Easy Instant Pot Cheeseburger Soup Recipe
If you need a quick and easy dinner recipe that is hearty and delicious, this instant pot cheeseburger soup is it! Ground beef, potatoes, and veggies in a tasty broth with plenty of cheese. It’s a crowd pleaser and is a staple in our house! I can’t wait for you to try this delicious and creamy soup this winter season, the entire family will love it.
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Reasons That You Will Love This Instant Pot Cheeseburger Soup Recipe
An Easy Dinner For Any Day Of The Week – This easy recipe comes together in about 30 minutes start to finish. It’s the perfect recipe for busy days or simply an easy sunday dinner. You gotta love the pressure cooker for making meals easy!
A Hearty & Filling Soup – Ground beef, lots of vegetables and potatoes, all in a creamy broth. We love a filling soup around here, and this cheeseburger soup is perfectly satisfying, especially on a cold night!
Ingredients for Instant Pot Cheeseburger Soup
- Butter or avocado oil
- 1 lb ground beef – My favorite is grass-fed beef for optimal nutrition and to avoid GMOs
- 1 medium onion, chopped
- 3 medium carrots, shredded
- 3 stalks of celery, diced
- 3 cups of diced russet potatoes (about 4 medium potatoes), peeled and diced
- 3 cloves of garlic, minced
- 4 cups of beef broth or bone broth – trust me, homemade bone broth takes this soup to another level! It adds so much flavor.
- 1/2 tsp dried basil
- 1/4 dried oregano
- 1 tsp steak seasoning (like Montreal steak seasoning)
- salt and pepper to taste
- 1/2 – 1 cup milk
- 2 oz cream cheese
- 1- 1 1/2 cups shredded cheddar cheese
Other Supplies You Will Need
- Instant pot or pressure cooker
- Cutting board & Knife
- Serving spoon or ladle
How To Make This Easy Cheeseburger Soup Recipe
You won’t believe how easy this delicious soup is to make! Once you prep your ingredients, its so fast. Dinner will be on the table in no time!
- Prepare all of the veggies. Shred the carrots, and dice the celery, onion, and potato.
- Turn the instant pot to the saute setting. Once the pot is hot, add a little bit of butter. Once it’s melted, add the ground beef and diced onions. Cook the beef and onions, breaking it up as it browns.
- Add the minced garlic and cook until fragrant, about 2-3 minutes. Season with salt and pepper
- If desired, drain the excess grease from the beef. I personally don’t drain grease, I think it adds to the flavor.
- Add the carrots, celery, potatoes and broth to the beef and onions.
- Add in the basil, oregano, and steak seasoning.
- Close the lid on the instant pot and make sure the pressure valve is in the sealed position. Cook on high pressure for 3 minutes.
- When the cook time has finished, allow a natural pressure release for 5 minutes, and then quick release it the rest of the way.
- While the pressure is releasing, grate the cheese.
- Once the pressure has released and it is safe to open the instant pot, add the cream cheese, milk, and shredded cheese. Stir until really creamy. Taste and season with more salt and pepper, if desired.
- Serve hot and enjoy!
If you like this this soup, try one of my other favorite soup recipes: Chicken and Wild Rice Soup
Topping Ideas and Variations
In my opinion this soup is perfect just the way it is, but if you’re a big fan of toppings here’s a few ideas that would be delicious:
- For a take on bacon cheeseburger soup, top with bacon bits before serving
- Fresh or dried dill for a dash of pickle flavor (or go really hard and top with fresh dill pickle slices)
- Chopped green onions
- Extra cheese
- Hot sauce or red pepper flakes for a kick!
For different flavor variations, try mixing up the kind of cheese or the brand of steak seasoning.
Easy Instant Pot Cheeseburger Soup Recipe
Equipment
- 1 Instant Pot or pressure cooker
- Knife & Cutting board
- 1 Large spoon or ladle
- 1 Cheese grater
Ingredients
- butter or avocado oil
- 1 lb ground beef
- 3 cloves garlic minced
- 1 medium onion chopped
- 3 medium carrots shredded
- 3 stalks celery sliced
- 3 cups russet potatoes peeled and diced. About 4 medium potatoes
- 4 cups beef broth or bone broth
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1 tsp steak seasoning like montreal steak seasoning
- salt and pepper to taste
- 1/2-1 cup milk whatever milk you drink
- 2 oz cream cheese
- 1-1 1/2 cups shredded cheddar cheese
Instructions
- Prepare all of the veggies. Shred the carrots, and dice the celery, onion, and potato.
- Turn the instant pot to the saute setting. Once the pot is hot, add a little bit of butter. Once it’s melted, add the ground beef and diced onions. Cook the beef and onions, breaking it up as it browns.
- Add the minced garlic and cook until fragrant, about 2-3 minutes. Season with salt and pepper.
- If desired, drain the excess grease from the beef. I personally don’t drain grease, I think it adds to the flavor.
- Add the carrots, celery, potatoes and broth to the beef and onions.
- Add in the basil, oregano, and steak seasoning.
- Close the lid on the instant pot and make sure the pressure valve is in the sealed position. Cook on high pressure for 3 minutes.
- When the cook time has finished, allow a natural pressure release for 5 minutes, and then quick release it the rest of the way.
- While the pressure is releasing, grate the cheese.
- Once the pressure has released and it is safe to open the instant pot, add the cream cheese, milk, and shredded cheese. Stir until really creamy. Taste and season with more salt and pepper, if desired.
- Serve hot and enjoy!
Did you like this recipe? If you did, I’d so appreciate it if you would leave a 5 star review!
Thank you for this recipe. This recipe sounds delicious but I don’t have an insta pot. Have you ever made this using a crock pot and if so how long do you cook it? Thanks again!
I haven’t ever personally tried it in a crock pot, but I think you could! I would think either a 4 or 6 hour time would be fine. The main thing would be to get the veggies and potatoes soft. If you try, let me know how it turns out!