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365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

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September 18, 2017

Instant Pot Cheeseburger Soup

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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!

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Get the SLOW COOKER version of the recipe here

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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!

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!

Pin this recipe for later!

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

cheeseburger inspired 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


★★★★★

4.9 from 16 reviews

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
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Description

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!


Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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70 Comments Filed Under: All Recipes, Beef, Instant Pot, Soups Tagged With: 5 stars, 0-2 hours, instant pot, celebrating food

Recommendations

Comments

  1. Katie says

    October 25, 2020 at 12:44 pm

    Did you add her meat back before you pressures it or did you add it in after you pressures the veggies and broth?

    Reply
  2. Jessica says

    October 22, 2020 at 6:05 pm

    This is a very comforting soup. I really enjoyed the texture of the potatoes and ground beef . My 2 year old gobbled this up and asked for seconds! We served ours with crusty bread. I enjoyed the pickles and tomatoes ontop too.

    ★★★★

    Reply
    • Karen says

      October 23, 2020 at 11:48 am

      So glad you liked it! I love this one too.

      Reply
  3. Julie Varner says

    October 16, 2020 at 8:11 pm

    I am not a soup fan but this was delicious. I will have to do the pickles on top next time. The whole family loved it.

    ★★★★★

    Reply
    • Karen says

      October 19, 2020 at 7:03 pm

      It really is a great soup! I love it. The pickles are wonderful on top.

      Reply
  4. Annie Childs says

    October 12, 2020 at 7:12 am

    Delicious! I used heavy cream in place of evaporated milk and it turned out great. I will make this again!

    ★★★★★

    Reply
    • Karen says

      October 12, 2020 at 8:36 pm

      This is one of my favorites! We love the pickles on top!

      Reply
  5. Lee Ann says

    February 10, 2020 at 9:57 am

    Do you think dairy free cheese and macadamia milk would work in this recipe? I have food allergies to dairy.

    Reply
    • Karen says

      February 11, 2020 at 12:32 pm

      I really am unfamiliar with these dairy free products. I’m unsure on how that cheese will melt and the flavor profile of the milk. But you could try it! Let me know if you do and how you like it!

      Reply
  6. James Robertson says

    January 20, 2020 at 12:27 pm

    thank you

    ★★★★★

    Reply
    • Karen says

      January 20, 2020 at 6:04 pm

      you’re welcome!

      Reply
  7. Kmaree says

    January 18, 2020 at 4:37 pm

    Love this recipe! I didn’t have evaporated milk on hand so I used a combination of milk and heavy whipping cream. Turned out perfect.

    ★★★★★

    Reply
    • Karen says

      January 18, 2020 at 6:26 pm

      Good idea! I did that too once time I made it.

      Reply
  8. Courtney says

    January 15, 2020 at 10:19 am

    I have made this recipe several times and my family loves it! I am curious if you or anyone else has used gnocchi instead of potatoes in this recipe? I’ve never prepared anything in the instant pot with gnocchi in it… not sure how it will hold up.

    ★★★★★

    Reply
    • Karen says

      January 15, 2020 at 3:46 pm

      I think gnocchi would fall apart. But you could always add it later, after the food has pressure cooked. That’s how I did it for my chicken gnocchi soup: https://www.365daysofcrockpot.com/instant-pot-chicken-gnocchi-soup/#tasty-recipes-10271

      Reply
  9. April G. says

    January 8, 2020 at 11:24 am

    SO.GOOD!! Loved this! Probably the best thing I’ve ever made in my instant pot!

    ★★★★★

    Reply
    • Karen says

      January 8, 2020 at 6:49 pm

      April! This is so fun to hear! Thanks for sharing 🙂

      Reply
  10. Laura.L says

    January 4, 2020 at 12:13 pm

    Hi there,

    Can I use heavy cream instead of the evaporated milk ? If so how much ?

    Thank you.

    Reply
    • Karen says

      January 6, 2020 at 7:40 pm

      I would use a half cup 🙂

      Reply
  11. Lavinia Alexander says

    November 23, 2019 at 7:32 pm

    Perfect for a cold, wet evening! Loved it with the pickles. 👍👍
    Thank you so much.

    ★★★★★

    Reply
    • Karen says

      November 23, 2019 at 9:28 pm

      Lavinia you’re welcome! I love the pickles too!

      Reply
  12. Jackie Kruel-Bray says

    October 15, 2019 at 12:33 pm

    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.

    Reply
    • Megan says

      June 21, 2020 at 11:40 am

      Can you share how you made it vegan?

      Reply
  13. Eric H says

    September 21, 2019 at 6:23 am

    Loved this soup! Is there a way to make this minus the potato’s?

    ★★★★★

    Reply
    • Karen says

      September 21, 2019 at 12:27 pm

      It wouldn’t be as hearty. You could probably sub the potatoes with cauliflower florets.

      Reply
  14. michelleA says

    January 27, 2019 at 7:39 pm

    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!

    ★★★★★

    Reply
  15. Stacy says

    December 30, 2018 at 9:05 pm

    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!

    Reply
  16. Regina Lamason says

    December 20, 2018 at 5:28 pm

    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.

    ★★★★★

    Reply
    • Karen says

      December 20, 2018 at 6:48 pm

      Yes the pickle adds so much!

      Reply
  17. Helen says

    December 6, 2018 at 8:30 am

    It would be great if you could hide the video from the print view of the recipe card!

    Reply
    • Karen says

      December 6, 2018 at 10:36 am

      I’ll look into it!

      Reply
    • Karen says

      December 6, 2018 at 5:43 pm

      Thanks for the suggestion! I figured it out and now it should print without the video.

      Reply
  18. Melanie says

    November 30, 2018 at 4:33 pm

    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!!!

    ★★★★★

    Reply
    • Karen says

      December 3, 2018 at 12:52 pm

      What a good neighbor you are!

      Reply
  19. Christine says

    November 2, 2018 at 12:47 pm

    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. 🙂

    Reply
    • Karen says

      November 2, 2018 at 2:45 pm

      You could. But I wouldn’t leave it in there for much longer than that.

      Reply
  20. Kristi says

    August 1, 2018 at 5:35 pm

    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.

    Reply
    • Karen says

      August 2, 2018 at 7:44 pm

      Just add the entire can…should be just fine.

      Reply
  21. Alice says

    April 28, 2018 at 4:52 pm

    When does the cheese go in?

    Reply
    • Karen says

      April 30, 2018 at 10:35 am

      It’s at the very end of step 4.

      Reply
  22. Diana says

    March 5, 2018 at 3:12 pm

    I see it makes 6 servings. How large is the serving size? 1 cup?

    Reply
    • Karen says

      March 6, 2018 at 2:13 pm

      A whole batch makes about 7 cups so a serving would be a little more than a cup.

      Reply
  23. JudiO says

    February 23, 2018 at 8:24 pm

    We loved this soup! I added more onion and doubled the recipe in my 6 quart IP. We’ll definitely make it again🐸

    ★★★★★

    Reply
    • Karen says

      February 24, 2018 at 10:08 pm

      We absolutely love this one too! It’s been too long since we had it. Maybe we’ll make it tomorrow.

      Reply
  24. Ashley says

    January 18, 2018 at 11:25 am

    Do you by chance know the nutrition facts of this?

    Reply
    • Karen says

      January 18, 2018 at 9:38 pm

      no but you can type the recipe in here and find out: myfitnesspal.com/recipe/calculator

      Reply
  25. liz says

    January 3, 2018 at 10:50 pm

    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.

    ★★★★★

    Reply
    • Karen says

      January 4, 2018 at 4:11 pm

      Cool! so glad. Get better soon 🙂

      Reply
    • Nikki says

      November 7, 2018 at 5:48 pm

      Was wondering if milk was an ok substitute for evaporated milk. Thanks for sharing!

      Reply
      • Jessie says

        December 27, 2018 at 2:02 pm

        I haven’t done the substitution in instant pot yet, but I use milk in my slow cooker recipe.

        Reply
  26. Patti says

    December 22, 2017 at 7:24 pm

    So yummy! Making it again on Xmas Eve for 25 people. Thanks.

    ★★★★★

    Reply
    • Karen says

      December 23, 2017 at 4:04 pm

      oh how awesome! do you have a 8 quart instant pot?

      Reply
  27. Shelly says

    November 19, 2017 at 10:34 pm

    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.

    Reply
    • Karen says

      November 20, 2017 at 12:25 pm

      Yes, it is a 6 quart pot.

      Reply
      • Candid says

        January 12, 2018 at 2:15 pm

        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!

        Reply
        • Karen says

          January 12, 2018 at 10:10 pm

          I don’t think so. But I bet you could 1 1/2 times the recipe.

          Reply
    • Sandy says

      April 6, 2019 at 6:56 am

      I don’t see where you answered the person who asked how to cut the cheeseburger soup down for a 3 quart mini instapot?

      Reply
      • Karen says

        April 8, 2019 at 3:08 pm

        Keep everything the same except halve all the ingredients.

        Reply
  28. Maggie says

    October 24, 2017 at 12:33 pm

    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. 🙂

    ★★★★★

    Reply
    • Karen says

      October 24, 2017 at 12:35 pm

      So good to hear, Maggie! I have never even tried rutabaga before but I’m glad that it worked for you 🙂

      Reply
  29. Hannah says

    October 23, 2017 at 3:16 pm

    If I was doing this in the slow cooker, what would my cooking time be?

    Reply
    • Karen says

      October 24, 2017 at 8:31 am

      Hi Hannah, go to this post which is the SLOW COOKER version of the recipe: https://www.365daysofcrockpot.com/5-slow-cooker-cheesy-recipes/

      Reply
  30. Paula says

    October 6, 2017 at 5:45 pm

    Made this tonight and it was DELICIOUS! This recipe is a keeper for sure!

    Reply
    • Karen says

      October 10, 2017 at 10:16 am

      So glad you liked it Paula!!

      Reply
  31. Dawn R says

    September 26, 2017 at 2:50 am

    Have you tried this in the slow cooker too? I don’t have an instapot.

    Reply
    • Karen says

      September 26, 2017 at 11:06 am

      yes! here is a link to the recipe in the slow cooker: https://www.365daysofcrockpot.com/5-slow-cooker-cheesy-recipes/

      Reply
  32. Susan says

    September 24, 2017 at 11:28 am

    OMG. DELISH. Pure comfort food. Would you freeze leftovers?

    Reply
    • Karen says

      September 25, 2017 at 2:23 pm

      I wouldn’t just because the potatoes would get weird. Potatoes don’t freeze well.

      Reply
  33. Ashley J says

    September 18, 2017 at 12:31 pm

    Can you use regular milk instead of evaporated? If so, how much?

    Reply
    • Karen says

      September 21, 2017 at 1:59 pm

      Sure thing…about 1 1/2 cups should work.

      Reply

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Hi! I'm Karen

I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.
 

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