Inside: This Instant Pot Cheeseburger Soup is full of flavor and absolutely delicious. In just a few minutes cook time you’ll have a soup that the entire family will enjoy.
This Instant Pot soup recipe is a rich, creamy comfort food in a bowl with all the flavors of your favorite burger while still in line with your clean eating goals.
Cheeseburger Soup: Instant Pot Recipe
This easy Instant Pot recipe is a cheeseburger chowder recipe that you won’t be forgetting anytime soon. And, since the total time from start to finish is about an hour (only 15 minutes hands on!) you’ll be an even bigger fan!
Serve it along side a good piece of dipping bread and you’re sure to have a delicious dinner on the table in minutes!
Here’s how you can whip this cheeseburger potato soup up so fast and have some really happy kiddos and family members!
Homemade cheeseburger soup ingredients:
- 2 T. extra virgin olive oil
- ½ medium white onion, finely diced
- 1 lbs. ground beef
- 1 T. Italian seasoning
- Sea salt & black pepper, to taste
- 1 lbs. red potatoes, chopped small
- 3 c. beef broth, preferably organic, divided
- ½ c. heavy cream
- 4 c. sharp cheddar cheese, finely shredded
- 2 T. fresh parsley, finely chopped
- ½ t. smoked paprika
Easy cheeseburger chowder:
Add olive oil to the Instant Pot stainless steel inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
Once hot, add the diced onion and ground sirloin. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the onion develops some color and the beef is mostly browned, approximately 6-7 minutes.
Push the “Keep Warm/Cancel” button and add the red potatoes and beef broth. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes.
The Instant Pot will need to come to pressure before the actual cooking time starts.
When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release by turning the top valve to “venting” for any remaining steam before carefully removing the lid. When you turn the valve, make sure to watch for hot steam coming out of the venting hole.
To prevent curdling, temper the heavy cream by adding 2-3 tablespoons of the hot liquid from inside the Instant Pot to it before adding it to the container. Stir to combine and add the cream mixture to the Instant Pot.
Add the cheddar cheese, one cup at a time, and stir until completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired.
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