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Pressure cooker cheeseburger soup scoop
Review Recipe
3.35 from 38 votes

Instant Pot Cheeseburger Soup

This simple soup recipe is a hearty and easy soup for the entire family!
Course dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 540kcal


  • 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


  • 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.


  1. Store leftover cheeseburger soup in an airtight container in the refrigerator for up to 3 days. 


Calories: 540kcal | Carbohydrates: 26g | Protein: 38g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 1146mg | Potassium: 928mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2644IU | Vitamin C: 16mg | Calcium: 470mg | Iron: 3mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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