Instant Pot, Recipes, Soups, Stews, Chili

Instant Pot Cheeseburger Soup Recipe

Instant Pot Cheeseburger Soup is full of flavor and a warm dish for the cold winter days that chill you to the bone!

Two bowls of Instant Pot Cheeseburger Soup

In the colder winter months, I love to enjoy a bowl full of soup at the end of the day. My husband and I both enjoy grilling but winter weather doesn’t always allow for it. When we’re craving a cheeseburger, this soup is the perfect fix!

There are a lot of variations of Instant Pot Cheeseburger Soup, but this one is simple and quick. You can add numerous other ingredients if you’d like to create your own unique flavor.

I don’t recommend freezing this soup because of the milk/cream base. The potatoes also become mushy after freezing. If you have leftovers, let the soup completely cool and store in an airtight container in the refrigerator. When you need to reheat the soup, if it’s too thick, add ½ cup of beef broth at a time to thin. Warm on low to prevent your soup from curdling or burning.

Ingredients You’ll Need:

2 tablespoons extra virgin olive oil
½ medium white onion, finely diced
1 pound ground sirloin
1 tablespoon Italian seasoning
Sea salt & black pepper, to taste
1 pound red potatoes, chopped small
3 cups beef broth, preferably organic, divided
½ cup heavy cream
4 cups sharp cheddar cheese, finely shredded
2 tablespoons fresh parsley, finely chopped
½ teaspoon smoked paprika

Up close view bowl of Instant Pot Cheeseburger Soup

Tools You’ll Need:

How to Make Instant Pot Cheeseburger Soup:

  1. Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.

  2. Once hot, add the diced onion and ground sirloin. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the onion develops some color and the beef is mostly browned, approximately 6-7 minutes.

  3. Push the “Keep Warm/Cancel” button and add the red potatoes and beef broth. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes.

  4. When 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.

  5. To prevent curdling, temper the heavy cream by adding 2-3 tablespoons of the hot liquid from inside the Instant Pot® to it before adding it to the container. Stir to combine.

  6. Add the cheddar cheese, one cup at a time, and stir until completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired. Enjoy!
Instant Pot Cheeseburger Soup

Instant Pot Cheeseburger Soup

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 45 minutes

Instant Pot Cheeseburger Soup is full of flavor and a warm dish for the cold winter days that chill you to the bone!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ medium white onion, finely diced
  • 1 pound ground sirloin
  • 1 tablespoon Italian seasoning
  • Sea salt & black pepper, to taste
  • 1 pound red potatoes, chopped small
  • 3 cups beef broth, preferably organic, divided
  • ½ cup heavy cream
  • 4 cups sharp cheddar cheese, finely shredded
  • 2 tablespoons fresh parsley, finely chopped
  • ½ teaspoon smoked paprika

Instructions

1.    Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.



2.    Once hot, add the diced onion and ground sirloin. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the onion develops some color and the beef is mostly browned,
approximately 6-7 minutes.



3.   Push the “Keep Warm/Cancel” button and add the red potatoes and beef broth. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes.



4.   When 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.



5.   To prevent curdling, temper the heavy cream by adding 2-3 tablespoons of the hot liquid from inside the Instant Pot® to it before adding it to the container. Stir to combine.



6.   Add the cheddar cheese, one cup at a time, and stir until completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired. Enjoy!



Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 983Total Fat: 72gSaturated Fat: 38gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 239mgSodium: 1551mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 62g

This data was provided and calculated by Nutritionix on 2/2/2020

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7 Comments

  1. I made this recipe and I’m ashamed to say that I ate all but 2 bowls of it(I had to share with the hubs) and it is delicious!
    Very filling and perfect on cold nights!
    I followed the recipe to a t and had no problems creating this!
    Next- that Sundrop Cheesecake!

  2. Dana Rodriguez

    This sounds like a delicious comfort food. I need to give it a try.

  3. This looks so good I have to make it .

  4. Beyond Comps

    This looks delicious!

  5. Sylvia D Zajis

    I’ve been waiting for fall to hit just so I can start whipping out some great soups! I absolutely love the ease of them and less dishes to wash because of these one pot wonders. I was given an Instant Pot for christmas from my children and so far I love it….I’m figuring out how to use it more and am so ready to make some soup in it. Thank you so much for sharing, can’t wait to try this one out.

    • I love soups too! I always say they’re like a hug in a bowl when the weather is chilly. This one is a favorite for my boys (who are not big soup fans!). I hope you enjoy it!

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