Why You’ll Love This Recipe

Instant Pot Cheeseburger Soup is a creamy, cheesy, and hearty dish that tastes just like your favorite burger in comforting soup form. Packed with ground beef, cheddar cheese, and savory seasonings, this easy one-pot meal is perfect for busy weeknights, cozy weekends, or feeding a hungry crowd. It’s rich, satisfying, and comes together quickly thanks to the pressure cooker.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefolive oildiced oniongarlic (minced)carrots (sliced)celery (chopped)potatoes (peeled and cubed)chicken brothdried basildried parsleyketchupsalt and peppercream cheese (softened)shredded cheddar cheeseheavy cream or milk (for creaminess)

Optional toppings:
bacon crumbleschopped green onionspicklesextra shredded cheese

directions

Set the Instant Pot to Sauté mode. Add olive oil and cook the ground beef until browned. Drain excess grease.

Add onion, garlic, carrots, and celery. Cook for 2–3 minutes, stirring occasionally.

Stir in potatoes, broth, ketchup, basil, parsley, salt, and pepper. Cancel Sauté mode.

Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 8 minutes.

Once cooking is done, allow a quick release of pressure.

Turn on Sauté mode again. Stir in cream cheese until melted and smooth.

Add shredded cheddar cheese and stir until melted. Pour in heavy cream and stir to combine.

Simmer for 2–3 minutes until warmed through and slightly thickened.

Serve hot with your favorite cheeseburger-inspired toppings.

Servings and timing

This recipe yields 6 servings.Preparation time: 10 minutesCooking time: 8 minutesPressure build/release: 15 minutesTotal time: approximately 35 minutes

Variations

Use ground turkey or chicken for a leaner version.

Add chopped bacon or sautéed mushrooms for extra flavor.

Make it spicy with diced jalapeños or pepper jack cheese.

Skip potatoes for a low-carb version and use cauliflower.

Top with shredded lettuce and chopped pickles for a fun twist.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat gently in the microwave or on the stovetop over low heat.Freeze for up to 2 months; thaw in the fridge and reheat slowly, stirring often to maintain creamy texture.

FAQs

Can I make this soup low carb?

Yes, replace the potatoes with cauliflower or omit them altogether.

Can I use pre-cooked ground beef?

Yes, just stir it in with the veggies and continue with the recipe.

Is the soup very thick?

It’s thick and creamy—adjust with more broth or cream if needed.

Can I make it dairy-free?

Use dairy-free cheese and coconut cream, though texture and flavor will change.

Can I double the recipe?

Yes, just ensure it doesn’t exceed the Instant Pot’s max fill line.

What’s the best cheese to use?

Sharp cheddar is classic, but feel free to mix in Monterey Jack, Colby, or American cheese.

Can I blend the soup?

You can partially blend it for a thicker, smoother consistency.

Is this soup freezer-friendly?

Yes, but the texture may change slightly due to the dairy. Stir well after reheating.

Can I add pasta?

Yes, add cooked pasta at the end if desired—macaroni works great!

Does it taste like a cheeseburger?

Absolutely—savory beef, cheddar, and classic burger flavors all in a cozy bowl.

Conclusion

Instant Pot Cheeseburger Soup delivers the crave-worthy taste of a cheeseburger in a quick and easy soup form. Creamy, cheesy, and loaded with comforting flavors, it’s a one-pot meal that satisfies the whole family. Customize it with your favorite toppings and enjoy a fun, filling twist on a diner classic!