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

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