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There’s nothing like a big bowl of instant pot beef and macaroni soup to warm you up from the inside out. This Instant Pot version is hearty, flavorful, and comes together fast, which means you get a cozy, homecooked meal without spending all day in the kitchen. It’s loaded with tender pasta, seasoned ground beef, and chunky veggies, making it the ultimate one-pot comfort food.

Instant Pot Beef and Macaroni Soup

If you love easy Instant Pot meals, this one’s about to become a regular in your dinner rotation. You can also check out other pressure cooker favorites like Instant Pot chicken and rice, creamy potato soup, or salsa chicken. They’re all quick, filling, and perfect for feeding your family without breaking the bank.

This beef and macaroni soup is the kind of recipe that satisfies big appetites and makes great leftovers, too. It’s got just enough veggies to balance out the richness, and the pasta soaks up all that savory tomato-beef broth. Whether it’s a weeknight dinner or a make-ahead meal, you’ll be glad to have this in your recipe box.

What You’ll Love About This Recipe

• It’s fast – Just a few minutes of prep, then the Instant Pot does the rest.

• Perfect for big families – Makes a generous batch with minimal effort.

• Hearty and comforting – Like a hug in a bowl, especially on chilly nights.

• Great leftovers – Tastes even better the next day.

Ingredients

2 lb lean ground beef

1 Tbsp olive oil

1 small chopped yellow onion

1 TBSP minced garlic

2 cups chopped carrots

cups low-sodium beef broth

2 (15 oz) cans tomato sauce

1 (14.5 oz) cans petite diced tomatoes

2 Tbsp Worcestershire sauce

1 Tbsp chopped fresh marjoram (or 1 tsp dried)

2 bay leaves

1 box dry med shell or small elbow pasta

Instructions

Set Instant pot to sauté function.

Add olive oil, garlic and onion. Cook until garlic is fragrant, and onion is translucent; about 2 minutes.

Add ground beef. Cook until no longer pink, stirring regularly. Carefully drain grease and return to pot.

Add in the carrots, beef broth, tomato sauce, diced tomatoes, Worcestershire, marjoram, bay leaves and pasta. Mix everything together.

Set Instant Pot to high pressure and set cook time for 5 minutes. Make sure venting is off.

When timer goes off, do a quick release.

Give it a good stir.

Serve and enjoy! 

(Recipe video just below, keep scrolling)

Tips & Tricks

• Use lean ground beef to cut back on grease and keep the soup from feeling heavy.

• Sauté the onions and garlic first for extra depth of flavor.

• Try shell pasta or elbows – both work great and hold up well in soup.

• Don’t skip the Worcestershire sauce – it adds a deep, savory kick.

• Let it sit for a few minutes after cooking so the flavors can settle and the soup thickens slightly.

FAQs

Can I use a different type of pasta?
Yes! Small pasta shapes like ditalini, rotini, or bowties all work. Just keep the pressure cook time the same.

How should I store leftovers?
Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.

Will the pasta get mushy?
It stays firm if eaten within a day or two. If you’re making it ahead, consider cooking the pasta separately and stirring it in before serving.

Can I make this recipe on the stovetop instead?
Absolutely! Brown the beef and veggies in a large pot, then simmer everything (except the pasta) for about 20 minutes. Add the pasta and cook until tender.

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