Instant Pot Cheeseburger Soup

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 6 reviews

Beef Instant Pot Recipes Main Dishes Recipes Soups and Stews

Cook time Cook time: 15 minutes

Instant Pot Cheeseburger Soup is creamy, hearty, and incredibly tasty, made without Velveeta. This quick and easy family dinner is the perfect recipe to make in the Instant Pot.

Pressure Cooker Soup recipes are very popular on our blog. After sharing our very popular IP Cheeseburger Macaroni, we have decided to make a simple, quick, and easy Cheeseburger Soup, that you guys can enjoy.

Instant Pot Cheeseburger Soup

Cheeseburger Soup is hearty and comforting, this is the perfect soul food. Making it in the Pressure Cooker is so incredibly easy, that you will end up making this soup every week.

To make the best cheeseburger soup we used creamy cheddar cheese, also a combination of milk and cream, and some potatoes to give the soup some texture. The soup resembles in flavors your favorite cheeseburger, without having to turn on the grill.

We guarantee it, that you will love this soup, and also we are proud to say, that we have achieved the creamiest and cheesiest texture without any processed cheese.

What do you need to make this recipe:

You will need the following ingredients:

  • Ground beef
  • Canola oil
  • Onion
  • Garlic
  • Celery
  • Carrots
  • Dried parsley
  • Paprika, regular or smoked
  • Italian Seasoning herbs
  • Salt and pepper
  • Potatoes
  • Evaporated milk
  • Beef broth, or chicken broth
  • Cream
  • Sour cream
  • Cheddar cheese

HOW to MAKE INSTANT POT CHEESEBURGER SOUP?

  • First, prepare all the ingredients. Turn on the Instant Pot and select Sauté, wait until it reads Hot and add the oil.
  • After that, brown the beef. This is an important step as it will add extra flavor.
  • Once the beef has been cooked, drain any grease, leaving just about 2 tablespoons in the pot. Add diced onion and minced garlic, stir and cook for 1 minute.
  • After that, add the rest of the ingredients: chopped celery, carrots, dried parsley, paprika, salt, pepper, and potatoes.
  • Add the liquid, evaporated milk, and broth, if needed add more broth, but don’t go over the Max line of your pot.
  • Close the Instant Pit with the lid and lock it. Turn the steam release vent to ‘sealing’ and set it to cook for 5 minutes on High Pressure.
  • When the cooking time is up, allow the pressure to reduce on its own without opening the steam release vent for 10 minutes, this is called Natural Pressure Release. After 10 minutes carefully release the rest of the pressure by opening the vent.
  • Stir the soup and use a potato masher or immersion blender to mash about half of the potatoes.
  • Select again the Sauté option and add slowly the cream and sour cream, stir until fully combined.
  • Turn off the IP and stir in the shredded cheese until fully melted. If desired add more cheese.
  • Serve soup topped with extra cheese, fresh bread, and chopped parsley.

HOW LONG DO YOU COOK CHEESEBURGER SOUP IN THE Pressure Cooker?

You only have to cook the soup for 5 minutes on High Pressure, followed by a 10 minutes Natural Pressure Release (NPR).

Can you make cheeseburger soup in the crockpot?

Yes! If you have extra time on hand, this dish can also be easily made in the slow cooker. Please follow the crockpot version of this recipe by clicking this link

How to make cheeseburger soup on the stovetop?

Similarly, this recipe can be made the traditional way on the stovetop. No matter which way you want to go with, you are guaranteed to end up with a hearty, and delicious meal. The stovetop recipe can be found in this link

CAN I SUBSTITUTE BEEF WITH OTHER MEATS?

Yes. I love making this soup with beef, but you can make it with ground chicken, ground sausage or turkey.

CAN I USE VEGETABLE BROTH TO MAKE THIS CHEESEBURGER SOUP?

Absolutely! You can use vegetable broth or chicken broth, instead of beef broth.

HOW TO FREEZE INSTANT POT CHEESEBURGER SOUP?

  • First, make sure that the soup is cold.
  • Use quart bags to freeze the soup.
  • Next, transfer the soup from the pot into the bags.
  • After that, squeeze out excess air and seal the bags.
  • Once the soup has been packed, lay the bags flat in the freezer.
  • The bags can nicely be stored in the freezer for up to 3-4 months.

HOW TO THAW FROZEN CHEESEBURGER SOUP?

To thaw the soup, remove it from the freezer the night before serving, or put the sealed soup bag in a large bowl or casserole dish filled with warm water, to thaw it faster.

RECIPE TIPS:

  • Use quality meat because a good meat centered meal starts with quality meat. Preferably use organic beef for this meal.
  • Look for fresh meat that has a bright color, and about 15-20% fat content. Due to higher fat content, the meat gets great flavor and tenderness.
  • Browning the beef is essential because it will lock in and elevate the flavors.
  • Similarly, it is important to drain the grease after browning the beef, otherwise, the soup will have a greasier aspect and texture.
  • This dish can be made with any ground meat: chicken, turkey, or pork, the cooking time will still be the same if you use the same amount of ingredients.
  • For a spicier kick, add some red pepper flakes.
  • Instant Pot – I have the 6 quarts one. It makes weeknight meals so much easier.
Image of pressure cooker cheeseburger soup.

Instant Pot Cheeseburger Soup

Instant Pot Cheeseburger Soup is creamy, hearty, and incredibly tasty, made without Velveeta. This quick and easy family dinner is the perfect recipe to make in the Instant Pot.
5 from 6 votes
Save Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings of 2 cups
Calories: 624kcal
Author: Catalina Castravet

Ingredients

  • 1 pound ground beef
  • 1 tablespoon canola oil (or any vegetable oil)
  • 1 small onion (diced)
  • 4 cloves garlic (minced)
  • 1 cup chopped celery (about 2 celery sticks)
  • 1 cup chopped carrots (about 1 large carrot)
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika (regular or smoked)
  • 1/2 teaspoon Italian Seasoning herbs
  • 1/4 teaspoon salt and pepper (or to taste)
  • 1 1/2 pounds potatoes (peeled and cut into 2 inch chunks)
  • 1 12oz can evaporated milk
  • 3 cups beef broth (or chicken broth)
  • 1 cup cream
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese

Instructions

  • First, prepare all the ingredients. Turn on the Instant Pot and select Sauté, wait until it reads Hot and add the oil.
  • After that, brown the beef. This is an important step as it will add extra flavor.
  • Drain any grease, leaving just about 2 tablespoons in the pot. Add diced onion and minced garlic, stir and cook for 1 minute.
  • Add the rest of the ingredients:  like chopped celery, carrots, dried parsley, paprika, salt, pepper and potatoes.
  • Add the liquid, evaporated milk and broth, if needed add more broth or water, but don't go over the Max line of your pot.
  • Close the Instant Pit with the lid and lock it. Turn the steam release vent to 'sealing' and set it to cook for 5 minutes on High Pressure.
  • When the cook time is up, allow the pressure to reduce on its own without opening the steam release vent for 10 minutes, this is called Natural Pressure Release. After 10 minutes carefully release the rest of the pressure by opening the vent.
  • Stir the soup and use a potato masher or immersion blender to mash about half of the potatoes.
  • If the soup is too thick, add more broth, 1/2 cup at a time. If the soup is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of water until fully dissolved and add the mixture to the soup.
  • Select again the Sauté option and add slowly the cream and sour cream, stir until fully combined.
  • Turn off the Instant Pot and stir in the shredded cheese until fully melted. If desired add more cheese.
  • Serve soup topped with extra cheese, fresh bread and chopped parsley.

Nutrition

Calories: 624kcal | Carbohydrates: 21g | Protein: 28g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 154mg | Sodium: 748mg | Potassium: 969mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4825IU | Vitamin C: 16.5mg | Calcium: 395mg | Iron: 5.7mg
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Comments

Leave a reply

Connie

I put half and half in the IP once and will never do it again.. curdled and I had to throw out my double soup recipe. How does Evaporated Milk do at such a high heat??

Reply

No, it works nicely.

Reply

Cheri A Magistro

Can I skip the potatoes? If so, do I need to adjust the recipe? Thank you very much!

Reply

Justin Oswald

I added cream to the liquid step. Can’t take it out. Just covered it and set the timer. Anyone know what the worst than can happen?

Reply

It will be ok, don't worry.

Reply

Damon

Did you happen to adjust the time in order to cook double the amount?

Reply

No, the time stays the same.

Reply

Trisha

what type of cream do you recommend?

Reply

what do you mean?

Reply

Rebecca G

This recipe came out so delicious. We love cheeseburger chowder and this is a keeper for sure. We topped it with some seeded and finely chopped tomatoes, pickles, and of course some real bacon bits!

Reply

Happy that you liked it, thanks for the feedback!

Reply

Jess

I think they mean, what type of cream do you recommend? Heavy Whipping Cream? Whipping Cream? Half and Half type of cream?

Reply

any will work

Reply

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