Instant Pot Cheeseburger Soup is a rich and creamy cheese soup with potato and hamburger in it. This tasty soup is made in one pot, and is a kid-friendly dinner that’s sure to please.
Instant Pot cheeseburger soup is a creamy, cheesy soup that’s made entirely in the Instant Pot. This hearty soup feels more like a meal than a light bowl of soup because of the potatoes and ground beef.
It’s a stick-to-your-ribs soup that makes a kid-friendly dinner that’s sure to please.
Ingredient notes and substitutions
- Ground beef: You can use ground turkey or ground chicken. If you’re using leaner ground meat, like turkey, add in 1-2 tablespoons of oil before browning.
- Onion: Yellow or white onion works well in this recipe.
- Broth: I like to use reduced-sodium broth to better control the level of salt in the soup.
- Evaporated milk: The evaporated milk adds a bit of creaminess to the soup. Regular milk can curdle or separate when heated, but evaporated milk is better at standing up to the heat.
- Cheese: Feel free to use whatever type of shredded cheese you like. The type of cheese used will change the flavor of the soup. For example, shredded pepper Jack adds a bit of heat.
How to make Instant Pot cheeseburger soup
Step 1: Press sauté.
Step 2: Once the Instant Pot reads “hot”, add the ground beef.
Step 3: Cook, stirring to break up, until browned. Drain the excess grease and return the ground beef to the inner pot.
Step 4: Add the onion, and sauté for 2-3 minutes, or until the onion has softened.
Step 5: Stir in 4 cups broth, and scrape up any browned bits from the bottom of the pot.
Step 6: Add in the potatoes, carrots, pepper, Italian seasoning, and garlic powder.
Step 7: Close and lock the lid. Be sure that the valve is set to “sealing.” Press manual high pressure and adjust the cooking time to 5 minutes.
Step 8: When the cooking time ends, let the pressure release naturally for 10 minutes. Then release any pressure that remains.
Step 9: Stir in the evaporated milk.
Step 10: Make a cornstarch slurry by stirring the cornstarch and remaining broth together in a small bowl.
Step 11: Stir the slurry into the soup.
Step 12: Press sauté. Cook, stirring the entire time, for 1-2 minutes, or until the soup thickens.
Step 13: Stir in the cheese.
Step 14: Season with salt and pepper to taste.
Serving suggestions
Dinner rolls pair well with this soup. Rolls add to the cheeseburger experience, and you can serve the soup with your favorite rolls, such as sesame seed rolls, pretzel rolls, or any type of roll that you prefer.
The soup is fairly rich, so serving it alongside a fresh green salad or roast or steamed vegetables helps to brighten and lighten up the meal.
Storage
Store any leftover cheeseburger soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.
Instant Pot Cheeseburger Soup
Equipment
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 4 ¼ cups reduced-sodium beef broth divided
- 1 pound Russet potatoes peeled and in small cubes
- 1/2 cup peeled and grated carrot
- 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
- 2 cups grated sharp cheddar cheese
- Salt and pepper
Instructions
- Press sauté.
- Once the Instant Pot reads “hot”, add the ground beef.
- Cook, stirring to break up, until browned. Drain the excess grease and return the ground beef to the inner pot.
- Add the onion, and sauté for 2-3 minutes, or until the onion has softened.
- Stir in 4 cups broth, and scrape up any browned bits from the bottom of the pot.
- Add in the potatoes, carrots, pepper, Italian seasoning, and garlic powder.
- Close and lock the lid. Be sure that the valve is set to “sealing.”
- Press manual high pressure and adjust the cooking time to 5 minutes. It should take about 10 minutes to come to pressure.
- When the cooking time ends, let the pressure release naturally for 10 minutes. Then release any pressure that remains.
- Stir in the evaporated milk.
- Make a cornstarch slurry by stirring the cornstarch and remaining 1/4 cup broth together in a small bowl.
- Stir the slurry into the soup.
- Press sauté.
- Cook, stirring the entire time, for 1-2 minutes, or until the soup thickens.
- Stir in the cheese.
- Season with salt and pepper to taste.
Notes
- Ground beef: You can use ground turkey or ground chicken. If you’re using leaner ground meat, like turkey, add in 1-2 tablespoons of oil before browning.
- Onion: Yellow or white onion works well in this recipe.
- Broth: I like to use reduced-sodium broth to better control the level of salt in the soup.
- Evaporated milk: The evaporated milk adds a bit of creaminess to the soup. Regular milk can curdle or separate when heated, but evaporated milk is better at standing up to the heat.
- Cheese: Feel free to use whatever type of shredded cheese you like. The type of cheese used will change the flavor of the soup. For example, shredded pepper Jack adds a bit of heat.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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