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Instant Pot Cheeseburger Soup

Instant Pot Cheeseburger Soup is Comfort Food At It’s Best. This warm, cheesy soup is comfort in a bowl. Its creamy goodness hits the spot on cold nights. It’s a quick recipe that takes less than 10 minutes to make so it’s great for evening meals or pop-up guests. When the weather turns cold outside, why not warm up with a batch of cheeseburger soup?
Prep Time20 mins
Cook Time10 mins
Course: Instant Pot, Main Course, Main Dish, Soup
Cuisine: American
Keyword: Instant Pot Cheeseburger Soup
Servings: 8
Calories: 684kcal
Author: Sarah Robinson

Ingredients

  • 6 medium potatoes peeled and diced
  • 1 medium onion chopped
  • 2 cups shredded carrots
  • 3 stalks of celery chopped
  • 2 tsp dried basil
  • 6 cups chicken broth
  • 2 pounds ground beef browned & drained
  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 3 cups milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups shredded cheddar cheese or 16 oz Velveeta

Instructions

  • Peel potatoes. Chop potatoes, onions, & celery.
  • Place potatoes, onion, carrots, celery, basil, chicken broth and cooked ground beef in Instant Pot.
  • Close lid and valve. Cook on Manual/Pressure Cook, high pressure for 10 minutes.
  • While that's cooking, begin making roux by melting 3 tbsp butter in skillet.
  • Add 3 tbsp all purpose flour and stir with whisk. Pour in milk and continue stirring to eliminate any clumps.
  • Continue simmering, adding milk and stirring until thickened.
  • Melt 3 cups of cheddar cheese in roux.
  • Once done cooking, quick release the pressure from the Instant Pot.
  • Add Roux to Instant pot to thicken.
  • Top with more shredded cheese if desired

Nutrition

Calories: 684kcal | Carbohydrates: 32g | Protein: 39g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 145mg | Sodium: 1392mg | Potassium: 1398mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6057IU | Vitamin C: 33mg | Calcium: 508mg | Iron: 9mg