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Cozy Cheeseburger Macaroni Soup


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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 4 servings 1x

Description

Browned ground beef, onions, carrots, tomato paste, and tender macaroni pressure cooked (or slow cooked) in savory beef broth, then finished with a splash of cream and melty cheddar-pepper jack for an ultra-comforting bowl.


Ingredients

Scale
  • 1/2 pound lean ground beef
  • 1/2 cup diced onion
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 tsp paprika
  • 3 cups beef broth
  • 3/4 cup sliced peeled carrots
  • 3/4 cup uncooked macaroni
  • 2 Tbsp tomato paste
  • 1/2 cup heavy cream
  • 3/4 cup shredded pepper jack and cheddar blend

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper, Italian seasoning and paprika.
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Dump in the carrots, macaroni and tomato paste.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes (or 3 minutes on low pressure). When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
  5. Stir a cup of the hot soup into the heavy cream to temper it. Stir it into the pot. Stir in the cheese. 
  6. Ladle into bowls and serve. 

Slow Cooker Instructions:

  1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper, Italian seasoning and paprika. Transfer to slow cooker.
  2. Stir in the broth, carrots and tomato paste.
  3. Cover and cook on low for 2 hours. Stir in the macaroni and cook for 25 more minutes. 
  4. Stir a cup of the hot soup into the heavy cream to temper it. Stir it into the slow cooker. Stir in the cheese. 
  5. Ladle into bowls and serve. 

Notes

This recipe is easy to double. Double all ingredients and keep the cooking time the same.

  • Category: Soup
  • Method: Instant Pot or Slow Cooker