Instant Pot Cheeseburger Soup

Instant Pot Cheeseburger Soup is the ultimate comfort food in a bowl—rich, creamy, and packed with all the classic flavors of your favorite cheeseburger. With ground beef, melted cheddar cheese, tender potatoes, and savory seasonings, this one-pot meal comes together quickly in the pressure cooker. It’s a crowd-pleasing recipe that’s perfect for busy weeknights or cozy weekends.

Why You’ll Love This Recipe

• Classic cheeseburger taste in soup form
• Fast and easy thanks to the Instant Pot
• Creamy, hearty, and loaded with protein
• One-pot cleanup and perfect for leftovers
• Customizable with your favorite burger toppings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Olive oil
• Onion, diced
• Carrots, grated
• Russet potatoes, peeled and diced
• Chicken broth
• Garlic powder
• Dried parsley
• Dried basil
• Salt and pepper
• Cheddar cheese, shredded
• Sour cream
• Optional toppings: cooked bacon bits, chopped pickles, green onions

directions

1. Brown the Beef: Set the Instant Pot to ‘Sauté’ mode. Add olive oil and ground beef. Cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
2. Add Vegetables and Seasonings: Stir in onion, carrots, potatoes, garlic powder, parsley, basil, salt, and pepper. Sauté for 2–3 minutes.
3. Pressure Cook: Pour in chicken broth. Lock the lid, seal the valve, and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
4. Add Cheese and Cream: Set to ‘Sauté’ mode again. Stir in cheddar cheese until melted. Mix in sour cream until smooth and creamy.
5. Serve: Ladle into bowls and top with bacon, pickles, or green onions if desired.

Servings and timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 20 minutes (including pressure build/release)
• Total Time: 30 minutes

Variations

• Swap ground beef with ground turkey or chicken
• Add diced tomatoes for a burger-with-ketchup twist
• Stir in cooked macaroni or rice for extra bulk
• Use Velveeta for ultra-smooth, cheesy texture
• Add hot sauce or jalapeños for a spicy kick

storage/reheating

Store leftovers in the refrigerator for up to 4 days in an airtight container.
To freeze, let the soup cool completely and store in freezer-safe containers for up to 3 months.
Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or milk if the soup thickens.

FAQs

Can I use frozen ground beef?

No, the beef must be thawed before browning to cook evenly in the Instant Pot.

Do I have to peel the potatoes?

Peeling is recommended for a smoother texture, but leaving the skin on is fine for added fiber.

What kind of cheese works best?

Sharp cheddar is classic, but you can also use a cheese blend or Velveeta for a smoother finish.

Can I make this soup low-carb?

Yes, omit the potatoes and add cauliflower florets instead.

Is this soup gluten-free?

Yes, as long as your broth and seasonings are certified gluten-free.

Can I use pre-cooked beef?

Yes. Skip the browning step and add it when you add the broth and vegetables.

How do I thicken the soup?

For a thicker texture, mash some of the potatoes or stir in a cornstarch slurry at the end.

Can I make this on the stovetop instead?

Yes, just follow the same steps using a large pot, simmering the soup until potatoes are tender.

What toppings go well with this soup?

Bacon bits, shredded lettuce, diced tomatoes, pickles, green onions, or even a swirl of mustard.

Can I add pasta?

Yes, stir in cooked elbow macaroni or shells for a cheeseburger-mac vibe.

Conclusion

Instant Pot Cheeseburger Soup is everything you love about a cheeseburger—savory beef, melty cheese, and satisfying flavors—served warm in a bowl. It’s fast, comforting, and endlessly customizable. Perfect for feeding a hungry family or saving leftovers for lunch, this soup is sure to become a new favorite.

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