Instant Pot Cheeseburger Soup

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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.

Ground sirloin is an excellent 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 essential to crumble it into small pieces for even cooking.

How To Make Cheeseburger Soup in the Instant Pot

1. Add olive oil to the 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 beef. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently and breaking the beef into small crumbles, until the onion begins to color and the beef is mostly browned, about 6 to 7 minutes.

1. Push the “Keep Warm/Cancel” button. Pour in about ½ cup of the broth and scrape up any browned bits from the bottom of the pot. Add the red potatoes and the remaining broth. Add the lid and lock it into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust the cook time to 3 minutes.

1. 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.
2. 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 pot. Stir the tempered cream into the soup.

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

If cozy soups are your kind of comfort food, you’ll love a few more of my favorites. Warm up with a hearty bowl of Easy Seven Can Soup, flavorful Instant Pot Chicken Tortilla Soup, or cheesy Lasagna Soup. For something with a little kick, try my White Bean Soup With Spicy Sausage. And for even more ideas, my easy soup and chili recipes roundup is packed with Crockpot and Instant Pot favorites for busy weeknights.

Lynda – Southern Kissed

Cheeseburger Soup Recipe

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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!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Additional Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Main Dishes

Cuisine: American

Calories: 983

Ingredients Method Nutrition Video Notes

Ingredients

  

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• 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 freshley shredded
• 2 tablespoons fresh parsley finely chopped
• ½ teaspoon smoked paprika

Method

 

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 beef. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently and breaking the beef into small crumbles, until the onion begins to color and the beef is mostly browned, about 6 to 7 minutes.
3. Push the "Keep Warm/Cancel" button. Pour in about ½ cup of the broth and scrape up any browned bits from the bottom of the pot. Add the red potatoes and the remaining broth. Add the lid and lock it into place. Switch the vent to "Sealing" and select the "Manual" setting on "High." Adjust the 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 pot. Stir the tempered cream into the soup.
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

Serving: 1Calories: 983kcalCarbohydrates: 20gProtein: 62gFat: 72gSaturated Fat: 38gPolyunsaturated Fat: 25gTrans Fat: 2gCholesterol: 239mgSodium: 1551mgFiber: 2gSugar: 2g

Video

Notes

Nutrition information is provided as a courtesy and is only an estimate, calculated using online tools. Actual values will vary depending on the brands, ingredient sizes, and amounts you use, as well as any optional ingredients or toppings. If you’re following a specific diet or have health concerns, please calculate the nutrition using your own ingredients or check with your doctor or a registered dietitian.

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Storage

Cool leftovers and refrigerate within 2 hours. Store in an airtight container in the fridge for 3 to 4 days. Freezing isn’t recommended, because the cream and cheese can separate and the potatoes turn grainy once thawed.

Reheat gently on the stove over medium-low heat, stirring often, and don’t let it boil, so the cheese stays smooth. If it’s thickened in the fridge, add a splash of beef broth or water.

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 to 2 tablespoons of cornstarch with cold water. Stir it in on the Sauté setting after pressure cooking and simmer until thickened, then add the cream and cheese.
• Bacon Crumbles: Cook bacon separately and add it as a topping just before serving to keep it crispy.

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 adds an extra-creamy texture but makes the soup saltier, so taste before adding salt. Or try a mix of cheddar and cream cheese for a different flavor.
• 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.

Last Bite

Love this Instant Pot Cheeseburger Soup? If you make it, leave a star rating (it helps other cooks find the recipe) and tell me in the comments which toppings you piled on. Don’t forget to save it to Pinterest for your next game day or chilly evening!