This Instant Pot Cheeseburger Soup has ground beef, potatoes, carrots, cream cheese, and cheddar in a rich, creamy broth. It cooks quickly under pressure and makes an easy, budget friendly family dinner.
It’s perfect for a chilly night, a game-day crowd, or one of those evenings when you forgot to plan dinner. Pressure cooking gives you that slow-simmered flavor in a fraction of the time.
Why You’ll Love This Recipe!
- Pantry-Friendly. Canned cream of mushroom soup and broth make the base, so there’s no roux or flour slurry to fuss with.
- Extra creamy. Cream cheese plus sharp cheddar gives the soup a rich, velvety texture.
- Hidden veggies. Shredded carrots melt right into the soup, which makes this an easy win with picky eaters.
- Budget-friendly. About $2.81 a serving to feed a family of six.
If you love using your instant pot as much as I do, check out our instant pot loaded potato soup, Instant Pot Chicken Noodle Soup, and Instant Pot Ground Beef Recipes.
Ingredients
- Potatoes – Peel and dice the potatoes evenly so they cook evenly. We used russet potatoes, but you can use yellow gold potatoes.
- White Onion – Adds savory flavor to the soup. Yellow onion also works.
- Shredded Carrots -Adds a little sweetness and color.
- Beef Broth – Gives the soup a rich, savory base.
- Cream of Mushroom Soup – Helps make the soup creamy and adds extra flavor.
- Italian Seasoning – Adds a simple blend of herbs.
- Minced Garlic – Adds savory flavor. Fresh or jarred garlic both work.
- Salt and Pepper – Season to taste.
- Lean Ground Beef – Keeps the soup hearty without adding too much grease.
- Sharp Cheddar Cheese – Adds bold cheeseburger flavor. Freshly shredded cheese melts best.
- Cream Cheese – Makes the soup rich, creamy, and smooth.
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Instant Pot Cheeseburger Soup
Step 1 – First, set the Instant pot to browning and brown the ground beef and cook the chopped onion. You want to also drain any excess grease. Pour in about ½ cup of th beef broth and scrape up any browned bits stuck to the bottom of the pot. This helps prevent a Burn notice.
Step 2 – Second, put the russet potatoes and carrots in the pressure cooker.
Step 3 – Next, add the beef broth and cream of mushroom soup. Pour this all over the vegetables.
Step 4 – Then sprinkle the seasonings and combine everything.
Step 5 – Finally, add the lid and set the pressure to high for 5 minutes. Next, do a quick release and take the lid off.
Step 6 – The last step is to add the shredded cheddar cheese and the cream cheese into the Instant pot.
Step 7 – Place the lid back on. Let this sit on low until the cheese is melted.
Recipe Tips
- Use a Lower fat meat – I like to use a lower fat ground beef, like 10 percent because then it won’t make your soup as greasy. If you do use a higher fat meat, make sure to drain all the grease off before adding in all the other ingredients.
- Cooking Ground Beef – Browning the beef is important because it will lock in and elevate the flavors of the soup.
- Adding Cheese – Stir the cheese in after pressure cooking, on the keep warm setting. For the smoothest soup, shred your own cheddar from a block. Pre-shredded cheese has a coating that can make it melt less smoothly.
- Cut Potatoes Evenly – Dice the potatoes into 1/2-inch cubes, so they’re tender in 5 minutes. Bigger chunks may still be firm in the center.
Variations Ideas
- Broth – You can also use chicken broth or vegetable broth.
- Cream Soup – Try our Homemade Cream of Mushroom Soup Recipe.
- Change Meat – Ground turkey or ground pork work well. Keep the amount the same and the cook time won’t change.
- Veggies – This is a great soup to sneak in chopped vegetables. Add in celery, red potatoes, and chopped broccoli. You can use frozen diced or shredded hash browns instead of the potatoes in this soup recipe. You will be surprised how delicious the hash browns are.
- Shredded Cheese – Feel free to change the cheese to what you prefer. You can use Velveeta cheese or Pepper Jack Cheese.
- Spicy Taste – For a spicier soup, add about ¼ tsp of red pepper flakes.
Serving Suggestions
Top each bowl like a cheeseburger with sliced dill pickles, diced tomatoes, green onions, and extra cheddar. Crumbled bacon is great too.
We love serve this with bread for dipping like our Garlic Bread Cheese Sticks and easy homemade dinner rolls. Toasted hamburger buns make a fun, budget-friendly dipper, too.
Frequently Asked Questions
Store leftovers in an airtight container for up to 4 days in the refrigerator. We think this soup taste better the next day as the ingredients marinate together.
Yes, but for the best texture, freeze it before adding the cheese. Cream cheese and cheddar can turn a little grainy after thawing. Let the soup cool completely, then ladle it into freezer bags. Press out the air and lay them flat to freeze for up to 3 months.
Yes. Brown and drain the beef in a large pot, then add the potatoes, onion, carrots, broth, cream of mushroom soup, and seasoning. Brint to a boil, then cover, reduce the heat, and simmer for 15 to 20 minutes, until the potatoes are fork-tender. Stir in the cream cheese and cheddar over low heat until melted.
The soup thickens in the fridge, which makes it perfect for a second meal. Spoon warm leftovers over baked potatoes and top with pickles and green onions, or stir it into cooked elbow macaroni for a quick cheeseburger mac.
More Easy Instant Pot Soup Recipes
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Instant Pot Cheeseburger Soup Recipe
Ingredients
- 1 lb ground beef
- 4 small potatoes (peeled and diced)
- 1 small white onion (diced)
- 1 cup shredded carrots
- 3 cups beef broth
- 1 can cream of mushroom soup (10.5 oz)
- 1 tsp Italian Seasoning
- 1 tsp minced garlic
- ½ tsp salt
- ½ tsp black pepper
- 2 cups cheddar cheese (shredded)
- 8 oz. cream cheese (cut into smaller pieces)
See how we calculate recipe costs.
Instructions
- Set the Instant pot to sauté setting. Brown the ground beef. Drain any excess grease.
- Place the potatoes and shredded carrots in the Instant Pot.
- Pour in the beef broth and cream of mushroom soup over the vegetables.
- Add in the Italian seasoning, garlic, salt, and black pepper to the Instant Pot. Stir until fully combined.
- Cover with the lid and set the lid the seal position. Cook on high pressure for 5 minutes.
- After the cook time, do a quick release of the pressure on the instant pot by moving the valve on the lid to the vent position.
- Stir in the shredded cheddar cheese and cream cheese into the soup until completely melted and smooth.
- Switch the instant pot to the sauté setting and cook for 2-3 minutes while stirring until the cheese is melted.
- Serve with your favorite toppings and enjoy!
What can I say, it was delicious!! ? Quick and easy recipe with ingredients that I already had on hand. Will definitely make again.
I love the soup recipes