Instant Pot Cheeseburger Soup

There’s nothing quite like a bowl of comforting soup to warm you up on a cold night, and this Cheeseburger Soup is the ultimate comfort food. Packed with all the flavors of a classic cheeseburger, this hearty soup combines savory ground beef, tender potatoes, and a rich, cheesy broth that’s perfect for any occasion. Best of all, this one-pot meal is made entirely in the Instant Pot, making it an easy and delicious option for busy weeknights.

How To Make Cheeseburger Soup in the Instant Pot

To make this cheesy soup, start by sautéing the onion and ground beef directly in the Instant Pot. Ground sirloin is a great choice for this recipe if you’re looking for leaner meat, but any ground beef will work just fine. As the beef browns, it’s important to crumble it into small pieces for even cooking. Add the Italian seasoning and season with salt and black pepper, to taste.

Once the beef is nearly cooked, add the chopped red potatoes and beef broth. Secure the lid and set the Instant Pot to high pressure for 3 minutes. After cooking, let the pressure release naturally for 10 minutes before performing a quick release to avoid overcooking the potatoes.

To add the heavy cream without curdling, temper it by mixing in a few tablespoons of the hot broth from the Instant Pot before adding it back to the pot. This step is key to achieving a creamy soup base.

Cheeseburger Soup wouldn’t be complete without the cheese. Stir in the shredded cheddar cheese one cup at a time until fully melted. This step adds the cheesy flavor that makes this soup so irresistible.

Finally, ladle the soup into bowls, garnish with your favorite toppings, and enjoy!

Toppings

While this soup is delicious on its own, adding your favorite burger toppings can take it to the next level. Here are some ideas:

• Extra sharp cheddar cheese, pepper jack, Monterey jack, or Colby jack
• Diced onions
• Sliced pickles
• Crispy bacon bits
• Chives
• Sour cream

Tips for Best Results

• Cheese Melting: To ensure the cheese melts smoothly into the soup, use freshly grated cheese rather than pre-shredded, which often contains anti-caking agents that can prevent smooth melting.
• Thickening the Soup: If you prefer a thicker soup, mix 1-2 tablespoons of cornstarch with cold water and stir it into the soup after adding the cheese. Let it cook for a few more minutes until the soup thickens.
• Bacon Crumbles: Cook bacon separately and add it as a topping just before serving to keep it crispy.

Storage

Store any leftover cheeseburger soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stove over medium heat, stirring occasionally until heated through. If the soup has thickened too much in the fridge, you can add a splash of beef broth or water to reach your desired consistency.

Substitutions

• Ground Beef: Swap ground beef for ground turkey or chicken for a lighter option.
• Potatoes: Use russet potatoes or sweet potatoes instead of red potatoes if preferred.
• Cheese: Velveeta cheese can be used for an extra creamy texture, or try a mix of cheddar and cream cheese for a different flavor profile. (This will result in a “saltier” soup.)
• Broth: Substitute chicken broth for beef broth if you prefer a milder flavor.

Variations

• Keto Cheeseburger Soup: For a lower-carb version, omit the potatoes and replace them with cauliflower florets. They will “melt” into the soup.
• Slow Cooker Cheeseburger Soup: Brown the ground beef and onions on the stove, then transfer them to a slow cooker with the potatoes and broth. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the cream and cheese.
• Loaded Cheeseburger Soup: Add your favorite burger toppings directly into the soup, such as diced tomatoes, jalapeños, or even a swirl of ketchup and mustard for a true burger experience in soup form.

Cheeseburger Soup Recipe

This Cheeseburger Soup is a comforting blend of savory ground beef, tender potatoes, and rich, cheesy broth. Made in the Instant Pot, it’s a quick and easy meal that’s perfect for any night of the week!

4.50 from 14 votes

Print Pin Rate

Course: Main Dishes

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Additional Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 servings

Calories: 983kcal

Author: Lynda – Southern Kissed

Ingredients

• 2 Tablespoons extra virgin olive oil
• ½ medium white onion finely diced
• 1 pound lean ground beef
• 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 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 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 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.
  
• 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 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

Serving: 1 | Calories: 983kcal | Carbohydrates: 20g | Protein: 62g | Fat: 72g | Saturated Fat: 38g | Polyunsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 239mg | Sodium: 1551mg | Fiber: 2g | Sugar: 2g

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Calories in Cheeseburger Soup

I had a reader ask about the calorie count, questioning the amount that is listed in the post. I want to add that information to help any others who also are questioning it. (I truly appreciate it when readers ask questions.)

Good news! It looks like the app that my blog uses is off on the calculations. There are NOT that many calories.

I went online and searched three sites for calories counts: Fitbit.com, MyFitnessPal.com, and Fatsecret.com. I did get various results which is to be expected since there are numerous variables.

After comparing the values at the sites, I decided to go with Fitbit’s calculations.

Using Fitbit’s calculations, we have the following calories 748 (sirloin) + 416 (heavy cream) + 1760 (shredded cheese) + 216 (red potatoes) + 240 (extra virgin olive oil) = 3380 calories. Divide that by 6 and it comes out to 563.33 per serving. That does not include the onion, seasoning, or broth (which only has 10 – 20 calories per cup). So all-in-all, I would say that there are less than 700 calories per serving.

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