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This Instant Pot Cheeseburger Soup is comfort food at its best It has all the things you love about a cheeseburger but in a delicious soup.
No worries if you forgot to plan dinner, this recipe can come together in just minutes in your instant pot. This soup is so creamy and delicious. Your entire family is going to love this great recipe.
It’s perfect for a cold day to warm you up. It’s also the perfect dish to serve for a crowd or on game day.
Pressure cooking the soup, however, allows you to enjoy the flavors of slow cooking but much faster. Check out this instant pot loaded potato soup.
Table of Contents
Why This Recipe Works
Cheeseburger soup Instant Pot Recipe is creamy, delicious and cheesy. This cheeseburger mixture has all the flavors of a cheeseburger but served in a soup. The ingredients are simple and perfect any day of the week.
Ingredients
- Potatoes, peeled and diced
- White Onion, diced
- Shredded Carrots
- Beef Broth
- Cream of Mushroom Soup
- Italian Seasoning
- Minced Garlic
- Salt and Pepper
- Lean Ground Beef
- Sharp Cheddar Cheese (shredded)
- Cream Cheese
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Broth – You can also use chicken broth or vegetable broth.
- Cream Soup – Try our Homemade Cream of Mushroom Soup Recipe.
- Change Meat – You can easily change the meat in this recipe. Use Ground Pork or Ground Turkey for a delicious variation. The cooking time will remain the same if you use the same amount of ingredients.
- Veggies – Pack this low carb, Keto Cheeseburger Soup with other vegetables. 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.
Step by Step Instructions
- Step 1 – First, set the Instant pot to browning and brown the ground beef. You want to also drain any excess grease.
- Step 2 – Second, put the russet potatoes, onions, 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 – Add in the cheese towards the end of the cooking time. Allow the cheese to melt before serving for the best results.
How Long Does it Take to Cook
This meal is so quick and easy. After you brown the ground beef, everything cooks on high pressure for 5 minutes. At the end, the cheese goes in and melts for 2 to 3 minutes.
The entire dish takes less than 15 minutes start to finish.
Serving Suggestions
Serve with your favorite toppings. We topped ours with slice dill pickle, tomatoes, green onions and cheddar cheese.
We love serve bread for dipping. Try Garlic Bread Cheese Sticks and easy homemade dinner rolls. You can also pick up bread from the bakery or even just toast some hamburger buns.
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.
Cool the soup completely to room temperature. Put the soup in freezer bags making sure to get any air out. Lay the bags flat in the freezer so they will freeze flat. This is how I try to freeze most of my freezer meals because they take up less space this way. Now you can reheat for a future or lazy evening. I like to reheat it in my slow cooker or on the stove top.
You can also freeze cheeseburger soup in individual freezer safe containers for quick and easy lunch ideas.
You can also make this on the stove top. Follow the Instant pot directions but placing all the ingredients in a stock pot. Instead of pressure cooking, bring to a boil. Cover with a lid and reduce heat. Simmer until the potatoes are soft. Finally stir in the cheddar cheese and cream cheese until melted.
More Easy Instant Pot Soup Recipes
- Instant Pot Chicken Pot Pie Soup Recipe
- Pressure Cooker Beef Vegetable Soup Recipe
- Instant Pot Cauliflower Soup Recipe
More Cheeseburger Recipes to Try
- Cheeseburger Sloppy Joes
- Easy Cheeseburger Macaroni Hamburger Helper
- Cheeseburger Tater tot Casserole
- Bacon Cheeseburger Casserole Recipe
We love to hear from you. If you try this instant pot cheeseburger soup recipe, then leave us a comment or star review.
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 (15 oz)
- 1 tsp Italian Seasoning
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups cheddar cheese (shredded)
- 8 oz. cream cheese (cut into smaller pieces)
Instructions
- Set the Instant pot to sauté setting. Brown the ground beef. Drain any excess grease.
- Place potatoes, onions, and carrots in the Instant Pot.
- Pour the beef broth and cream of mushroom soup over the vegetables.
- Add seasonings and stir.
- 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 cheddar cheese and cream cheese into the Instant pot.
- 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