Instant Pot recipe
Instant Pot Macaroni Hamburger Soup
This Instant Pot Hamburger Soup is a super fast way to make the classic soup! You usually make it on the stove top or in the crockpot but thanks to the invention of the Instant Pot you can use your favourite pressure cooker to whip it up fast!
You’ll need
Ingredients
Instructions
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While you are prepping the soup, cook the pasta according to the package directions, Drain and set aside until the end.
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Fry the ground beef and onions together in the metal cooking pot in your Instant Pot using the "saute" function on your Instant Pot until the ground beef is cooked and the onions are translucent. Add in the garlic and fry until brown. Drain the fat.
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Stir in the tomatoes, tomato soup, beef broth, bay leaves, thyme, frozen vegetables and pepper.
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To cook immediately, press the soup button, seal the Instant Pot, close the vent and cook for 4 minutes. Let it naturally release - you can manually release but for safety's sake I don't recommend it.
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Remove the bay leaves. Stir in the cooked macaroni and let it warm up. Ladle into bowls and serve.
Notes
- I pre-cook my macaroni so that it doesn't add starch to the soup, which some pasta's can do. If you want to cook it in the Instant Pot, you would have to add it after you release the pressure and then pressure cook it again for 5 minutes. ( which I have done and it works well, but I prefer to pre-make the pasta.)
- You can also add the pasta and then press the saute button, then simmer, stirring until the pasta is cooked
Nutrition per serving: 263 calories
- Calories
- 263 kcal
- Carbohydrates
- 29 g
- Protein
- 24 g
- Fat
- 5 g
- Saturated fat
- 2 g
- Cholesterol
- 52 mg
- Sodium
- 828 mg
- Potassium
- 918 mg
- Fiber
- 4 g
- Sugar
- 7 g
- Vitamin A
- 2595 IU
- Vitamin C
- 20.9 mg
- Calcium
- 73 mg
- Iron
- 4.3 mg
Nutrition is an automatic estimate and will vary with the brands you use.