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4.95
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Instant Pot Cheeseburger Soup Recipe
Learn how to make the Best Cheeseburger Soup Recipe.This Instant Pot Cheeseburger Soup Recipe is so easy. Pressure Cooker Hamburger Soup Recipe is the best.
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course:
Instant Pot, Soup
Cuisine:
American
Servings:
6
Calories:
640
kcal
Author:
Carrie Barnard
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!
Notes
Refrigerate to the leftovers in an air tight container for up to 5-7 days.
Nutrition
Calories:
640
kcal
|
Carbohydrates:
34
g
|
Protein:
32
g
|
Fat:
42
g
|
Saturated Fat:
22
g
|
Trans Fat:
1
g
|
Cholesterol:
137
mg
|
Sodium:
1431
mg
|
Potassium:
1123
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
4459
IU
|
Vitamin C:
31
mg
|
Calcium:
367
mg
|
Iron:
4
mg