Instant Pot Cheesy Cowboy Soup–a hearty soup with beef, potatoes and cheese. A perfect supper for your hungry cowboys and cowgirls!
Instant Pot Cheesy Cowboy Soup (+video)
Yee HAW! That’s what you’ll be saying once you try a bite of this cheesy cowboy soup! It’s so hearty and warm and comforting. It’s also quite rich so you’ll only need a small bowl to feel full.
I made a video to demonstrate how to make this scrumptious Instant Pot soup. Please subscribe to my YouTube channel!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Diced onion–fresh or frozen
- Water
- Better than Bouillon Beef Base–or chicken or vegetable base
- Kosher salt
- Black pepper
- Cumin
- Garlic powder
- Cayenne pepper
- Potatoes–I used Russet potatoes but you can also use red or yellow potatoes
- Corn–I used canned corn but you can also use frozen or fresh corn
- Black beans–try another type of beans like pinto or kidney
- Diced green chiles–I used mild
- Petite diced tomatoes
- Evaporated milk–you can also use regular milk but you’ll need to temper it or else it will curdle
- Velveeta cheese–if you’d rather use shredded cheddar cheese you can. I would grate it off the block so it melts better than pre-grated cheese. Use as much or as little as you like.
- Bacon crumbles–optional
Steps
- Brown the beef: Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Let the beef brown for about 5 minutes. Drain off excess grease.
- Deglaze the pot: Pour in the water and scrape bottom of pot so that nothing is sticking.
- Add ingredients: Add in the bouillon, salt, pepper, cumin, garlic powder, cayenne, potatoes, corn, black beans, green chiles and diced tomatoes.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. If you don’t have a soup button on your pot try using the pressure cook or manual button instead.
- Add the dairy: Stir in the evaporated milk and Velveeta until it has completely melted. Add in half of the bacon crumbles.
- Serve: Ladle into bowls and sprinkle a few bacon crumbles onto top of each bowl of soup. I also added some fresh diced tomato on top of my soup.
Notes/Tips
- Serve with a slice of cornbread drizzled in honey butter.
- I used my 6 quart Instant Pot*. You can also make this in a 8 quart pot. Halve the recipe in the 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with potatoes are Karen’s Campfire Potatoes (Instant Pot) and Instant Pot Hobo Hotdish.
You might also like…
Instant Pot Sausage Queso Dip
The classic Velveeta and Rotel dip with sausage made in the Instant Pot. A cheesy queso dip perfect for parties, game day and potlucks.
Instant Pot Southern Chicken Spaghetti
Cheesy chicken spaghetti with a kick! This stuff is creamy and addictive.
Instant Pot Queso Rotel Chicken
An easy dump and go recipe with flavorful chicken, rotel cheese sauce and creamy mashed potatoes. You’re going to love how this dish reminds you of your favorite dip!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot Cheesy Cowboy Soup
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 8–10 servings 1x
Description
A hearty soup with beef, potatoes and cheese. A perfect supper for your hungry cowboys and cowgirls!
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 3 cups water
- 1 Tbsp Better than Bouillon Beef Base
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- Pinch of cayenne pepper
- 3 small to medium potatoes, cubed
- 1 (15 oz) can of corn, drained
- 1 (15 oz) can of black beans, rinsed and drained
- 1 (4 oz) can diced green chiles
- 1 (14 oz) can petite diced tomatoes
- 1 (13 oz) can evaporated milk
- 1 (16 oz) package Velveeta cheese, cubed
- 1 (2.5 oz) package bacon crumbles (optional)
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Let the beef brown for about 5 minutes. Drain off excess grease.
- Pour in the water and scrape bottom of pot so that nothing is sticking.
- Add in the bouillon, salt, pepper, cumin, garlic powder, cayenne, potatoes, corn, black beans, green chiles and diced tomatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Stir in the evaporated milk and Velveeta until it has completely melted. Add in half of the bacon crumbles.
- Ladle into bowls and sprinkle a few bacon crumbles onto top of each bowl of soup.
- Category: Soup
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
So very good! I did add an envelope of onion soup also. Wish I had added more potatoes. Gobbled it down!!
★★★★★
Thanks for the 5 stars Toni!
This soup was DELICIOUS! I used 4 cups frozen diced hashbrowns & chili beans. I pressured it for 4 minutes. Turned out great!! Thank you for this delicious recipe!!
★★★★★
I’m so happy to hear it! Thanks Susan!
Can I use frozen hash browns in place of the potatoes? If so how much?
looks like you figured it out? Sounds like a good substitution idea!
So easy and tasty. Great flavors for southwest lovers. I made it as is but love that it can be versatile and easily adapted. Great recipe. Will be baking again.
★★★★★
Thanks Cindy! I’m so glad you loved it 🙂
Easy and delicious! Very flexible recipe, I used what I had on hand for some of the ingredients – ground turkey,, 7 oz can of green chilis, 2% milk (tempered), an extra potatoe that needed to be used and 8 oz of sharp cheddar cheese. I am adding this recipe to the fall/winter meal rotation!
★★★★★
Sounds like an awesome version! Thanks Kat!
Out of this world. We are going to make it for a second time this weekend. Thanks for the recipe!
★★★★★
you’re welcome! Thanks for the 5 stars 🙂
I ended up making modifications based on dietary preferences and what I had on hand. I used some fresh Pico instead of canned tomatoes (and omitted the can of diced green chilis), heavy cream instead of evaporated milk, and grated cheese instead of velveeta. I also added some red peppers to the soup. I don’t think the taste would have been much different with the changes I made. It is a very tasty soup!
★★★★★
Sounds like an awesome version!
So what do you consider a serving size? I see how many servings you have for the recipe and the nutritional value but how is that computed? I’m trying to track my nutritional intake now so I really appreciate you including that in your recipes but I’m not sure what amount you are considering a serving.
I have been following you since I got my instant pot. This recipe was another winner.
Thanks Ken! I’m so glad you found the site and it’s been useful for you!
How long if you use a crock pot?
I would cook 6 hours on low for 3-4 hours on high
Very good, easy soup. I basically didn’t change a thing except my block of melty cheese was a little bit less than the recipe called for so I added a little shredded cheddar. Another time I might add more cheese. And the bacon is not optional, at least not here! Really added to the flavor. This reheats really and, hopefully, what is left freezes well, too.
★★★★★
Thanks Jeanie for the 5 stars!
Excellent. I used shredded cheese and I bumped up the tomatoes and the potatoes. I will make this again and again. Thank you for the recipe. This is comfort food and everyone loves it.
★★★★★
Hooray! So glad you liked it and the shredded cheese worked.
It was excellent.
★★★★★
Thanks for the 5 stars Sharon!
I just made this and it is very very good. Next time I’ll add an extra can of tomatoes and maybe 2 can of beans.
★★★★★
Good plan!! Thanks for the 5 stars 🙂
I just made your Texas Cowboy Soup and it was delicious, and seeing this recipe, I will make as directed cause I like to try the original before a change, the only change with this recipe, is to make Texas soup, and just add the evaporated milk and cheese, so it’s a Cheesy Texas Cowboy Soup!!! Thanks for all of your wonderful recipes!!!
★★★★★
You’re so welcome! Thanks Jay!