Description
Instant Pot Cheeseburger Soup is a rich and creamy comfort food that combines the flavors of a classic cheeseburger in a warm, hearty bowl. Quick to make using the Instant Pot, it’s perfect for busy weeknights.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups peeled and diced potatoes
- 3 cups chicken or beef broth
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- 3/4 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped green onions or pickles, for garnish (optional)
Instructions
- Turn the Instant Pot to sauté mode. Add olive oil and ground beef, cooking until browned. Drain excess fat if needed.
- Add onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.
- Stir in potatoes, broth, mustard, Worcestershire sauce, salt, and pepper. Secure the lid and cook on high pressure for 10 minutes.
- Once cooking is complete, perform a quick release of the pressure.
- Turn the Instant Pot back to sauté mode. Stir in heavy cream and shredded cheese, mixing until cheese is melted and soup is creamy.
- If desired, add the cornstarch slurry and stir until the soup thickens, about 2-3 minutes.
- Serve hot, garnished with green onions or chopped pickles.
Notes
- Use ground turkey or chicken for a leaner version.
- Top with crumbled bacon or a dollop of sour cream for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg