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 an instant crowd pleaser.
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!