Description
A rich, creamy, and hearty soup that tastes like a cheeseburger in a bowl, made quickly and easily using an Instant Pot.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups peeled and diced potatoes
- 1 cup shredded carrots
- 1/2 cup chopped celery
- 3 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried parsley
- 2 tbsp all-purpose flour
- 1/4 cup butter
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Turn the Instant Pot to sauté mode. Add olive oil and cook ground beef until browned. Drain excess fat.
- Add onion and garlic and cook for 2-3 minutes until softened.
- Stir in potatoes, carrots, celery, chicken broth, salt, pepper, basil, and parsley.
- Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes. Quick release the pressure.
- In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened.
- Stir the milk mixture into the Instant Pot along with cheddar cheese. Stir until cheese is melted and soup is creamy.
- Turn off the Instant Pot and stir in sour cream. Adjust seasoning if needed and serve hot.
Notes
- For a spicier kick, add a dash of hot sauce or diced jalapeños.
- Can be made ahead and reheated; flavors intensify over time.
- Use ground turkey as a lighter alternative to ground beef.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg