Love cheeseburgers but want that flavor without the added carbs from the bun? This is where this Instant Pot Cheeseburger Soup is the perfect option and choice! You’ll love how much this tastes like a burger, all in one simple spoonful!
If you’re a fan of using your Instant Pot for soup, check out our list of other delicious Instant Pot Soup Recipes! Now that the weather is starting to get a bit colder, it’s time to think about warming our bellies, too!
This simple soup recipe is really great because it’s simple and fast to make. It also gives that cheeseburger taste and flavor, without having to run out in the cold and make a mad dash for the drive-thru as well.
I’m also a fan of adding on a bunch of toppings as well and this soup has room for that to happen easily, too. Because everyone knows that adding toppings onto your burger is an important part of the flavor!
Looking for another dinner idea? Check our this hearty Cheeseburger Pie recipe.
Instant Pot Cheeseburger Soup
Can you believe that you can have a delicious soup in less than 30 minutes of time? You might be used to your slow cooker taking all day to cook your soups but that is a way of the past.
Now that you know how simple it is, you literally have no reason not to make it! And trust me on this one, it’s so good you’re going to be back for round two, without a doubt.
Ingredients You Need
If you know what it takes to make a cheeseburger, you’re going to see a lot of these same ingredients on this list!
- Ground beef
- Olive oil
- Onion
- Carrot
- Celery stalk
- Russet potato
- Minced garlic
- Black pepper
- White pepper
- Dried parsley
- Evaporated milk
- Chicken broth
- Sour cream
- Cheddar cheese
- Cooked bacon
- *Cornstarch optional to thicken
How to Make Instant Pot Cheeseburger Soup
The photos below will show you the exact process that I use to make this Instant Pot Cheeseburger Soup.
Gather all of your ingredients.
Turn on the Instant Pot and set to Saute.
Once the Instant Pot is hot, add the oil, ground beef, and chopped onion. Saute the onion and beef together.
Once the beef has browned, drain all but about 1/3 cup of grease.
Stir in the carrot, celery, potato, and minced garlic and cook for about 1 minute, continually stirring.
Stir in the black pepper, white pepper, cayenne pepper, parsley, evaporated milk, and chicken broth.
Turn off the saute mode.
Add the lid to the Instant Pot, lock in place, and set the vent to seal.
Cook on Manual High heat for 5 minutes.
Allow the pressure to naturally release for 10 minutes before performing a manual release of the remaining pressure.
Add the sour cream, cheddar cheese, and bacon pieces. Stir until combined.
If the soup needs to be thickened, add a little cornstarch and water to the soup and stir until thickened.
Scoop and serve with additional bacon , and shredded cheese.
Cheeseburger Soup FAQS
Can I use other meats in this soup recipe?
If you’re wanting to cut down on some of the fat content but still have that burger flavor and taste, you can swap out the ground beef for ground turkey instead. It’s a leaner meat that is healthier but will still taste well with this easy recipe.
What other fun toppings can you add to this soup?
Any topping that you’d normally add to a cheeseburger is fair game to add to this soup. Think diced dill pickles, onions, jalapeños, diced tomatoes, and more! Add whatever topping that you’re craving to your own bowl of soup.
YOU MIGHT ALSO ENJOY:
If you love this easy soup recipe as much as we do, you might also enjoy these other recipes, too!
- Easy Vegetable Beef Soup Recipe
- Crockpot Southwest Chicken Soup
- Chicken Gnocchi Soup
- Instant Pot Chicken and Dumplings
Instant Pot Cheeseburger Soup
Ingredients
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 small onion (diced)
- 1 large carrot (finely chopped)
- 1 celery stalk (finely chopped)
- 1 large russet potato (diced small)
- 4 tsp minced garlic
- 1 tsp black pepper
- 1/2 tsp white pepper
- 1 tsp dried parsley
- 10 oz evaporated milk
- 3 cups chicken broth
- 1/2 cup sour cream
- 2 cups cheddar cheese
- 1/2 cup chopped, cooked bacon
- *cornstarch optional to thicken
Instructions
- Gather all of your ingredients.
- Turn on the Instant Pot and set to Saute. Once the Instant Pot is hot, add the oil, ground beef, and chopped onion. Saute the onion and beef together.
- Once the beef has browned, drain all but about 1/3 cup of grease. Stir in the carrot, celery, potato, and minced garlic and cook for about 1 minute, continually stirring. Stir in the black pepper, white pepper, cayenne pepper, parsley, evaporated milk, and chicken broth.
- Turn off the saute mode. Add the lid to the Instant Pot, lock in place, and set the vent to seal.
- Cook on Manual High heat for 5 minutes.
- Allow the pressure to naturally release for 10 minutes before performing a manual release of the remaining pressure.
- Add the sour cream, cheddar cheese, and bacon pieces. Stir until combined.
- If the soup needs to be thickened, add a little cornstarch and water to the soup and stir until thickened. Scoop and serve with additional bacon , and shredded cheese.
Notes
- Store leftover cheeseburger soup in an airtight container in the refrigerator for up to 3 days.
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