Easy Instant Pot Cheeseburger Soup

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Hey All!  If you’ve been a reader for any time at all you know that I LOVE the season of fall.  The sights, the sounds, and especially the taste!  For some reason, fall always seems like soup season to me.  I especially love thick & creamy soups, and I thought you may too!  So today I will be sharing my take cheeseburger soup with you.

Instant Pot Cheeseburger Soup

This soup is cheesy & creamy, warm & delicious. 

It’s all the things a soup should be, plus it is Instant Pot friendly!  Don’t know what an Instant Pot is?  Be sure to check it out here on Amazon.  It’s the handiest thing ever!  Some days I use mine for every meal.  No joke.

Now on to the soup.  There are loads of recipes for Cheeseburger Soup on Pinterest, but I could never find one that was “just right,” so I decided to come up with one on my own.  This soup does take multiple steps, but it is a one pot only mess.  If you forget to thaw your ground beef it’s no biggie, you can stick it in the Instant Pot for about 25 minutes and it will be nice & done for you.

Now let’s talk potatoes for a second here.  I typically eat low carb and mostly avoid potatoes, but my family has been missing them so that’s why they are in this soup.  If you choose to leave out the potatoes I would reduce the beef broth to at least one cup.  I also used yellow potatoes so you may need to add additional cooking time if you plan on using white.

As for toppings for this soup, the possibilities are endless.  You could add some crumbled cooked bacon, chives, shredded cheese, my oldest even enjoyed it with pickles.  As written this made enough to feed 2 adults, and 2 children, with some leftovers for the next day as well.

So without further delay, here’s the recipe!

Instant Pot Cheeseburger Soup

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Cheeseburger Soup
All the flavors of a juicy cheeseburger melted into a large pot of creamy yumminess. What more could you ask for?
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add butter, garlic, shredded carrots, onions, and celery flakes to Instant Pot. Using sautee setting, cook until the vegetables are tender, stirring frequently.
  2. Add cubed potatoes & beef broth. Using the high level of the manual setting pressure cook the potatoes for 4 minutes. Use the quick release method.
  3. Place the vegatables and the ground beef back in the Instant Pot. Add the cream cheese, steak seasoning, and optional shredded cheese. Use the keep warm feature (or low level sautee) to melt the cheese. Stir frequently.
  4. Add the heavy cream. Salt & pepper to taste.
Recipe Notes

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