Instant Pot Cheeseburger Soup

Instant Pot cheeseburger soup is a rich and cheesy soup that has ground beef and diced potatoes in it.

Course Soup

Cuisine American

Prep Time 15

Cook Time 15

Pressure Release 10

Total Time 50

Servings servings

Calories 425kcal

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.

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.

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.