4 from 4 votes
Instant Pot Macaroni Hamburger Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
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!
Course: Soup
Cuisine: American
Servings: 8
Calories: 263 kcal
Author: Karlynn Johnston
Ingredients
  • 1 1/2 lbs lean ground beef
  • 1 medium white onion diced
  • 2 tsp minced garlic
  • 1 28 oz can diced tomatoes
  • 1 10.75 oz can condensed tomato soup
  • 4 cups beef broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 cups frozen vegetables
  • 1 tsp white sugar if your tomatoes are too acidic
  • 1/2 tsp black pepper
  • 2 cups elbow macaroni cooked
Instructions
  1. While you are prepping the soup, cook the pasta according to the package directions, Drain and set aside until the end.

  2. 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.

  3. Stir in the tomatoes, tomato soup, beef broth, bay leaves, thyme, frozen vegetables and pepper.
  4. To cook immediately, press the soup button, seal the Instant Pot, close the vent and cook for 45 minutes. Let it naturally release - you can manually release but for safety's sake I don't recommend it.
  5. Remove the bay leaves. Stir in the cooked macaroni and let it warm up. Ladle into bowls and serve.
Recipe 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.)