
      Casey
      January 20, 2018 at 12:21 pm

      How Many servings is this ?

      • Reply
        Nikki
        January 21, 2018 at 11:24 am

        Hi Casey – it makes approximately 10 cups. Enjoy!

    • Reply
      Brittany
      August 1, 2018 at 6:42 pm

      My family loves this recipe!!! I add cabbage & corn to mine. I love opening my fresh canned veggies and putting in the soup! Thanks for the recipe!

      • Reply
        Nikki
        August 3, 2018 at 9:46 am

        Hey Brittany, thanks so much! Glad to hear your family loves the recipe!

  • Reply
    Challis
    June 15, 2017 at 6:34 pm

    For the instapot, how long do you cook it for?? Is it manual or natural release?

    • Reply
      Nikki
      June 16, 2017 at 11:06 am

      The Soup setting is a 30 minute cycle. I have done a shorter cycle with good results as well (20-25 minutes.) Use manual or natural release, whichever you prefer. I usually wait for natural release unless we are in a hurry to eat! Enjoy!

      • Reply
        Chad
        November 1, 2017 at 9:59 am

        Can I add pea barley? And if so how much more liquid do I need to add?

        • Reply
          Nikki
          November 1, 2017 at 3:01 pm

          Sure! I would try adding about 1 cup each of barley and liquid. This will probably result in a little bit thicker soup. Let me know how it turns out 🙂

  • Reply
    Jen
    July 7, 2017 at 9:58 pm

    Just made this for dinner in the instant pot and wow. We were so surprised that it was so flavorful. My 10 year old daughter loved it and my husband kept saying it’s so good! Yum! I didn’t change the recipe at all. Delicious!

    • Reply
      Nikki
      July 10, 2017 at 3:05 pm

      Jen, glad to hear your family approved! Thanks!

    • Reply
      Chad
      November 1, 2017 at 3:11 pm

      Will do! I’m making it the day before a hunting trip and will be warming it up the day of.

  • Reply
    Serena
    August 28, 2017 at 3:45 pm

    Could I use russet instead of gold potatoes?

    • Reply
      Nikki
      August 28, 2017 at 8:46 pm

      Yes, should work just fine! I have used redskins and the result was the same. 🙂

  • Reply
    Christina Caster
    September 7, 2017 at 8:24 pm

    I made this tonight for dinner in my instapot. It was a hit! My 2 and 5 year old ate it up (says a lot because they can be picky with veggies). And my husband liked it also! And it was nearly foolproof in my instapot. ( : Happy mama over here.

    • Reply
      Nikki
      September 8, 2017 at 3:19 pm

      Christina – so awesome!! Glad the whole family enjoyed it!!

  • Reply
    Tracey
    September 8, 2017 at 9:00 am

    How many servings does this make?

    • Reply
      Nikki
      September 8, 2017 at 3:22 pm

      Hi Tracey – it makes approximately 10 cups!

  • Reply
    Kelley
    September 12, 2017 at 9:46 pm

    This was a big hit with my family. Will definitely be making it again!

    • Reply
      Nikki
      September 13, 2017 at 12:52 pm

      Thank you, Kelley!! It’s a great recipe for this time of year! 🙂

  • Reply
    Lori Butcher Rheiner
    September 21, 2017 at 12:04 am

    Could it work with ground turkey and chili powder? Kinda like a chili/soup? Trying to eat more turkey, but I need chili powder since I am not a fan, lol!! Thank you!!

    • Reply
      Nikki
      September 22, 2017 at 12:27 pm

      Yes, absolutely!!

      • Reply
        Lori Butcher Rheiner
        September 25, 2017 at 3:27 pm

        Thank you so much!!!

  • Reply
    Nyssa Powers
    October 25, 2017 at 6:21 pm

    Do the green beans have to be frozen?

    • Reply
      Nikki
      October 26, 2017 at 1:56 pm

      Hi Nyssa, fresh is fine too!

  • Reply
    Ann
    November 7, 2017 at 5:50 pm

    I just made this for dinner, and it was a huge hit. I didn’t have ground beef or beef broth, but used ground turkey and chicken broth. I also didn’t have green beans so I used frozen corn instead. The kids had seconds. Thank you so much for the recipe. Took about 35 minutes from start to finish to make.

    • Reply
      Nikki
      November 8, 2017 at 1:25 pm

      Awesome! I love how versatile this recipe is too. Glad to hear the family enjoyed it!

  • Reply
    kristin
    November 17, 2017 at 6:10 pm

    really flavorful and easy! love my instant pot! thank you for the amazing and easy recipe! i added ro-tel tomatoes for extra kick. one thing I would add in the instructions for the instant pot is to dump the oil after browning the meat. my soup came out a bit oily. but still tasty!! thank you!

  • Reply
    Heather Longoria
    November 27, 2017 at 5:30 am

    I made this yesterday, and it turned out delicious!!! I thought it might be bland with just the salt and pepper, but it turned out great. Thank you for sharing this recipe!

    • Reply
      Nikki
      November 27, 2017 at 3:13 pm

      Thank you, Heather! It’s a favorite at our house 🙂

  • Reply
    Vickie
    November 29, 2017 at 6:50 am

    Can I double the recipe?

    • Reply
      Nikki
      November 29, 2017 at 8:56 pm

      Depending on how big your pot is, sure!

  • Reply
    Laura
    December 17, 2017 at 12:27 pm

    What size Instant Pot did you use for this recipe? My pot is a 6quart. I can’t wait to use this recipe!

    • Reply
      Nikki
      December 17, 2017 at 8:12 pm

      I have a 6 quart also 🙂

  • Reply
    George
    December 17, 2017 at 9:27 pm

    Wow is all I can say. It was great

  • Reply
    Marianne
    December 23, 2017 at 6:04 pm

    I have a 6qt instant pot and I doubled the recipe no problem! Was\is delicious and perfect for this cold dreary day!

    • Reply
      Nikki
      December 27, 2017 at 12:34 pm

      Marianne, good to know! I get a lot of questions about doubling this recipe 🙂

  • Reply
    Timothy Blackwell
    January 2, 2018 at 6:19 pm

    Can you use all frozen items/vegetables?

    • Reply
      Nikki
      January 3, 2018 at 9:00 am

      Yes! I cook things from a frozen state in the IP all the time 🙂

  • Reply
    Stephanie Hernandez
    January 3, 2018 at 11:16 pm

    I don’t have a instant pot so can I make this in the stove and if so how long do should I cook it for?

    • Reply
      Nikki
      January 4, 2018 at 9:33 am

      Sure, you’ll want to cook the meat and saute the carrots, onion, and celery first. Then add the rest, and simmer until the potatoes are cooked.

  • Reply
    LORRIE
    January 4, 2018 at 7:01 pm

    Hi I just received an 8Q IP and want to make this…I am not sure about doubling…when I double do I double everything? What about time? Want to make this for my family next week for this cold weather!

    • Reply
      Nikki
      January 5, 2018 at 11:27 am

      I think it fills my 6qt about 2/3 full. Doubling will be a tight fit but should work in the 8qt. Cook time is the same! Enjoy!

  • Reply
    Chris
    January 7, 2018 at 7:11 pm

    I used to make this on the stove. My kids and their friends (teenagers) would eat the whole pot on a Saturday. Some chocolate chip cookies for dessert. Warmed the house and the kids. First time trying in the instapot. Waiting for it to finish. Sometimes I would add a can of Rotel tomatoes and chilies just to change it up. Delicious, inexpensive and feeds a houseful.

    • Reply
      Nikki
      January 8, 2018 at 8:45 am

      Thanks, Chris! My kids also love this soup, it’s just so cozy and comforting! I love how budget friendly it is 😉

  • Reply
    Karen
    January 8, 2018 at 2:54 pm

    I’m trying this today for supper but have never used my IP so I’m nervous. I’m not sure how it works.

    • Reply
      Nikki
      January 8, 2018 at 2:57 pm

      This is a great first-use recipe! Very simple and delicious!

  • Reply
    Ashley
    January 9, 2018 at 5:08 pm

    Does this soup freeze well?

    • Reply
      Nikki
      January 10, 2018 at 9:23 am

      Yes, absolutely! Sometimes I freeze individual portions for an easy grab and go lunch.

  • Reply
    HAI
    January 9, 2018 at 8:56 pm

    I just made this and my husband and I are super impressed how flavorful this is! This will definitely become a regular for us.
    After Browning the meat, my Instapot took about 20 minutes to get up to pressure, then another 30 minutes to cook. I used natural release, which took about 5 minutes. Thanks so much for this recipe!

    • Reply
      Nikki
      January 10, 2018 at 9:22 am

      Thank you! Glad you enjoyed the recipe 🙂

  • Reply
    Pedro
    January 17, 2018 at 8:10 am

    Do you peel the potatoes?

    • Reply
      Nikki
      January 17, 2018 at 8:56 am

      Pedro, no need to peel the potatoes if using yellow Yukons. I have substituted red or white potatoes and I do peel those, as the skin is a little tougher. Hope you enjoy it!!

  • Reply
    Susan
    January 17, 2018 at 9:07 pm

    Above was supposed to be 5 stars!

    • Reply
      Nikki
      January 18, 2018 at 8:58 am

      Thank you Susan!!

  • Reply
    Laura
    January 19, 2018 at 9:06 am

    This was a great recipe! It was also my first recipe using my IP. I had made this for our lunches for the week, it was ready AFTER we ate dinner and my husband ate a bowl, in addition to his dinner, as it was so good. I did forgot to get frozen green beans when shopping but I substituted frozen butter beans and they were a perfect substitution. This will definitely be kept on the list of IP recipes.

    • Reply
      Nikki
      January 19, 2018 at 9:49 am

      Thank you, Laura! Glad you enjoyed it!

  • Reply
    Maria
    January 24, 2018 at 8:43 pm

    Hi! Canned tomatoes have sugar in them, so this Whole30 complaint? Sorry, I just started Whole30 so I’m not sure what’s compliant or not. Thanks in advance!

    • Reply
      Nikki
      January 25, 2018 at 8:47 am

      Maria – most canned tomatoes I find in the store do not have any added sugar. Be sure to check the ingredient list, this is where you will see if there’s any added sugars. Any sugar content listed on the nutrition label is most likely natural sugars from the tomatoes and is fine. Does that help??

  • Reply
    Lisa
    January 27, 2018 at 6:52 pm

    Made this in my Instant Pot tonight and it was incredibly delicious. Recipe was super easy and quick. We will be definitely making it again!

    • Reply
      Nikki
      January 28, 2018 at 10:28 am

      Thanks, Lisa! We have this soup on regular rotation 😉

  • Reply
    Bernadette
    January 29, 2018 at 10:39 pm

    Hi, would it work to add canned kidney beans? I have not used my instant pot very much yet so I’m not sure if the beans can withstand the pressure. Thanks

    • Reply
      Nikki
      January 30, 2018 at 9:02 am

      Bernadette, yes beans do fine in the Instant Pot and would be a great addition to this recipe!

      • Reply
        Bernadette
        January 31, 2018 at 11:52 pm

        Thanks Nikki! I added one can of red kidney beans to your recipe. It turned out great! I had it as a leftover for lunch today and it was very filling and yummy.

  • Reply
    Amy
    February 5, 2018 at 4:48 pm

    Does the meat need to be sauted first? Can I just dump everything, breaking up the meat, and cook on high pressure?

    • Reply
      Nikki
      February 5, 2018 at 4:52 pm

      Amy – I haven’t tried this method but I don’t see why not!

  • Reply
    Torey
    February 15, 2018 at 8:19 pm

    Great recipe. My sister made this first and told me I needed to try it. The one addition we have made is a splash of worcestershire sauce, garlic powder instead of minced and chicken broth instead of beef (since I never have beef on hand). I’ve made it 4 times in 2 weeks. 🙂

    • Reply
      Nikki
      February 16, 2018 at 9:30 am

      Thank you, Torey! And great suggestions too!!

  • Reply
    Lisa
    February 20, 2018 at 9:43 pm

    This was excellent! I added a dash of basil, oregano and cinnamon

    • Reply
      Nikki
      February 21, 2018 at 9:09 am

      Thanks! Love your cinnamon suggestion! I add it to chili all the time 🙂

  • Reply
    Amanda S
    February 22, 2018 at 12:44 am

    This has become a favorite in my home. We don’t need to make any changes to the recipe, we love it just as it’s written. Fast and easy, I usually keep all the ingredients on hand so I can make it quick in the Instant Pot. Thanks!

    • Reply
      Nikki
      February 22, 2018 at 9:29 am

      Amanda – Yay, that makes me so happy! Thank you 🙂

  • Reply
    Minnesota Mama
    February 23, 2018 at 11:52 pm

    I tried your recipe tonight after my husband came home late and I needed something fast. We substituted 1/2 cup pearl barley and 1 cup extra water since I was out of potatoes. We will absolutely make this again!
    Thanks for the recipe and other suggestions. 😊
    P.S. A friend suggested that next time I am out of potatoes to put some frozen hasbrowns in as a substitute. Never thought of that!

    • Reply
      Nikki
      February 24, 2018 at 1:54 pm

      Great tip!! Thank you so much for the kind comments!

  • Reply
    Alexandria
    March 20, 2018 at 12:05 pm

    This is such a great recipe! I shared it with my sister and we both make it several times a month. It’s a family favorite! One small addition we make is a couple dashes of Worcestershire sauce and sometimes a bay leaf. It’s a delicious recipe, thank you!

  • Reply
    Tricia
    March 29, 2018 at 8:14 am

    I add a can of diced tomatoes, add more veggies! Super yummy!

  • Reply
    Wendy Perez
    April 1, 2018 at 12:15 am

    This recipe was added to my recipe binder. I made it for my husband and he loved it. I don’t own a instant pot or slow cooker, so I just cooked it on stove top in low heat for about 1hr and it turned out great. I added some diced avocado when serving. Thank you.

  • Reply
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  • Reply
    Courtney
    April 26, 2018 at 9:49 am

    First of all, I have to tell you that this soup is a family favorite! My picky kid even eats it which is a definite win. I love that it cooks up quickly on a weeknight, and I can toss in whatever veggies I have on hand.

    Secondly, I love those soup bowls in your photos- where can I get them?

    • Reply
      Nikki
      April 26, 2018 at 11:22 am

      Thanks, Courtney! I found the bowls at TJ Maxx, but it was a couple of years ago so not sure if they’re still around!

  • Reply
    Joanne
    May 5, 2018 at 11:22 am

    The nutritional information does not list the serving size. What is the serving size? One of my favorite Recipes!

    • Reply
      Nikki
      May 7, 2018 at 9:10 am

      Thanks, Joanne! Serving size is approximately 1.5 cups each.

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