If you're looking to change things up and try a new recipe this Cheeseburger Soup is simple to make. This is a great recipe to use when you want to put a meal on the table in under 30 minutes. Pair it with some buns and you're set!
Instant Pot Cheeseburger Soup Recipe
Cheeseburger Soup Ingredients
- 2 T. extra virgin olive oil
- ½ medium white onion, finely diced
- 1 lbs. ground sirloin
- 1 T. Italian seasoning
- Sea salt & black pepper, to taste
- 1 lbs. red potatoes, chopped small
- 3 c. beef broth, preferably organic, divided
- ½ c. heavy cream
- 4 c. sharp cheddar cheese, finely shredded
- 2 T. fresh parsley, finely chopped
- ½ t. smoked paprika
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Obviously an Instant Pot, the instructions are for the IP-Duo series, other models may offer different features or buttons.
Cheeseburger Soup Directions
- Add olive oil to Instant Pot inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
- Once hot, add the diced onion and ground sirloin. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the onion develops some color and the beef is mostly browned approximately 6-7 minutes.
- Push the “Keep Warm/Cancel” button and add the red potatoes and beef broth. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining steam before carefully removing the lid.
- To prevent curdling, temper the heavy cream by adding 2-3 tablespoons of the hot liquid from inside the Instant Pot to it before adding it to the container. Stir to combine.
- Add the cheddar cheese, one cup at a time, and stir until completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired. Enjoy!
To add a little extra flavor to the soup you can add in some chopped dill pickles! We hope you enjoy this cheeseburger soup as much as we do.
Instant Pot Cheeseburger Soup
Ingredients
- 2 T. extra virgin olive oil
- ½ medium white onion finely diced
- 1 lbs. ground sirloin
- 1 T. Italian seasoning
- Sea salt & black pepper to taste
- 1 lbs. red potatoes chopped small
- 3 c. beef broth preferably organic, divided
- ½ c. heavy cream
- 4 c. sharp cheddar cheese finely shredded
- 2 T. fresh parsley finely chopped
- ½ t. smoked paprika
Instructions
- Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
- Once hot, add the diced onion and ground sirloin. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the onion develops some color and the beef is mostly browned, approximately 6-7 minutes.
- Push the “Keep Warm/Cancel” button and add the red potatoes and beef broth. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining steam before carefully removing the lid.
- To prevent curdling, temper the heavy cream by adding 2-3 tablespoons of the hot liquid from inside the Instant Pot® to it before adding it to the container. Stir to combine.
- Add the cheddar cheese, one cup at a time, and stir until completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired. Enjoy!
