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Instant Pot Cheeseburger Soup Recipe

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4.1 from 69 reviews

This Instant Pot Cheeseburger Soup is a creamy, comforting dish that combines the rich flavors of ground beef, potatoes, carrots, and sharp cheddar cheese in a thick, savory broth. Made quickly in the Instant Pot, this soup is perfect for chilly days when you crave a warm, hearty meal with a cheesy twist.

Ingredients

Meat and Vegetables

  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1 pound Russet potatoes, peeled and cut into small cubes
  • 1/2 cup peeled and grated carrot

Liquids and Seasonings

  • 4 1/4 cups reduced-sodium beef broth, divided
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 10 ounce can evaporated milk
  • 3-4 tablespoons cornstarch (depending on desired thickness)
  • Salt and pepper to taste

Dairy

  • 2 cups grated sharp cheddar cheese

Instructions

  1. Brown the Beef: Press the sauté button on the Instant Pot. Once it reads “hot,” add the ground beef. Cook while stirring to break up the meat until fully browned. Drain excess grease and return the beef to the pot.
  2. Sauté the Onions: Add diced onions to the beef and sauté for 2 to 3 minutes until the onions are softened and translucent.
  3. Add Broth and Scrape Bottom: Pour in 4 cups of beef broth and scrape the bottom of the pot to lift any browned bits for added flavor.
  4. Add Vegetables and Spices: Stir in cubed potatoes, grated carrot, black pepper, Italian seasoning, and garlic powder to the mixture.
  5. Pressure Cook: Close and lock the lid on the Instant Pot. Make sure the valve is set to “sealing.” Press manual high pressure and set the time for 5 minutes. It will take about 10 minutes to come to pressure.
  6. Pressure Release: When cooking ends, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
  7. Add Evaporated Milk: Open the lid and stir in the evaporated milk to add creaminess.
  8. Make and Add Slurry: In a small bowl, mix the remaining 1/4 cup broth with cornstarch to form a slurry. Stir this into the soup.
  9. Thicken the Soup: Press sauté again and cook while stirring constantly for 1 to 2 minutes until the soup thickens.
  10. Add Cheese and Season: Stir in the grated sharp cheddar cheese until melted and fully incorporated. Taste and adjust salt and pepper as needed.

Notes

  • Ground beef substitute: You can replace ground beef with ground turkey or chicken. For leaner meats, add 1-2 tablespoons of oil before browning.
  • Onion type: Both yellow and white onion work well in this recipe.
  • Broth: Using reduced-sodium broth helps control salt levels in the soup.
  • Evaporated milk: Adds creaminess without curdling like regular milk tends to do when heated.
  • Cheese options: Feel free to use any shredded cheese to alter the flavor; for example, pepper jack adds a spicy kick.

Find it online: https://deliciousyum.com/instant-pot-cheeseburger-soup-recipe/