My Instant Pot Paleo Hamburger Soup is a hearty, filling dish that requires almost no prep, and is SO SIMPLE. Easy dinner, DONE.
Instant Pot Paleo Hamburger Soup
Oh man, the back to schooling is equal parts “Whew” and “OMG”. On one hand it’s a relief to have a few moments in the day where I am not breaking up fights. On the other hand, we now enter the “Hurry, rush, did you get your homework/lunchbox/project” phase of the year. Add in the gymnastics team practices and Girl/Boy Scouts and it’s enough to make your head spin.
In other words – DINNER NEEDS TO BE REALLY FREAKIN’ SIMPLE.
Don’t have kids? No problem. You get to benefit from my mayhem and get a quick healthy dinner in your bod, so errbody wins, see?
So where were we… oh yes, healthy, simple dinner. I made this Instant Pot Paleo Hamburger Soup tonight when I realized that the chaos was about to ensue and that I needed to get my ish together fast.
Just a few minutes of prep and the Instant Pot does the rest, thanks golly. I threw the potatoes in whole so I didn’t have to do any extra work than absolutely necessary and then used a potato masher to break them up after the cooking cycle had completed. Worked like a charm and made for a great thickener for my soup!
For more great Instant Pot Recipes, check out my Instant Pot Category!
PrintInstant Pot Paleo Hamburger Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
- 2 tablespoons avocado oil
- 1 onion, diced
- 1 pound grass fed ground beef
- 2 cups chopped carrots
- 2 tablespoons Primal Palate Meat + Potatoes Seasoning
- 1 teaspoon sea salt
- 1 tablespoon garlic powder
- 4 cups beef broth (organic store bought or homemade)
- 5 medium Yukon Gold potatoes (whole
Instructions
- Press the “Saute” function on your Instant Pot and drizzle in the avocado oil and onion
- Allow the onions to cook for around 5-8 minutes, shifting them around so that they do not burn
- Add in the ground beef and break it up a bit with a spatula
- Pour in the broth, add the seasonings and carrots and whole potatoes
- Secure the lid and press the “Keep Warm/Cancel” button
- Now press the “Soup” button and close the pressure valve
- Allow the cooking cycle to complete and then quick release the pressure
- Open the lid when safe to do so and use a potato masher to break up the potatoes until they are made into small chunks
Notes
What is this topped with in the picture parmesan or asiago? That doesn’t seem paleo? I’m just confused.
I sprinkled a little as a garnish. If you do not tolerate dairy, please leave it off. I did not include it in the ingredients so you can definitely make it to suit your personal dietary needs.
Is there a nutrition list on this somewhere? Ie sodium content level?
I do not supply nutritional info but there is a teaspoon of sea salt added for the entire recipe. If you need to avoid sea salt, you can simply reduce the amount or omit it.
How long does this cook for under the ‘Soup’ function? The recipe doesn’t specify
Should be 30 minutes.
Any substitution for the Meat & Potatoes seasoning?
Here is what is in the Meat and Potatoes seasoning – Pink Himalayan salt, paprika, onion, garlic, black pepper, oregano
For those of us who do not have Primal Pilate Seasonings can you advise of whats in it plz.
Here is what is in the Meat and Potatoes seasoning – Pink Himalayan salt, paprika, onion, garlic, black pepper, oregano
Hey Jennifer! Love all your recipes but I don’t own an InstantPot! Can this be made in a slow cooker and how would you do it? Thank you!
Yes I’d just add all ingredients into the slow cooker (cook beef first) and cook on low for maybe 6 hours.
Thank you! I can’t wait to try it!
Is the beef sauted?
Just slightly (see step two). Does not need to be cooked through before closing the lid.
Made this this weekend and it was awesome!!!! Easy and filling!
Yay!
This sounds delicious! Can I substitute sweet potatoes for the Gold potatoes?
Definitely!
Have to admit that I tried this only because I trusted you based on my experience with your other recipes…boy was I glad that I did. This far far exceeded my expectations for flavor! I thought “meh, meat, potatoes, carrots, onions, broth, sure…” – figured it couldn’t be bad, just might not be awesome. Well, it was awesome! We don’t usually feel satisfied after “broth-y” based soups but this was truly filling and tasty. I’m 100% certain there will be fights over the leftovers. (also, full disclosure, I used 3 medium yukon golds and did chop them into big pieces before cooking, then mashed them up slightly after cooking – I’m sure the way your originally wrote it would have been fine too!). Served with a side of roasted broccoli (with PP’s Adobo Seasoning, of course!) and some BraziBites 🙂
Wahoooo!!!
Hey Jennifer! Alex was diagnosed with Celiac in November…so I’m changing lots of things up now. I’m making this for dinner tonight – yay! xoxo
Oh wow! Welcome to the “family”? I am sorry to hear that!
Hi there! What size is your Instant Pot (6 qt. or 8 qt.)?
I have the 6 quart – bit.ly/MyInstantPot
Just to clarify- you hit soup and close the valve? Will it cook without actually setting a time?
Yep! The Soup button is a preset button that cooks the contents for 30 minutes on high pressure. Easy peasy!
Yum! This turned out great! I will definitely make it again. I suggest adding the cook time to the recipe directions l only because my instant pot set it as 10 min, maybe because I adjusted the time down last use. I appreciated finding the cook time on the comments since I’m an instant pot newbie. Thanks for the recipe!
Glad you enjoyed it!
Can you use ground turkey and pork?
Yes!