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.
Servings: 6
Cost: $16.84 Per Recipe, $2.81 Per Serving
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
- ½ tsp salt
- ½ 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 1 lb of ground beef. Drain any excess grease.
- Place 4 small peeled and diced potatoes, 1 cup shredded carrots in the Instant Pot.
- Pour 3 cups beef broth, 1 can cream of mushroom soup (15 oz.) over the vegetables.
- Add in 1 teaspoon Italian seasoning, 1 teaspoon minced garlic, ½ teaspoon salt, and ½ teaspoon 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 2 cups shredded cheddar cheese and 8 oz 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!
Notes
Refrigerate to the leftovers in an air tight container for up to 5-7 days.
Nutrition
Calories: 640kcal | Carbohydrates: 34g | Protein: 32g | Fat: 42g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1431mg | Potassium: 1123mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4459IU | Vitamin C: 31mg | Calcium: 367mg | Iron: 4mg
