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Instant Pot Cheeseburger Soup

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This Instant Pot Cheeseburger Soup is a rich and creamy comfort food favorite made in a flash! It’s loaded with ground beef, potatoes, cheddar cheese, and savory spices—all the flavors of a classic cheeseburger in a warm, satisfying bowl. Kid-friendly, freezer-friendly, and perfect for busy nights.

Ingredients

Scale
  • 1 lb ground beef

  • 1 tbsp olive oil (if needed)

  • 1 small onion (diced)

  • 2 cloves garlic (minced)

  • 2 carrots (peeled and diced)

  • 2 celery stalks (sliced)

  • 3 medium potatoes (peeled and diced)

  • 1/2 tsp paprika

  • 1/2 tsp dried parsley

  • 1/2 tsp salt (more to taste)

  • 1/4 tsp black pepper

  • 4 cups chicken or beef broth

  • 1 cup milk

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup heavy cream (or more milk)

  • 1 tbsp cornstarch (optional, for thickening)

  • Optional toppings: extra cheese, chopped pickles, crumbled bacon, or green onions

Instructions

  • Sauté: Turn Instant Pot to ‘Sauté’ mode. Add ground beef and cook until browned. Drain excess fat if needed.

  • Add onion, carrots, celery, and garlic. Cook for 2–3 minutes, stirring often.

  • Add potatoes, paprika, parsley, salt, pepper, and broth. Stir well.

  • Pressure Cook: Seal the lid. Set to ‘Pressure Cook’ or ‘Manual’ for 8 minutes on high pressure.

  • Quick release the pressure when done. Open lid carefully.

  • Turn Instant Pot back to ‘Sauté’ mode. Stir in milk, cream, and cheddar cheese until melted and combined.

  • (Optional) To thicken: In a small bowl, mix cornstarch with 2 tbsp cold water and stir into soup. Cook 2–3 more minutes until thickened.

  • Taste and adjust seasoning if needed.

 

  • Serve hot with your favorite burger-style toppings!

Notes

  • Want it lower carb? Swap the potatoes for cauliflower florets.

  • Add a splash of mustard or Worcestershire sauce for a tangy burger kick.

  • This soup thickens as it cools—add a splash of broth or milk when reheating.