Instant Pot Cheeseburger Soup

Name: Instant Pot Cheeseburger Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings of 2 cups
Ingredients: 1 pound ground beef; 1 tablespoon canola oil; 1 small onion; 4 cloves garlic; 1 cup chopped celery; 1 cup chopped carrots; 1 teaspoon dried parsley; 1 teaspoon paprika; 1/2 teaspoon Italian seasoning herbs; 1/4 teaspoon salt and pepper; 1 1/2 pounds potatoes; 1 oz can evaporated milk; 3 cups beef broth; 1 cup cream; 1/2 cup sour cream; 2 cups shredded cheddar cheese

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 servings of 2 cups
Calories
624 kcal
Course
Main Course
Cuisine
American

Instant Pot Cheeseburger Soup

Rhea Duncan

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Instant Pot Cheeseburger Soup is creamy, hearty, and incredibly tasty, made without Velveeta. This quick and easy family dinner is the perfect recipe to make in the Instant Pot.

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Ingredients

Servings

1 pound ground beef
1 tablespoon canola oil or any vegetable oil
1 small onion diced
4 cloves garlic minced
1 cup chopped celery about 2 celery sticks
1 cup chopped carrots about 1 large carrot
1 teaspoon dried parsley
1 teaspoon paprika regular or smoked
1/2 teaspoon Italian seasoning herbs
1/4 teaspoon salt and pepper or to taste
1 1/2 pounds potatoes peeled and cut into 2 inch chunks
1 oz can evaporated milk
3 cups beef broth or chicken broth
1 cup cream
1/2 cup sour cream
2 cups shredded cheddar cheese

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Instructions

First, prepare all the ingredients. Turn on the Instant Pot and select Sauté, wait until it reads Hot and add the oil.
After that, brown the beef. This is an important step as it will add extra flavor.
Drain any grease, leaving just about 2 tablespoons in the pot. Add diced onion and minced garlic, stir and cook for 1 minute.
Add the rest of the ingredients: like chopped celery, carrots, dried parsley, paprika, salt, pepper and potatoes.
Add the liquid, evaporated milk and broth, if needed add more broth or water, but don't go over the Max line of your pot.
Close the Instant Pit with the lid and lock it. Turn the steam release vent to 'sealing' and set it to cook for 5 minutes on High Pressure.
When the cook time is up, allow the pressure to reduce on its own without opening the steam release vent for 10 minutes, this is called Natural Pressure Release. After 10 minutes carefully release the rest of the pressure by opening the vent.
Stir the soup and use a potato masher or immersion blender to mash about half of the potatoes.
If the soup is too thick, add more broth, 1/2 cup at a time. If the soup is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of water until fully dissolved and add the mixture to the soup.
Select again the Sauté option and add slowly the cream and sour cream, stir until fully combined.
Turn off the Instant Pot and stir in the shredded cheese until fully melted. If desired add more cheese.
Serve soup topped with extra cheese, fresh bread and chopped parsley.

Nutrition Information

Show Details

Calories 624kcal (31%) Carbohydrates 21g (7%) Protein 28g (56%) Fat 47g (72%) Saturated Fat 24g (120%) Cholesterol 154mg (51%) Sodium 748mg (31%) Potassium 969mg (28%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 4825IU (97%) Vitamin C 16.5mg (18%) Calcium 395mg (40%) Iron 5.7mg (32%)

Nutrition Facts

Serving: 6servings of 2 cups

Amount Per Serving

Calories 624 kcal

% Daily Value*

Calories	624kcal	31%
Carbohydrates	21g	7%
Protein	28g	56%
Fat	47g	72%
Saturated Fat	24g	120%
Cholesterol	154mg	51%
Sodium	748mg	31%
Potassium	969mg	21%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	4825IU	97%
Vitamin C	16.5mg	18%
Calcium	395mg	40%
Iron	5.7mg	32%