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 minutes mins
Cook Time10 minutes mins
Course: Instant Pot, Main Course, Main Dish, Soup
Keyword: Instant Pot Cheeseburger Soup
- 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
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
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