Instant Pot Hamburger Soup {Paleo, Keto, Whole30}
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
gluten-free, paleo, keto, whole30, dairy-free, egg-free, nut-free, AIP options
  • 2 tablespoons olive oil or ghee, divided
  • 2 lbs grass-fed ground beef
  • 1 large white or yellow onion
  • 2 stalks celery, cut into 1 ½ inch chunks
  • 3 cloves garlic, minced
  • 8 ounces of mushrooms, sliced
  • 2 tablespoons cassava flour (optional)
  • 4 cups fresh or frozen veggies (cut into 1 ½ inch chunks) - options include: carrots, celeriac (celery root), sweet potato, squash, turnip, parsnip, radish, white potato - see notes below
  • 2 bay leaves
  • ¼ teaspoon dried thyme
  • sea salt and black pepper, to taste
  • ½ cup frozen peas or frozen green beans
Stock Mixture
  • 3-4 cups* unsalted homemade beef or chicken broth or stock (I use homemade bone broth)
  • ¼ cup dry red wine (optional)
  • 1 tablespoon tomato paste (leave out for AIP)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon coconut aminos, gluten-free tamari or soy sauce
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon Worcestershire sauce (be sure this is gluten-free), leave out for AIP*
  1. Set the Instant Pot on the saute setting, once hot brown the ground beef in a tablespoon of oil or ghee. About 3-5 minutes.
  2. While the meat is browning, in a medium bowl mix together the broth, wine, tomato paste, balsamic vinegar, coconut aminos, fish sauce and Worcestershire sauce, if using. Set aside.
  3. Add the onions and celery. Sauté a few minutes, then add the garlic and mushrooms. Continue to sauté for about 3 minutes, until everything is slightly browned and softened.
  4. If using the flour, evenly sprinkle the 2 tablespoons over the meat. Add any other veggies you are including and the stock mixture.
  5. Add the bay leaves and dried thyme. Season with a little sea salt and black pepper.
  6. Give everything a good stir.
  7. Place the lid on the Instant Pot and make sure it is locked and the steam valve is closed. Cook on high pressure for 5 minutes.
  8. Once cooking is completed, your Instant Pot will automatically switch over to warm – leave it as is to release the pressure slowly, or if you'd like or quick release the pressure.
  9. Once the pressure has released, remove the lid. To thicken the stew a bit, set the Instant Pot to "Sauté" again, medium, to bring the stew to a simmer to allow it to reduce down slightly and it will thicken. Cook as long as you'd like to get your desired consistency for your soup. 5-10 minutes should be more than enough.
  10. Add the frozen peas or frozen green beans right near the end of simmering.
  11. The soup will also thicken up a bit as it cools down slightly.
  12. Though the instant pot cook time for this recipe is 5 minutes, it does take the Instant Pot approximately 20-25 minutes to build pressure. So be sure to plan accordingly!
You can use 3 to 4 cups of broth, depending if you want it as a more brothy soup or more of a thick stew.
Recipe by Tasty Yummies at