Description
This Instant Pot Cheeseburger Soup is a warm, hearty bowl of comfort food that tastes just like your favorite cheeseburger! It’s loaded with ground beef, potatoes, cheddar cheese, and veggies—all made quickly and easily in your pressure cooker. It’s perfect for busy weeknights and sure to be a family favorite.
Ingredients
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1 lb ground beef
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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3 cups russet potatoes, peeled and diced
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2 medium carrots, peeled and diced
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2 celery stalks, diced
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3 cups chicken broth
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon dried parsley
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1/2 teaspoon paprika
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2 cups shredded cheddar cheese
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1 cup whole milk
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2 tablespoons all-purpose flour
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2 tablespoons butter
Instructions
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Turn the Instant Pot to sauté mode. Add olive oil and ground beef. Cook until browned, breaking it up as it cooks.
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Add onion and garlic. Sauté for 2–3 minutes until fragrant.
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Stir in potatoes, carrots, celery, chicken broth, salt, pepper, parsley, and paprika.
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Cancel sauté mode. Secure the lid and set to Pressure Cook (Manual) for 8 minutes.
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Once cooking is complete, do a quick release of pressure.
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In a small saucepan over medium heat, melt butter and whisk in flour to make a roux. Slowly add milk while whisking until smooth and thickened (about 3–4 minutes).
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Open the Instant Pot, stir in the milk mixture and shredded cheese until cheese is fully melted and soup is creamy.
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Serve hot with extra cheese, bacon bits, or green onions if desired.
Notes
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You can swap cheddar with pepper jack for a spicy kick.
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Make it low-carb by replacing potatoes with cauliflower.
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Leftovers can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg