Easy instant pot cheeseburger soup is one delicious meal with all the flavors of a cheeseburger the whole family loves. You can still get that great cheeseburger goodness even if you wish to substitute the ground meat for ground chicken or ground turkey. Another great option is chicken broth instead. Don’t worry you’ll still get tons of flavor.
Add some of your favorite toppings to this instant pot hamburger soup like extra cheese, bacon bits, chopped green onions and perhaps a bit of sour cream. Another great thing that makes this a perfect recipe is that it has a 10 minute cooking time. Serve this awesome comfort food in just minutes!
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 2 tablespoons extra virgin olive oil
- ½ medium white onion, finely diced
- 1 lbs. ground sirloin
- 1 tablespoon Italian seasoning
- Sea salt & black pepper, to taste
- 1 lbs. red or russet 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
Equipment
- Instant Pot®
- Cutting board and knife
Instructions
- Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
- Once hot, add the diced onion and lean ground beef. 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.
- Push the “Keep Warm/Cancel” button and add the red potatoes and beef stock. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes.
- 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.
- 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.
- Add the shredded 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!
Cooking Tips
- The preferable choice is a lean ground beef to not produce excess grease. If there is more grease than you’d prefer, you can soak it up with a paper towel.
Storage Instructions
Any leftover of this cheesy soup can be stored in an airtight container and refrigerated for up to 3 days.
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Instant Pot Cheeseburger Soup
Easy instant pot cheeseburger soup is one delicious meal with all the flavors of a cheeseburger the whole family loves. You can still get that great cheeseburger goodness even if you wish to substitute the ground meat for ground chicken or ground turkey. Another great option is chicken broth instead. Don't worry you'll still get tons of flavor.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ medium white onion, finely diced
- 1 lbs. ground sirloin
- 1 tablespoon Italian seasoning
- Sea salt & black pepper, to taste
- 1 lbs. red or russet 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
- Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
- Once hot, add the diced onion and lean ground beef. 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.
- Push the “Keep Warm/Cancel” button and add the red potatoes and beef stock. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes.
- 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.
- 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.
- Add the shredded 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!