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To make your Instant Pot cheeseburger soup, you'll need these key items: - 1 lb ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 4 medium potatoes, peeled and diced - 4 cups beef broth - 1 cup carrots, diced - 1 cup corn (frozen or canned) - 1 tablespoon Worcestershire sauce - 2 teaspoons mustard (yellow or Dijon) - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup cheddar cheese, shredded - ½ cup heavy cream - 2 green onions, sliced for garnish These ingredients come together to create a rich, hearty soup. The ground beef gives it a great base. The diced potatoes and carrots add texture. The cheese and cream make it creamy and delicious. Garnishes add a final touch to your soup. Here are some great options: - Sliced green onions - Extra shredded cheese - Crispy bacon bits - Fresh parsley Choose the ones you like best. They can boost the flavor and make your soup look even better. If you want to switch things up, you can use these alternatives: - Ground turkey instead of beef for a leaner option - Vegetable broth for a lighter taste - Cauliflower instead of potatoes for a low-carb twist These swaps help you customize the soup to fit your taste. You can still enjoy that cheeseburger flavor with different ingredients. {{ingredient_image_1}} First, gather your ingredients. You need: - 1 lb ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 4 medium potatoes, peeled and diced - 4 cups beef broth - 1 cup carrots, diced - 1 cup corn (frozen or canned) - 1 tablespoon Worcestershire sauce - 2 teaspoons mustard (yellow or Dijon) - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup cheddar cheese, shredded - ½ cup heavy cream - 2 green onions, sliced for garnish Chop your veggies first. Dicing the onion, garlic, potatoes, and carrots will save you time. Now, let’s cook. Set your Instant Pot to sauté mode. Add the ground beef. Cook it for 5 to 7 minutes. Use a spatula to break the beef into small pieces. If there's too much grease, drain it. Next, add the onion and garlic. Cook them for 2 to 3 minutes. You want the onion to look clear. Then, mix in the diced potatoes, carrots, and corn. Pour in the beef broth next. Add Worcestershire sauce, mustard, onion powder, paprika, salt, and pepper. Stir until blended. Seal the lid and set the valve to sealing. Choose the manual or pressure cook option. Cook on high pressure for 10 minutes. When the timer goes off, do a quick release. Carefully release the pressure and open the lid. Stir in the heavy cream and shredded cheddar cheese. Mix until smooth. Taste it, and adjust seasoning if needed. Ladle the soup into bowls. Top with sliced green onions for a fresh touch. Enjoy your hearty and satisfying cheeseburger soup! To get the best flavor in your cheeseburger soup, start with fresh ingredients. Use high-quality ground beef for a rich taste. I recommend browning the meat really well. This adds depth to the soup. Don't skip the sautéing step for onions and garlic. It brings out their sweetness. Once you add the broth, Worcestershire sauce, and mustard, let the flavors blend. The longer the soup sits, the better it tastes. A common mistake is not draining excess grease from the beef. This can make your soup too greasy. Also, avoid adding too much liquid at once. Stick to the recipe for the best texture. Adding the cream and cheese too early can prevent them from melting smoothly. Lastly, don't forget to taste your soup before serving. Adjust the seasoning to your liking. For this recipe, you need an Instant Pot. It speeds up the cooking process and keeps the flavors locked in. A good cutting board and sharp knife help with prep. A ladle is great for serving your soup. Lastly, keep measuring cups and spoons handy for accuracy. These tools make cooking simple and enjoyable. Pro Tips Use Fresh Ingredients: Fresh vegetables can enhance the flavor and texture of your soup, making it more vibrant and delicious. Adjust Thickness: If you prefer a thicker soup, you can mash some of the potatoes after cooking or add a cornstarch slurry before the final simmer. Cheese Variations: Experiment with different types of cheese, such as pepper jack or gouda, for a unique twist on the classic cheesy flavor. Make Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days, allowing the flavors to meld beautifully. {{image_2}} You can easily make this soup vegetarian or vegan. Start by swapping the ground beef for plant-based crumbles or lentils. Use vegetable broth instead of beef broth. For creaminess, replace heavy cream with coconut milk or cashew cream. The flavors will still shine through, and everyone will love it! If you want a gluten-free version, use gluten-free beef broth and check your Worcestershire sauce. Some brands have gluten. You can also use corn starch to thicken the soup if needed. Enjoy this hearty meal without worry! Want to add more flavor? Try adding diced bell peppers or mushrooms for extra texture. You can also sprinkle in some smoked paprika for a deeper taste. For spice lovers, a dash of hot sauce or red pepper flakes will kick it up a notch. Feel free to get creative! To keep your cheeseburger soup fresh, pour it into an airtight container. Make sure to let it cool first. Store it in the fridge for up to three days. If you have a lot left, consider freezing some for later. When you’re ready to enjoy the soup again, you can reheat it easily. Pour the soup into a pot. Heat it over medium heat until warm. You can also use the microwave. Place it in a bowl and heat for one to two minutes. Stir halfway through. If you want to freeze the soup, do this right after cooking. Let it cool completely. Then, pour it into freezer-safe bags. Remove as much air as you can before sealing. The soup can last in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight before reheating. Instant Pot Cheeseburger Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Always check for any signs of spoilage before eating. If you keep it in the freezer, it can last for about 3 months. Just thaw it in the fridge before reheating. Yes, you can use other meats! Ground turkey or chicken works well. You can even try diced ham or sausage for a twist. Just make sure to adjust the cooking time if needed. Each option will give you a different flavor, but all will be tasty. Cheeseburger soup pairs great with several sides. A fresh garden salad adds a nice crunch. You can also serve it with crusty bread or garlic toast. For a heartier option, try a side of potato wedges or chips. These sides will complement the soup well. Yes, you can make this dish ahead of time! Prepare the soup and store it in the fridge. Just reheat it before serving. If you want, you can also freeze it. This way, you have a quick meal ready for busy days. Cheeseburger soup is a fun twist on a classic meal. We covered simple ingredients, from core elements to tasty toppings. I shared clear steps to prep, cook, and finish your soup just right. You can also explore flavor variations and smart storage tips for leftovers. Remember to avoid common mistakes for the best results. With these tips, your cheeseburger soup will impress everyone. Enjoy making it your own!

Cheesy Delight Instant Pot Cheeseburger Soup

A creamy and cheesy soup made with ground beef, potatoes, and vegetables, cooked quickly in an Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 medium potatoes, peeled and diced
  • 4 cups beef broth
  • 1 cup carrots, diced
  • 1 cup corn (frozen or canned)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons mustard (yellow or Dijon)
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup cheddar cheese, shredded
  • 0.5 cup heavy cream
  • 2 green onions sliced for garnish

Instructions
 

  • Turn the Instant Pot to the sauté mode. Add the ground beef and cook until browned, about 5-7 minutes. Make sure to crumple the beef with the spatula as it cooks. Drain excess grease if necessary.
  • Add the diced onion and minced garlic to the pot, cooking for an additional 2-3 minutes until the onion becomes translucent.
  • Stir in the diced potatoes, carrots, corn, beef broth, Worcestershire sauce, mustard, onion powder, paprika, salt, and pepper. Mix everything well.
  • Seal the Instant Pot lid and set the valve to sealing. Select the manual or pressure cook button, and cook on high pressure for 10 minutes.
  • Once the cooking time is complete, carefully release the pressure using the quick release method. Open the lid once the pressure is fully released.
  • Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Adjust seasoning if needed.
  • Ladle the soup into bowls and garnish with sliced green onions.

Notes

Adjust the seasoning to your taste and use your favorite cheese.
Keyword cheeseburger, comfort food, Instant Pot, soup