Instant Pot Cheeseburger Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings of 2 cups
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Calories
624 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Cheeseburger Soup
Description
This soup starts by sautéing ground beef in the Instant Pot until browned, which builds a flavorful base. Onions and garlic are then cooked briefly to soften and release aroma. Chopped celery, carrots, and seasoned seasonings like parsley, paprika, and Italian seasoning are added along with roughly cut potatoes for substance.
The broth and evaporated milk are combined with the solids, then pressure cooked to tenderize the potatoes and meld flavors quickly. After cooking, cream, sour cream, and shredded cheddar cheese are stirred in to create a smooth, creamy consistency similar to a cheeseburger in soup form.
Rich and comforting, this soup provides the tastes of a cheeseburger in a warm, hearty bowl. It works as a meal on its own or paired with bread for dipping.
Ingredients
- 1 pound ground beef
- 1 tablespoon canola oil or any vegetable oil
- 1 onion diced, small
- 4 cloves garlic minced
- 1 cup celery about 2 celery sticks, chopped
- 1 cup carrot about 1 large carrot, chopped
- 1 teaspoon parsley dried
- 1 teaspoon paprika regular or smoked
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 1/2 pounds potato 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 cheddar cheese shredded
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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