Description
This Instant Pot Cheeseburger Soup is rich, creamy, and packed with all the flavors of a classic cheeseburger. Made with ground beef, cheddar cheese, and a creamy broth, it’s a comforting, quick, and hearty meal the whole family will love.
Ingredients
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- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups peeled and diced potatoes
- 4 cups chicken broth
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour (optional for thickening)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Chopped pickles, bacon bits, or green onions for garnish (optional)
Instructions
- Set the Instant Pot to sauté mode. Heat olive oil, add ground beef, and cook until browned. Drain excess fat.
- Add onion, garlic, carrots, and celery. Sauté for 3–4 minutes until vegetables begin to soften.
- Stir in potatoes, chicken broth, parsley, paprika, salt, and pepper.
- Secure the lid, set valve to sealing, and cook on high pressure for 8 minutes.
- Quick release the pressure once done. Stir in flour (if using) mixed with a little cold water to thicken the soup, and simmer using sauté mode until thickened.
- Add heavy cream and shredded cheddar cheese. Stir until melted and creamy.
- Serve hot, garnished with your choice of pickles, bacon bits, or green onions.
Notes
- For a low-carb version, substitute potatoes with cauliflower.
- You can use ground turkey instead of beef for a lighter version.
- Store leftovers in the fridge for up to 4 days; reheat gently to avoid curdling the cream.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 5g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg