Instant Pot Cheeseburger Soup

Instant Pot Cheeseburger Soup is SO GOOD, so seasonal, and seriously, it’s just perfect. It’s a cheeseburger in soup form, you can even top it with some toasted burger buns, extra cheese, and pickles (if that’s your thing)!

Course Appetizer, Main Course

Cuisine American

Keyword bacon cheeseburger soup instant pot, Cheeseburger soup instant pot, instant pot bacon cheeseburger soup, instant pot cheeseburger soup, instant pot soup

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 1005kcal

Equipment

Pressure Cooker/Instant Pot

Ingredients

3 slices bacon diced
1 lb ground beef 85% lean
2 tbsp olive oil extra virgin
2 garlic cloves minced
1 onion diced
6 russet potatoes peeled + diced
1 tsp chili powder
1 tsp Italian seasoning
5 cups chicken broth or vegetable
4 oz cheddar cheese grated
4 oz cream cheese softened
¾ cup heavy cream

Instructions

Turn the Instant Pot to SAUTE, and add diced bacon and saute until crispy (3-5 minutes). Remove and drain on a paper towel. Set aside.
Add the ground beef and saute until browned (about 5-10 minutes). Drain it on a paper towel and discard any remaining grease.
Add olive oil, minced garlic, diced onion, diced potatoes and spices. Saute for 3-5 minutes and then add the broth. Turn off the IP, place the lid securely on top, and turn the knob to SEAL. Turn the pressure cooker to PRESSURE COOK on high and set it for 10 minutes.
With a wooden spoon, turn the knob to VENT and wait for the pressure to manually release.
Carefully remove the lid and stir in the grated cheddar, cream cheese and heavy cream. Stir until melted and serve with desired toppings.

Notes

*Nutrition facts are automatically calculated.

REFRIGERATE: In airtight containers for 3 days.

TO FREEZE: Place the cooled soup into freezer-safe containers and freeze in one-person portions for up to three months.

TO REHEAT: Heat in a saucepan on the stove or microwave safe container on low until warmed throughout.

Nutrition