Instant Pot Cheeseburger Soup is a delicious combination of seasoned ground sirloin, tender red potatoes, and the richness of heavy cream, all coming together with the sharp kick of cheddar cheese and a hint of smokiness from the paprika. This soup boasts a comforting and familiar taste, reminiscent of your favorite cheeseburger, transformed into a spoon-worthy delight in under an hour!
This soup is a hassle-free choice for families on the go because your Instant Pot streamlines the cooking process, allowing you to enjoy a homemade cheeseburger soup without spending hours in the kitchen. It's a one-pot wonder that delivers on taste and convenience, making it an ideal go-to for those hectic evenings.
Jump to:
Why You'll Love This Soup
Cheeseburger soup in the Instant Pot is a game-changer for busy families seeking a comforting, hearty meal with minimal effort. This recipe combines the classic flavors of a cheeseburger in a rich and creamy soup, making it not only easy but also incredibly delicious. With its quick preparation and savory taste, it's the perfect solution for hectic weeknight dinners.
Another favorite soup of ours that's made with ground beef is Ground Beef Vegetable Soup. While it's cooked on the stovetop, it only takes 45 minutes to prepare.
Ingredients to Make Cheeseburger Soup
Ground sirloin - as the primary protein source, ground sirloin adds a rich and savory flavor to the soup. It's leaner than regular ground beef, but you could use regular ground beef if that's what you have.
Sharp cheddar cheese - Sharp cheddar cheese brings a bold and tangy flavor to the soup. As it melts into the broth, it creates a creamy texture and cheesy taste.
Red potatoes - why potatoes? They add a hearty and satisfying element to the soup. They also contribute a creamy texture as they cook and absorb the flavors of the broth.
Beef broth - as with any soup, you need some broth since it's the foundation of the soup! I like to use beef broth for its deep and savory flavor.
Heavy cream - adds a luxurious and creamy consistency to the soup
Chopped onions - onions are a classic ingredient in cheeseburgers, and adding them to the soup helps recreate that familiar taste. Use frozen chopped onions to save some time!
Smoked paprika - adds a subtle smokiness to the flavor; I love this stuff! I also use it in my Chili Con Carne and Southern Meatloaf.
Ingredient Substitutions
This Cheeseburger Soup is highly versatile! Here are some suggestions if you're looking to change some of the ingredients.
- If you prefer a different protein, ground turkey or chicken can be used as substitutes.
- While red potatoes offer a creamy texture, you can experiment with Yukon gold or even sweet potatoes for a different twist.
- For a lighter alternative, you can use chicken or vegetable broth.
- If looking for a lighter option, half-and-half or whole milk can be used.
- Feel free to explore other cheese varieties such as Gruyere, Monterey Jack, or a blend for a unique flavor profile.
- If you don't have smoked paprika, regular paprika or a pinch of cayenne pepper can be used for a hint of heat.
How to Make It
This is a summary of how to make this soup; please use the recipe card when making it.
Step 1 - saute the diced onion, ground sirloin, and seasonings in olive oil.
Step 2 - add the red potatoes and beef broth. Add lid and lock into place. Cook on high 3 minutes.
Step 3 - after releasing the steam, stir in the heavy cream.
Step 4 - stir in the cheddar cheese, one cup at a time.
Step 5 - Ladle into your favorite bowls and top with freshly chopped parsley and a sprinkle of smoked paprika.
Recipe Tips
For Instant Pot Cheeseburger Soup success, just follow these easy tips:
- Fresh Ingredients: Use high-quality, fresh ingredients for the best flavor.
- Seasoning: Adjust seasonings gradually, tasting as you go.
- Browning: Don't rush the browning step for the meat—it's key for depth of flavor.
- Consistency: Control soup thickness by adjusting the amount of heavy cream.
- Proper Seal: Ensure the Instant Pot is properly sealed before cooking, and allow for a natural release to enhance flavors.
Side Dishes and How to Serve It
Pair this cheeseburger soup with crusty bread, a simple green salad, or a side of fries. Garnish with chopped green onions, crispy bacon bits, or a sprinkle of extra shredded cheese for added indulgence.
Make-Ahead and Freeze
Prepare the soup in advance, let it cool, and place in a freezer-friendly container (I like to use freezer bags because they lay down flat in the freezer) and freeze for up to 3 months; write the date on the bag for easy reference. Thaw in the refrigerator before reheating. Note that the texture of the soup might not be as creamy as the day you made it because of the cheese but it will still taste good!
Storing and Reheating Leftovers
To store leftovers, let the soup cool off completely, then spoon it into an airtight container. Place in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth or cream to maintain the soup's consistency.
Frequently Asked Questions
No, it's not necessary to peel the red potatoes. I like the skins because they add a rustic texture and additional nutrients to the soup. But if you prefer a smoother consistency, you can peel them.
Absolutely! Feel free to experiment with different cheese varieties to suit your taste. Gruyere, Monterey Jack, or a blend of cheeses can be excellent alternatives. Adjust the quantity based on the intensity of flavor you desire.
More Instant Pot Recipes
If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!
Recipe
Instant Pot Cheeseburger Soup
Equipment
- Pressure Cooker/Instant Pot
- measuring cup(s)
- measuring spoons
Ingredients
- 2 tablespoon extra virgin olive oil
- ½ medium white onion, finely diced
- 1 lb ground sirloin
- 1 tablespoon Italian seasoning
- Salt & pepper, to taste
- 1 lb red potatoes, chopped small
- 3 c beef broth, preferably organic, divided
- ½ c heavy cream
- 4 c sharp cheddar cheese, finely shredded
- 2 tablespoon fresh parsley, finely chopped
- ½ teaspoon smoked paprika
Instructions
- Add olive oil to your Instant Pot and select the “Sauté’ function and “Normal” (medium) setting.2 tablespoon extra virgin olive oil
- Add the onion, ground meat, Italian seasoning, and a little salt and black pepper. Stir to combine and cook until the onion and beef are mostly browned, approximately 6-7 minutes. Stir several times during this process.½ medium white onion, finely diced, 1 lb ground sirloin, Salt & pepper, to taste, 1 tablespoon Italian seasoning
- Push the “Keep Warm/Cancel” button and add the red potatoes and beef broth. Lock the lid into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes.1 lb red potatoes, chopped small, 3 c beef broth, preferably organic, divided
- When the cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining steam before carefully removing the lid.
- To keep the heavy cream from curdling, remove 2-3 tablespoons of the hot liquid from inside the Instant Pot and add it to the heavy cream. Stir to combine, then add it the Instant Pot. Give the soup a good stir.½ c heavy cream
- Add the cheddar cheese, one cup at a time, and stir until it's completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired.4 c sharp cheddar cheese, finely shredded
Notes
- Fresh Ingredients: Use high-quality, fresh ingredients for the best flavor.
- Seasoning: Adjust seasonings gradually, tasting as you go.
- Browning: Don't rush the browning step for the meat—it's key for depth of flavor.
- Consistency: Control soup thickness by adjusting the amount of heavy cream.
- Proper Seal: Ensure the Instant Pot is properly sealed before cooking, and allow for a natural release to enhance flavors.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Comments
No Comments