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Home » Recipes » Dinner » Instant Pot Creamy Tomato Hamburger Soup {Paleo, Whole30}

Instant Pot Creamy Tomato Hamburger Soup {Paleo, Whole30}

By Taesha Butler January 30, 2018 (Updated August 6, 2021) 15 Comments

Servings6 -8
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Jump to Recipe
5 from 2 votes

Curling up with a warm bowl of this Instant Pot Creamy Tomato Hamburger Soup might be one of my favorite things to do on a chilly winter night. Creamy, comforting, made from squeaky clean ingredients and veggie-loaded, this soup is a complete meal that your family is going to devour…and you are going to adore since you can make it in minutes in your handy dandy Instant Pot.

Instant Pot Creamy Tomato Hamburger Soup served in a big white bowl with a spoon inside and the Instant Pot blurred in the background

Creamy Tomato Hamburger Soup

This soup comes with a back story, guys. It’s been part of my life for many years and has been with me through many seasons of life.

As a child, I remember my mother making a version of this soup on chilly fall and winter nights for dinner. I don’t recall her exact recipe….and I don’t think I haven ever seen it actually written down (call me out if I’m wrong, Ma), but I remember being *so jazzed* when I saw her cooking hamburger soup for dinner.

While the veggies my mom used always changed (I assume because she used whatever was handy and needed to be used up), the soup always had a creamy tomato base and was loaded with crumbled hamburger.

Side view of the healthy soup in a white bowl with a spoon to the right and the Instant Pot blurred in the background

Everyone has a handful of recipes that were staples during their childhood, and hamburger soup was definately one of mine!

Fast forward to my college years….and me being dirt poor. I was living with (equally dirt poor) friends and we would literally scrape together whatever edible provisions we had on hand to make this soup on repeat. Back then, we affectionately called it  “Stone Soup” after the childhood folk tale in which a hungry stranger convinces the people of a town to each share a small amount of their food in order to make a meal that everyone enjoys.

Overhead on the delicious soup with carrots, spices and a spoon next to the white bowl

Community meal

In many ways, hamburger soup was Stone Soup, since it was a community meal made up of whatever we had.  It was easy, always fed everyone and could usually be made without us needing to go to the store. 

One person would bring the carrots.

Someone else brought the hamburger.

Another person brought some sort of other veggie.

I was always in charge of the tomato soup…..and the cooking.

And just like I remembered from my childhood, the soup was always different…but always delicious, filling and stuck with us through many all-night study sessions.

A hand with a spoon ready to try Instant Pot Creamy Tomato Hamburger Soup with a few fresh carrots next to the bowl

Still making hamburger soup

And now, here I am. Far from childhood and those college years, but still making hamburger soup. While my method and even some ingredients have changed over the years, the flavor of the hamburger soup my mother used to make me when I was little still shines through in each bite. It is still a staple in my home…

Then, now….and probably always…..

A white bowl full of the amazing Instant Pot Creamy Tomato Hamburger Soup with a white towel behind it

Other mouthwatering recipes you are going to adore…

  • Chickpea Vegetable Nuggets
  • Corn and Black Bean Salad
  • Instant Pot Beef and Broccoli
  • Instant Pot Creamy Mushroom Chicken

Loving this Instant Pot creamy tomato hamburger soup and hungry for more?

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And check out my ebook, Veggie-Loaded Love, for oodles of veggie-packed recipes…including Veggie-Loaded Chicken Soup with Instant Pot AND Slow Cooker instructions! It’s a staple in our house and totally will be in your’s as well!

Instant Pot Creamy Tomato Hamburger Soup served in a big white bowl with a spoon inside and the Instant Pot blurred in the background
Print Recipe
5 from 2 votes

Instant Pot Creamy Tomato Hamburger Soup {Paleo, Whole30}

Curling up with a warm bowl of this Instant Pot Creamy Tomato Hamburger Soup might be one of my favorite thing to do on a chilly winter night. Creamy, comforting, made from squeaky clean ingredients and veggie-loaded, this soup is a complete meal that your family is going to devour…and you are going to adore since you can make it in minutes in your handy dandy Instant Pot.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: American
Diet: Diabetic
Keyword: Instant Pot creamy potato hamburger soup, Instant Pot soup recipe, tomato hamburger soup
Servings: 6 -8
Calories: 331kcal
Author: Taesha Butler

Ingredients 

  • 1 pound ground beef
  • 1 1/2 tablespoons avocado or coconut oil
  • 3/4 cup non-dairy milk (cashew, almond or coconut milk will work)
  • 1 medium yellow onion, peeled and roughly chopped
  • 2 large garlic cloves, peeled
  • 4 cups broth or stock
  • 1 28-oz can crushed or diced tomatoes
  • 1 6-oz can tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 1/2 teaspoon sea salt, or to taste
  • 3 large carrots, washed and diced
  • 2 cups loosely packed kale, deribbed and roughly chopped
  • black pepper, to taste

Instructions 

  • In a blender, combine the non-dairy milk, onion, garlic, broth/stock, tomatoes, tomato paste, oregano, basil, and salt. Blend until smooth and mixture has an even consistency. Set aside for a moment.
  • Turn on your Instant Pot’s “saute” function and add the oil to the pot. Once hot, crumble the ground beef into the Instant Pot. Brown for a minute or two until the meat is mostly browned, but still slightly pink.
  • Add tomato mixture to the Instant Pot and stir. Add diced carrots to the Instant Pot as well, stirring one more time to combine.
  • Place the lid on the Instant Pot, lock in place and turn the valve to sealing. Select the manual setting and set to cook for 10 minutes on HIGH pressure.
  • Once the time is up, switch the valve to venting to quick release the pressure.
  • Once all of the pressure is released, remove the lid and add the kale to the pot. Stir a few times and replace the lid. Allow the kale to wilt in the hot soup for 3-4 minutes.
  • After the kale has had a chance to wilt, remove the lid and enjoy the soup immediately!

Nutrition

Calories: 331kcal | Carbohydrates: 15g | Protein: 20g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 908mg | Potassium: 696mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7613IU | Vitamin C: 36mg | Calcium: 116mg | Iron: 3mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dairy-Free, Dinner, Gluten-Free, Grain Free, Instant Pot, Paleo, Soups, Whole30 Tagged With: carrot, kale

Previous Post: « One-Bowl Paleo Carrot Banana Muffins (with collagen!) + Why We Take Collagen
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Reader Interactions

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    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Comments

  1. Nadine Chapman

    February 2, 2018 at 1:44 pm

    Well, I don’t have an Instant Pot, and I assume your Mother didn’t either. This sounds absolutely wonderful and I will definitely try it with conventional cooking methods

    Reply
    • Taesha Butler

      February 2, 2018 at 9:27 pm

      You are correct, my mom made this the old fashion way…on the stove top! It can totally be done in a reasonable amount of time!

      Reply
  2. Kate

    April 8, 2018 at 11:07 pm

    This is the first recipe that I’ve made of yours. I was really skeptical, but holy shit. It’s so good. Didn’t use an instant pot Bc… ya know…. I’m poor and my kitchen is 5×10…. BUT IT DOESNT MATTER. ITS SO GOOD 🙈

    Reply
  3. Lauryn Kruger

    May 16, 2018 at 10:14 pm

    I can’t seem to get a printable version of this. Is the link broken? Looks delicious!

    Reply
    • Taesha Butler

      May 21, 2018 at 11:53 pm

      Hmmm, the print button seems to be working okay for me. Perhaps refresh and try again!

      Reply
  4. Amy

    January 3, 2019 at 7:21 pm

    This looks delicious! I love your site and can’t wait to try this soup. I’ve been veggie loading my whole life. I remember making spaghetti and finely grating carrots and squash in with the ground beef as I browned it when I was probably 8… I know I could hardly reach the stove top without a step stool. I’m so thankful my mom always allowed me to participate in the kitchen at a young age. Knowing how to cook and use up little bits of things creatively really helped me through many poor times in college and newlywed life! Keep up the good work with your daughter and site.

    Reply
    • Taesha Butler

      January 8, 2019 at 9:55 pm

      Thank you so much!

      Reply
  5. Tania

    January 25, 2019 at 7:48 pm

    I want to try this recipe this week but I had just a few questions…
    Ground turkey instead of ground beef? What fat % would you recommend?
    The family is not big on kale, could that part be skipped completely? Does it make a big difference to the meal?

    Thanks!

    Reply
    • Taesha Butler

      January 25, 2019 at 9:09 pm

      I would do full fat turkey, but that is just me!

      And you can skip the kale if it is not your thing! Or sub it with spinach! Either way, it does not make or break the recipes!

      Reply
  6. Regelyn

    January 22, 2020 at 1:02 am

    The dish you prepared is delicious.

    Reply
  7. Julia

    April 3, 2020 at 9:12 pm

    I think I’m going to try adding broken up lasagne noodles…for a twist on lasagne soup!

    Reply
  8. P

    October 16, 2020 at 3:03 am

    5 stars
    Wow!

    Reply
  9. Helena

    January 24, 2021 at 2:51 pm

    5 stars
    I can never get tired of soup recipes – they are always so yummy! 🙂

    Reply
  10. Janice

    October 9, 2021 at 12:07 am

    Is there a preferred broth to use (beef, chicken, vegetable)? Thank you.

    Reply
    • Taesha Butler

      October 9, 2021 at 1:35 pm

      Any that you have on hand or that you prefer will work

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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