Instant Pot Cheeseburger Soup–creamy and cheesy soup that is made so fast in your electric pressure cooker. Serve it with diced up dill pickle and tomatoes to get that authentic cheeseburger taste. Add crumbled bacon for bacon cheeseburger soup! Miss the bun? Make homemade croutons out of a toasted sesame seed bun to get the total effect. Bottom line…you need to make this today!
Get the SLOW COOKER version of the recipe here
Instant Pot Cheeseburger Soup
Today is cloudy, rainy and cool. The first day we haven’t had our air conditioning on since May. I think the high is supposed to in the 60s. Me: Hooray! Let’s make soup!
We are now entering the BEST season of the year! Fall! I love autumn time. Fall food is the best food. Fall weather is the best weather. Fall colors are the best colors. Everything is better in fall.
Back to the instant pot cheeseburger soup. This is soooo dreamy and creamy and delicious. I am floored by how fast it is to cook in the Instant Pot. I set the timer for 7 minutes but I felt like that was a bit too long for the potatoes so when I make it again I’m going to set the timer for 5 minutes. I love how I can brown the beef and saute the onion in the instant pot and I don’t have to get a separate pan dirty. I also love how I can use the saute function to thicken the soup with cornstarch after it has cooked. Doing a little happy dance right now!
National Cheeseburger Day
Today is National Cheeseburger Day! Now that’s a holiday I can really get behind. Check out these other cheeseburger inspired recipes from my food blogger friends:
Easy Cheeseburger Dip from Gather For Bread
Cheeseburger Pasta from The Baker Upstairs
Bacon Cheeseburger Pie from Creations by Kara
Mac and Cheese Stuffed Cheeseburger from Ashlee Marie
Cheeseburger Cobb Salad from Real Mom Kitchen
Tri-tip Chili Cheeseburger from Hey Grill Hey
Slow Cooker Cheeseburger Casserole from All Free Slow Cooker Recipes
What Pressure Cooker Did You Use?
To make Instant Pot Cheeseburger Soup I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
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Instant Pot Cheeseburger Soup
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
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Creamy and cheesy soup that is made so fast in your electric pressure cooker. Serve it with diced up dill pickle and tomatoes to get that authentic cheeseburger taste. Add crumbled bacon for bacon cheeseburger soup! Miss the bun? Make homemade croutons out of a toasted sesame seed bun to get the total effect. Bottom line…you need to make this today!
Ingredients
- 1 pound of ground beef (I used 80/20 and drained off the grease)*
- 1 small onion, diced
- 3 cups chicken broth
- 1 lb Russet potatoes (about 2 large potatoes), cubed
- 1 large carrot, grated or finely diced
- 1 celery rib, finely diced
- ¾ tsp salt
- ½ tsp pepper
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 (10 oz) can evaporated milk
- 2 cups medium or sharp grated cheddar cheese
- 3 Tbsp cornstarch
- 3 Tbsp water
- Diced pickles, tomatoes, lettuce for garnish
- Optional: sesame seed bun croutons (see notes section below)
Instructions
- Turn your Instant Pot onto the saute function. Use the adjust button to set it to the medium setting. Once the pot has heated up, brown the beef and drain off all the extra grease. Saute the onion for 2-3 minutes, until it is translucent.
- Add in the broth. Keep the pot on the saute setting so that the broth will get heated up while you are preparing the rest of the ingredients. This will cut down on the time it takes your pot to come to pressure. Add in the potatoes, carrots, celery, salt, pepper, parsley, basil and garlic powder.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to “sealing.” Set the timer on manual high pressure to 5 minutes. When the timer beeps let the pot sit for about 10 minutes. Then release any pressure that remains.
- Stir in the evaporated milk. Make a cornstarch slurry by stirring the cornstarch and water together in a small bowl. Add the slurry to the pot. Turn the saute function on. Stir in the cornstarch mixture. The soup will thicken within just a couple of minutes. Add in the cheese and stir.
- Ladle into bowls and serve with diced pickles, tomatoes and lettuce. Serve with croutons, if desired.
Notes
*You can also use ground turkey for this recipe. I’ve made it both ways and they both are amazing.
Add a handful of cooked and crumbled bacon to make cheeseburger soup.
To make sesame seed hamburger bun croutons: Melt 4 tablespoons of butter in a large non-stick skillet over medium heat. Cut 4 sesame seed hamburger buns into crouton size pieces. Add in the pieces of hamburger buns and cook until they are crunchy and lightly browned. Be sure to use tongs to rotate them so all sides are able to brown evenly.
Click here for the slow cooker version of this recipe.
I used my 6 quart Instant Pot for this recipe.
- Category: Soup
- Method: Instant Pot
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I made a vegan version and OMG! This is a great soup/chowder. I will be keeping it. No idea how many calories. It sure is comfort.
Loved this soup! Is there a way to make this minus the potato’s?
★★★★★
It wouldn’t be as hearty. You could probably sub the potatoes with cauliflower florets.
Absolutely delicious! I too added some salt after I dished it out, but the recipe itself is AMAZING. Since most ingredients are kitchen staples and it takes hardly any time this will be added to my “oh crap I forgot to meal plan, what’s for dinner?!” list!
★★★★★
Can’t wait to try this! I’m in charge of cheeseburger soup every year for Xmas, and usually do in my crockpot, to allow for time transporting to my in-laws, opening gifts, etc.
This sounds way easier!
This was yummy. I followed it exactly. I like things more salty and so at first I wasn’t sure, but then when I added in the pickle – it was perfect.
★★★★★
Yes the pickle adds so much!
It would be great if you could hide the video from the print view of the recipe card!
I’ll look into it!
Thanks for the suggestion! I figured it out and now it should print without the video.
We absolutely love this recipe! I make it quite often with varying degrees of substitutions. Our neighbors are even hooked… I usually make a whole pot just for them. Thank you!!!
★★★★★
What a good neighbor you are!
Can I leave this in the instant pot for 4 hours or more? I made this for lunch for myself but would like to save it for my kids for dinner. 🙂
You could. But I wouldn’t leave it in there for much longer than that.
I am making this recipe now. My can of evaporated milk is 12oz. I wanted to check if the recipe is calling for only 10oz of the 12oz can or was that a typo? Thanks so much.
Just add the entire can…should be just fine.
When does the cheese go in?
It’s at the very end of step 4.
I see it makes 6 servings. How large is the serving size? 1 cup?
A whole batch makes about 7 cups so a serving would be a little more than a cup.
We loved this soup! I added more onion and doubled the recipe in my 6 quart IP. We’ll definitely make it again🐸
★★★★★
We absolutely love this one too! It’s been too long since we had it. Maybe we’ll make it tomorrow.
Do you by chance know the nutrition facts of this?
no but you can type the recipe in here and find out: myfitnesspal.com/recipe/calculator
This was delicious! I have a house full of sick people and this hit the spot for all of us. I used milk instead of the evaporated milk.
★★★★★
Cool! so glad. Get better soon 🙂
Was wondering if milk was an ok substitute for evaporated milk. Thanks for sharing!
I haven’t done the substitution in instant pot yet, but I use milk in my slow cooker recipe.
So yummy! Making it again on Xmas Eve for 25 people. Thanks.
★★★★★
oh how awesome! do you have a 8 quart instant pot?
Hi is this a full 6L pot full? I have a 3 L mini instant pot and want to know for adjusting the recipe to fit it. Thanks.
Yes, it is a 6 quart pot.
This is my son’s favorite soup! Thank you so much for converting for the instant pot! I have a 6qt also, do you think there’s room to double the recipe? Thank you! Plan to make it this weekend!
I don’t think so. But I bet you could 1 1/2 times the recipe.
I don’t see where you answered the person who asked how to cut the cheeseburger soup down for a 3 quart mini instapot?
Keep everything the same except halve all the ingredients.
This is delicious and satisfying. I really enjoyed it, thank you. I didn’t have any potatoes so I used a 1 lb rutabaga, cubed instead. It was great and the
texture held up well too! Will be making again. Thanks. 🙂
★★★★★
So good to hear, Maggie! I have never even tried rutabaga before but I’m glad that it worked for you 🙂
If I was doing this in the slow cooker, what would my cooking time be?
Hi Hannah, go to this post which is the SLOW COOKER version of the recipe: https://www.365daysofcrockpot.com/5-slow-cooker-cheesy-recipes/
Made this tonight and it was DELICIOUS! This recipe is a keeper for sure!
So glad you liked it Paula!!
Have you tried this in the slow cooker too? I don’t have an instapot.
yes! here is a link to the recipe in the slow cooker: https://www.365daysofcrockpot.com/5-slow-cooker-cheesy-recipes/
OMG. DELISH. Pure comfort food. Would you freeze leftovers?
I wouldn’t just because the potatoes would get weird. Potatoes don’t freeze well.
Can you use regular milk instead of evaporated? If so, how much?
Sure thing…about 1 1/2 cups should work.