Instant Pot Cheeseburger Soup

Cooked cheeseburger soup in white bowl with spoon in the background.

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.

Course Dinner, lunch, Soup

Cuisine American

Prep Time 15

Cook Time 10

Release Time 10

Total Time 35

Servings

Calories 970kcal

Author Anne Clark

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

Abbreviations

tbsp = tablespoon

tsp = teaspoon

c = cup

lb = pound

Recipe 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.

Storing and Reheating

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.

Nutrition