Cheeseburger Soup In the Instant Pot

This Cheeseburger Soup recipe is rich and creamy and is made using an Instant Pot.  It has all of the flavors we love in a cheeseburger in a bowl!

Because this cheeseburger soup recipe is made in the Instant Pot, it won’t have to simmer all day to develop its flavors.

How To Make Cheeseburger Soup

For this satisfying comfort food in a soup bowl, you need the following ingredients:

• 2 Tablespoons extra virgin olive oil
• ½ medium white onion finely diced
• 1 ground sirloin
• 1 Tablespoon Italian seasoning
• Sea salt & black pepper to taste
• 1 red potato 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

To make it, you start by sauteeing onion and ground beef.  You can use regular ground beef if you like, but ground sirloin is a leaner variety of beef and is well suited for this dish.

Once the beef is almost cooked, it is time to add potatoes and beef broth and put the pressure cooker to work.  Once it is finished, allow the pressure cooker to release naturally.

To prevent heavy cream from curdling when added to the soup, add 2-3 tablespoons of the hot broth from inside the Instant Pot to the cream and stir.  Slowly add the cream mixture to the soup base in the Instant Pot.

Cheeseburger Soup would only be beef soup without the cheese.  So the last step is to add the cheddar cheese one cup at a time.

Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired. Enjoy!

Other delicious soups at Southern Kissed:

• Easy Seven Can Soup
• Instant Pot Chicken Tortilla Soup
• Lasagna In a Soup Bowl

Cheeseburger Soup In the Instant Pot

This Cheeseburger Soup recipe is rich and creamy and is made using an Instant Pot.  It has all of the flavors we love in a cheeseburger in a bowl!

4.5 from 14 votes

Print Pin Rate

Course: Main Dishes

Cuisine: American

Keyword: cheeseburger, ground beef, Instant Pot, soup

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 40 minutes

Total Time: 1 hour 5 minutes

Servings: 6 servings

Calories: 983kcal

Author: Jane Smith

Ingredients

• 2 Tablespoons extra virgin olive oil
• ½ medium white onion finely diced
• 1 lb. ground sirloin
• 1 Tablespoon Italian seasoning
• Sea salt & black pepper to taste
• 1 lb. 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

• 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 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.
  
• 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!

Video

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

Like bacon cheeseburgers?  Garnish the soup with some cooked, chopped bacon.  Love pickles?  Go ahead and add some diced pickles on top for the ultimate cheeseburger soup.

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) + 337 (red potatoes) + 240 (extra virgin olive oil) = 3501 calories. Divide that by 6 and it comes out to 583.50 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.

Below are the calories I found at the different sites for the ingredients:

For the sirloin, I found the following nutrition caloric values:

• MyFitnessPal: 650
• Fitbit.com 748
• Fatsecret.com 912

½ cup heavy cream
• MyFitnessPal: 400
• Fitbit.com: 416
• Fatsecret.com: 411

Shredded sharp cheddar cheese
• MyFitnessPal: 1760
• Fitbit.com: 1760
• Fatsecret.com: 1940

1 Pound of Red Potatoes
• MyFitnessPal: 383
• Fitbit.com: 337
• Fatsecret.com: 327

2 Tablespoons extra virgin olive oil
• MyFitnessPal: 240
• Fitbit.com: 240