Instant Pot Cheeseburger Soup
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.
Servings: 5
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
Instead of Shredded Pepper Jack Cheese you can use shredded Monterey Jack Cheese or Sharp Cheddar Cheese.