Why You’ll Love This Recipe

Instant Pot Cheeseburger Soup is a creamy, hearty, and comforting dish that combines the rich flavors of a classic cheeseburger with the ease and speed of pressure cooking. Packed with ground beef, potatoes, cheddar cheese, and savory spices, this soup is perfect for chilly evenings or whenever you need a quick, satisfying meal the whole family will love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefonioncarrotscelerygarlicrusset potatoesbeef brothcheddar cheesecream cheeseheavy creambutterflourWorcestershire saucesaltpepperpaprikagarlic powderonion powder

directions

Set your Instant Pot to sauté mode and melt the butter.

Add chopped onions, carrots, and celery, and sauté until softened.

Stir in minced garlic and cook for another 30 seconds.

Add the ground beef, breaking it up as it cooks, until browned and no longer pink. Drain excess grease if necessary.

Sprinkle in flour and stir well to coat the meat and veggies.

Add peeled and diced potatoes, beef broth, Worcestershire sauce, and seasonings.

Seal the Instant Pot lid, set to high pressure, and cook for 8 minutes.

Quick release the pressure carefully once cooking is complete.

Switch to sauté mode again, and stir in cream cheese until melted and smooth.

Add shredded cheddar cheese and heavy cream, stirring until the soup is creamy and well combined.

Let the soup simmer for a few minutes until heated through and slightly thickened.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 8 minutesPressure release and finishing time: 10-15 minutesTotal time: 30-35 minutes

Variations

Substitute ground turkey or chicken for a lighter version.

Add cooked bacon for extra smokiness and flavor.

Use Velveeta cheese for an even creamier texture.

Stir in chopped pickles or a dash of pickle juice for a tangy twist.

Top with croutons or toasted burger buns for a fun garnish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat or in the microwave in short intervals, stirring in between.Avoid boiling to prevent curdling of the dairy components.For longer storage, freeze the soup without the cheese and cream, then add those after reheating.

FAQs

Can I make this soup without an Instant Pot?

Yes, you can make it on the stovetop using a large pot—just simmer until the potatoes are tender.

Can I use frozen vegetables?

Yes, frozen carrots or a mixed veggie blend can work in a pinch.

Is this soup gluten-free?

Use cornstarch instead of flour to thicken if you need a gluten-free version.

What type of potatoes should I use?

Russet potatoes work best for a hearty texture, but Yukon golds are also great.

Can I make it spicier?

Add a dash of hot sauce or diced jalapeños for heat.

Can I use milk instead of heavy cream?

Yes, but the soup will be less rich and creamy.

What cheese is best?

Sharp cheddar is ideal for flavor, but any melting cheese can work.

Can I add pasta?

Yes, small pasta shapes like macaroni or ditalini can be added, but reduce the amount of potatoes.

Is it freezer-friendly?

Freeze without the dairy components for best results and add them after reheating.

Can I double the recipe?

Yes, but be mindful of the Instant Pot’s max fill line.

Conclusion

Instant Pot Cheeseburger Soup is a delicious, comforting fusion of your favorite burger flavors in a warm, creamy bowl. Quick to make and endlessly customizable, it’s the perfect cozy meal for busy nights or relaxed weekends. Give it a try, and it might just become a new weeknight favorite.