This Instant Pot Cheeseburger Soup is so creamy and delicious. Made with ground beef, diced potatoes and lots of cheese for the perfect bowl of comfort food.
What is great about this easy cheeseburger soup recipe is that it uses simple ingredients that you probably already have on hand.
This Soup is perfect to make on a cool or rainy day when you want a warm and delicious meal. It's a great family friendly dinner idea! And we all need those.
If you like trying new Instant Pot Soup recipes make this Instant Pot Stuffed Pepper Soup which is a favorite of mine. A few more that are in our monthly meal rotation are Instant Pot Pasta Fagioli Soup, Spicy Slow Cooker Sausage Bean And Pasta Soup and Tex Mex Hamburger Soup. These are all good hearty soup recipes that are delicious and filling.
Recipe Tips
I like to use 90% lean ground beef so it's not too greasy. But if you don't have lean ground beef on hand you can use what you have and drain all the excess grease.
If you don't have frozen diced potatoes you can use Russet potatoes or red potatoes diced.
This recipe does not use Velveeta cheese. To get the best creamy texture I recommend freshly grating your own cheese as it melts more smoothly than pre-shredded cheese.
Ingredients
See printable recipe card below for specific measurements and complete instructions.
- lean ground beef
- diced onion
- minced garlic
- dried parsley
- salt and pepper
- beef broth
- frozen diced potatoes
- milk
- corn starch
- shredded pepper jack cheese (or your favorite cheese)
How To Make Instant Pot Cheeseburger Soup
Turn the Instant Pot to sauté function and add the ground beef and diced onions. Break apart the ground beef and cook until it is almost completely browned. Then add in the minced garlic, parsley, black pepper and salt and continue sautéing until beef is cooked through.
Turn off Instant Pot and soak up any excess fat with a paper towel.
Next add the beef broth and frozen potatoes and stir to combine.
Close and secure the lid and make sure the valve is set to sealed position. Set cook time to 10 minutes at high pressure. When the cook time is up, do a quick release.
While waiting on pressure to release combine the milk and corn starch in a medium bow and whisk until smooth.
Once all pressure has released and the valve has dropped, carefully remove the lid. Turn the Instant Pot back to sauté mode.
Then pour the cornstarch mixture into the Instant Pot and stir to thicken. When the soup begins to simmer, turn off the Instant Pot.
Add the shredded cheese one handful at a time. Stirring between each addition until well blended and melted.
Top soup with some of your favorite toppings such as green onions, bacon crumbles, tomatoes, extra cheese and croutons.
This is good served with French Baguettes, crackers or Sourdough bread. All are perfect for dipping in the soup.
How To Store: Once the soup is cooled place in an air tight container in the refrigerator for up to 3 days. Always follow the FDA guidelines for proper food storage.
Soup Variations and Substitutions
- Instead of ground beef you can use ground turkey.
- For more flavor and to get in some extra vegetables add in diced green bell peppers, carrots and mushrooms.
- In place of the shredded Pepper Jack cheese you can use Sharp Cheddar Cheese or Monterey Jack Cheese.
Helpful Supplies and Tools
Here are a some items that I recommend and use in my kitchen that are helpful when cooking or baking. (Affiliate links).
- If you use your Instant Pot a lot these Instant Pot Accessories really come in handy. I use the steamer basket and egg rack every week.
- Every kitchen needs some really nice kitchen towels and this large cotton kitchen hand towels set are the ones I use. I have the sage green color. There are 13 color variations available to choose from.
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I hope you enjoy this easy Instant Pot Cheeseburger Soup! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Instant Pot Cheeseburger Soup
Ingredients
- 1 pound lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 cups beef broth
- 2 cups frozen diced potatoes
- 2 cups milk
- ¼ cup corn starch
- 2 cups shredded pepper jack cheese
Instructions
- Turn the Instant Pot to sauté function and add the ground beef and diced onions. Break apart the ground beef and cook until it is almost completely browned. Then add in the minced garlic, parsley, black pepper and salt and continue sautéing until beef is cooked through.
- Turn off Instant Pot and soak up any excess fat with a paper towel.
- Next add the beef broth and frozen potatoes. Stir to combine.
- Close and secure the lid and make sure the valve is set to sealed position. Set cook time to 10 minutes at high pressure. When the cook time is up, do a quick release.
- While waiting on pressure to release combine the milk and corn starch in a medium bow and whisk until smooth.
- Once all pressure has released and the valve has dropped, carefully remove the lid. Turn the Instant Pot back to sauté mode.
- Then pour the cornstarch mixture into the Instant Pot and stir to thicken. When the soup begins to simmer, turn off the Instant Pot.
- Add the shredded cheese one handful at a time. Stirring between each addition until well blended and melted.
Notes
