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- 1 lb ground beef - 1 medium onion, diced - 3 cloves garlic, minced - 3 medium potatoes, cubed - 2 cups beef broth - 1 cup carrots, sliced - 1 cup celery, diced - 2 cups shredded cheddar cheese - 1 cup milk or cream The main stars of this cheeseburger soup are the ground beef and fresh vegetables. The ground beef gives it that classic cheeseburger flavor. The diced onions and minced garlic add a nice depth to the soup. Cubed potatoes make it hearty, while sliced carrots and diced celery bring in some crunch. - 1 tablespoon Worcestershire sauce - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste For seasoning, I love using Worcestershire sauce. It adds a savory kick that really enhances the flavor. Dried oregano and garlic powder round out the taste. Don't forget to season with salt and pepper to make the flavors pop. - Fresh parsley, chopped After the soup is ready, you can top it with fresh parsley. It adds a bright touch and a bit of color. You might also think about other toppings like crispy bacon or extra cheese. These can really make your soup special! {{ingredient_image_1}} To start, set your Instant Pot to ‘Sauté’ mode. Add 1 pound of ground beef. Cook it until it turns brown. As you cook, break the beef into small pieces. Once browned, drain the excess fat. This step helps remove extra grease and keeps your soup light. Next, stir in 1 diced onion, 3 minced garlic cloves, 1 cup of sliced carrots, and 1 cup of diced celery. Cook these for about 3 to 4 minutes. You want the onion to turn translucent. This brings out the flavors and makes your soup taste great. Now, add 3 cubed potatoes and 2 cups of beef broth. Don't forget to mix in 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried oregano, and 1 teaspoon of garlic powder. Season with salt and pepper to taste. Stir everything well to make sure the flavors blend. Close the lid of your Instant Pot and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ mode. Cook on high pressure for 10 minutes. This step locks in all the flavors and cooks the potatoes perfectly. When the cooking time is up, perform a quick release. Carefully turn the valve to ‘Venting’. Once safe, open the lid. Stir in 2 cups of shredded cheddar cheese and 1 cup of milk or cream. Mix until the cheese melts and the soup becomes creamy. Now, ladle the cheeseburger soup into bowls. For a nice touch, garnish with freshly chopped parsley. This adds a pop of color and a hint of freshness. Enjoy your warm, hearty soup with family or friends! How do you adjust seasoning? Start with salt and pepper. Taste the soup before serving. If it needs more flavor, add a pinch of salt or a dash of pepper. You can also try adding more Worcestershire sauce. This sauce adds depth and umami to the dish. Why are ingredient ratios important? The right balance makes all the difference. Too much salt can ruin the soup. If you add too many potatoes, it may become too thick. Stick to the recipe for the best results. What are preheating and safety tips? Always preheat your Instant Pot. This helps cook the beef evenly. After cooking, wait a moment before opening the lid. This keeps the steam inside and prevents burns. What common mistakes should you avoid? Don't skip draining the fat from the beef. This keeps the soup from being greasy. Also, ensure the valve is set to ‘Sealing’ before cooking. This helps build pressure for the soup to cook properly. What dairy alternatives can you use? If you want a lighter soup, try using almond milk or oat milk. These options keep the dish creamy without the extra calories. If you want more cheese, feel free to add extra cheddar. What ingredient substitutions work best? You can swap ground beef with turkey or chicken. If you want a vegetarian dish, use lentils or beans. This keeps the soup hearty and filling. Pro Tips Use Lean Ground Beef: For a healthier option, choose lean ground beef to reduce excess fat while still enjoying a rich flavor. Customize Your Veggies: Feel free to add or substitute vegetables like bell peppers or corn to enhance the flavor and nutrition of your soup. Cheese Variations: Experiment with different types of cheese such as Monterey Jack or Pepper Jack for a unique twist on the classic cheeseburger flavor. Make It Ahead: This soup freezes well! Prepare a batch and store it in airtight containers for a quick meal on busy days. {{image_2}} To make a keto-friendly Instant Pot cheeseburger soup, swap out some ingredients. Use cauliflower instead of potatoes. This keeps the dish low in carbs. You can also use cream cheese to thicken the soup. This adds a rich flavor and creamy texture. For a vegetarian cheeseburger soup, use plant-based meat substitutes. You can try lentils or black beans. They add protein and texture. Cook times may change, so check for doneness. If using beans, reduce the pressure cooking time to 5 minutes. If you like heat, add chili powder or diced jalapeños. This gives the soup an extra kick. Top your soup with spicy cheese or sliced pickled jalapeños for more flavor. These toppings make every bite exciting. Store leftover cheeseburger soup in an airtight container. This keeps it fresh and safe. You can refrigerate it for up to 3 days. After that, the taste and quality may drop. Always check for any off smells or changes in texture before eating. To freeze the soup, let it cool completely first. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. It can last in the freezer for about 3 months. To thaw, place it in the fridge overnight. Reheat it on the stove or in the microwave until hot. Look for signs of spoilage. This includes any strange smells or mold. If you see any of these signs, do not eat the soup. For safe storage, keep it at or below 40°F in the fridge. Always use clean utensils to avoid contamination. Making this soup is quick and easy. It takes about 15 minutes to prep and 10 minutes to cook. You can have a delicious meal ready in just 35 minutes. This speed makes it perfect for busy weeknights. Yes, you can use frozen veggies! Just add them at the same time as fresh vegetables. You might need to add a couple of extra minutes to the cooking time. This way, your soup stays hearty and flavorful. If you want a change, try ground turkey, chicken, or even plant-based meat. Each option gives a unique twist on the classic taste. Choose what you like or what you have on hand. Yes, this soup can be gluten-free! Just use gluten-free beef broth and check your Worcestershire sauce. Always read labels to ensure all ingredients are safe for your diet. Absolutely! This soup stores well. You can make it a day ahead and keep it in the fridge. Just reheat on the stove or in the microwave when you are ready to enjoy it. This blog covers making a tasty Instant Pot Cheeseburger Soup. You learned about main ingredients like beef and veggies, plus flavor boosters like Worcestershire sauce. I shared step-by-step instructions, tips for great taste, and easy swaps for different diets. Remember, cooking is fun, and you can customize it to your taste. Don’t hesitate to try different flavors and ingredients. Each bowl can be a new adventure. Enjoy your cooking journey!

Cheesy Instant Pot Cheeseburger Soup

A creamy and cheesy soup that brings the flavors of a cheeseburger into a comforting bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium potatoes, cubed
  • 2 cups beef broth
  • 1 cup carrots, sliced
  • 1 cup celery, diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 2 cups shredded cheddar cheese
  • 1 cup milk or cream
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Turn the Instant Pot to ‘Sauté’ mode. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
  • Stir in the diced onion, minced garlic, carrots, and celery. Cook for about 3-4 minutes until the onion is translucent.
  • Add the cubed potatoes, beef broth, Worcestershire sauce, dried oregano, garlic powder, salt, and pepper. Stir well to combine.
  • Close the lid, set the valve to ‘Sealing’, and select ‘Manual’ or ‘Pressure Cook’ mode. Cook on high pressure for 10 minutes.
  • Once the cooking time is complete, perform a quick release by carefully turning the valve to ‘Venting’.
  • Open the lid and stir in the shredded cheddar cheese and milk (or cream) until the cheese is fully melted and the soup is creamy.
  • Taste the soup and adjust seasoning with more salt and pepper if desired.
  • Ladle the cheeseburger soup into bowls and garnish with freshly chopped parsley.

Notes

For a richer flavor, use cream instead of milk.
Keyword cheeseburger, cheesy, comfort food, Instant Pot, soup