Instant Pot Cheeseburger Soup
Creamy and cheesy soup made quickly in an electric pressure cooker. Serve with diced dill pickles and tomatoes for an authentic cheeseburger taste. Add crumbled bacon for bacon cheeseburger soup! Miss the bun? Make croutons from a toasted sesame seed bun.
Creamy and cheesy soup made quickly in an electric pressure cooker. Serve with diced dill pickles and tomatoes for an authentic cheeseburger taste. Add crumbled bacon for bacon cheeseburger soup! Miss the bun? Make croutons from a toasted sesame seed bun.
- 1 tsp garlic powder
- 3 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried parsley
- 3 tbsp cornstarch
- 1 small onion diced
- 3 tbsp water
- 1 can evaporated milk
- 1 celery rib finely diced
- â½ tsp pepper
- â¾ tsp salt
- 1 pound of ground beef (i used 80/20 and drained off the
- 1 lb russet potatoes (about 2 large potatoes) cubed
- 1 large carrot grated or finely diced
- 2 cups medium or sharp grated cheddar cheese
- diced pickles tomatoes, lettuce for garnish
- optional: sesame seed bun croutons (see notes sec
- Carbohydrate 7.97431666744947 g
- Cholesterol 467.6125 mg
- Fat 94.4238483333338 g
- Fiber 0.891116668708891 g
- Protein 116.345940000002 g
- Saturated Fat 27.6559300000001 g
- Serving Size 1 1 serving (838g)
- Sodium 472.518916666744 mg
- Sugar 7.08319999874058 g
- Trans Fat 7.97057300000006 g
- Calories 1377 calories
Step-by-step
- Turn your Instant Pot onto the saute function. Use the adjust button to set it to the medium setting. Once the pot has heated up, brown the beef and drain off all the extra grease.
- Saute the onion for 2-3 minutes, until it is translucent.
- Add in the broth. Keep the pot on the saute setting so that the broth will get heated up while you are preparing the rest of the ingredients. This will cut down on the time it takes your pot to come to pressure. Add in the potatoes, carrots, celery, salt, pepper, parsley, basil and garlic powder.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to "sealing." Set the timer on manual high pressure to 5 minutes. When the timer beeps let the pot sit for about 10 minutes. Then release any pressure that remains.
- Stir in the evaporated milk. Make a cornstarch slurry by stirring the cornstarch and water together in a small bowl. Add the slurry to the pot. Turn the saute function on. Stir in the cornstarch mixture. The soup will thicken within just a couple of minutes. Add in the cheese and stir.
- Ladle into bowls and serve with diced pickles, tomatoes and lettuce. Serve with croutons, if desired.
Instant Pot Cheeseburger Soup: A Weeknight Wonder
Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the never-ending cycle of laundry and dinner prep, finding time for myself often feels like a luxury. But I’ve learned a few tricks to navigate this busy life, and one of my absolute lifesavers is the Instant Pot. This amazing appliance has revolutionized my weeknight dinners, turning what used to be a stressful hour-long cooking session into a quick and easy meal preparation.
Tonight, I'm sharing one of my family's favorite Instant Pot recipes: Cheeseburger Soup. It's creamy, cheesy, and packed with all the comforting flavors of a classic cheeseburger, without the fuss of individual patties and buns. The best part? It’s ready in under 30 minutes, leaving me with more time to spend with my kids or just unwind with a cup of tea.
The beauty of this recipe lies in its simplicity and adaptability. Feel free to experiment with different types of cheese – cheddar is a classic, but Monterey Jack or even a spicy pepper jack would add a delightful kick. I often add crumbled bacon for an extra layer of flavor, transforming it into a decadent bacon cheeseburger soup. For a heartier meal, you can add more vegetables like mushrooms or bell peppers. And don’t underestimate the power of toppings! Diced pickles, juicy tomatoes, and crisp lettuce add a refreshing crunch that perfectly complements the rich soup.
One thing I’ve found incredibly helpful when managing a busy lifestyle is meal prepping. On the weekends, I often take some time to chop vegetables and prep ingredients for the week ahead. This makes weeknight cooking significantly faster and more efficient. I might even make a double batch of this cheeseburger soup and freeze half for another busy evening when I’m short on time. The frozen soup reheats beautifully in the microwave or Instant Pot, making it the ultimate convenient meal.
Beyond the sheer convenience, this recipe is also a great way to get creative in the kitchen and please even the pickiest eaters. My kids, who can be notoriously stubborn about trying new foods, absolutely adore this soup. The familiar flavors of cheeseburger make it an instant hit, and the creamy texture is always a winner with little ones (and big ones too!).
This Instant Pot Cheeseburger Soup isn’t just a meal; it’s a testament to the power of efficient cooking and the joy of creating delicious and satisfying food, even amidst the chaos of everyday life. It's a recipe I cherish, not only for its deliciousness but for the extra time it gives me to focus on what truly matters: family and the little moments that make life meaningful.
So, if you're looking for a quick, easy, and delicious weeknight dinner that the whole family will love, give this Instant Pot Cheeseburger Soup a try. You won’t be disappointed! The simple process and incredible flavor make it a recipe you’ll be adding to your regular rotation. Trust me on this one – it's a game changer.
Remember to adjust the seasonings to your liking, and don't be afraid to get creative with your toppings. The possibilities are endless! Happy cooking!
