Instant Pot Creamy Potato Hamburger Soup is a creamy, dreamy potato soup with browned ground beef, onions, carrots and cream cheese. It’s made quickly in your electric pressure cooker. Perfect served with a side salad and a bread stick.
Get the SLOW COOKER creamy potato hamburger soup recipe here
Instant Pot Creamy Potato Hamburger Soup
I needed to make soup for my neighbor who was sick and came up with this delight! It is seriously so tasty. My neighbor called me an hour later to get the recipe, she loved it so much! That made me so happy.
This recipe is like potato soup but it has cream cheese in it. Everything tastes better with cream cheese. Ah yeah! Oh and it has ground beef which gives the soup a lot of flavor and makes it more of an all in one meal. If you want to bulk it up you could use 1 ½ pounds of beef instead of just one pound. You could also use ground turkey or ground chicken in the place of ground beef.
Make this soup soon you will absolutely love it! You can double the recipe if you have an 8 quart or halve the recipe if you have a 3 quart. Just keep the cooking time the same.
More recipes you’ll love…
Instant Pot Mexican Corn Chowder
Instant Pot Loaded Baked Potato Soup
What Pressure Cooker Did You Use?
To make Instant Pot Creamy Potato Hamburger Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
PrintInstant Pot Creamy Potato Hamburger Soup
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 10 minute NPR)
- Total Time: 18 minutes
- Yield: 6 servings 1x
Description
A creamy, dreamy potato soup with browned ground beef, onions, carrots and cream cheese. It’s made quickly in your electric pressure cooker. Perfect served with a side salad and a bread stick.
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 tsp garlic powder
- 3/4 tsp salt
- 4 cups chicken broth
- 4 cups peeled and cubed Russet potatoes
- 3 carrots, sliced into 1/2 inch rounds
- 3 celery ribs, sliced into 1/2 inch pieces
- 1 Tbsp dried basil
- 2 tsp dried parsley
- 1 (8 ounce) brick of cream cheese
- 1 1/2 cups milk, warmed
- 3 Tbsp cornstarch
- Salt and pepper to taste
Instructions
1. Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef. Break it up*. Add in the onion, garlic powder and salt and let the onion get soft while the beef browns. Drain off any excess grease. Depending on how lean your ground beef is, there may not be any. Add in the chicken broth and scrape the bottom of the pot.
2. While the broth heats up in the pot prepare your potatoes, carrots and celery. Add them to the pot. Add in the basil and parsley.
3. Cover and pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 3 minutes (if you don’t have a soup button use the manual/pressure cook button). When the time is up let the pot sit there for an additional 10 minutes and then move the valve to venting. Remove the lid.
4. Turn the saute setting on. Stir in the cream cheese until it is melted. In a glass measuring cup warm up the milk in the microwave for a minute (or on the stove). This will prevent curdling. Stir the cornstarch into the milk until smooth. Stir the milk into the Instant Pot. This will thicken the soup a bit.
5. Once soup is thickened salt and pepper to taste. Ladle into bowls and enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
This recipe is gluten free. Just double check the chicken broth.
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 443
- Sugar: 7 g
- Sodium: 1039 mg
- Fat: 21 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 95 mg
Send Me Free Recipes
Like this recipe for Instant Pot Creamy Potato Hamburger Soup? Get all my new recipes delivered to your email inbox by signing up below.
*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.
Liz Butterfield says
Unfortunately I thought this recipe was a little bland. What can I add to it? Also what can I use instead of cream cheese to bring the calories down?
Linda Doyle says
I always read the comments when I find a recipe i might try. I just can’t figure out what NPR stands for!
Karen says
Oh it’s natural pressure release: https://www.365daysofcrockpot.com/what-is-natural-pressure-release-and-quick-release/
Janice Szumowski says
Great soup recipe for a rainy evening!! I had some mushrooms to use up so added those in also. I only had non-fat milk and it worked out fine…
Karen says
I love the idea of mushrooms!
Ellen says
I have made this soup a couple of times. I use thyme in place of the basil and 3 garlic cloves. Delish meal and very filling. I do not have an instant pot, cooked it on the stove. My husband loves it
Karen says
So glad you liked it! Thanks Ellen.
Anna says
Works without celery – I don’t particularly care for it and didn’t have any on hand. Right out of the Instant Pot, I actually didn’t like the flavors at all. I thought there was too much basil and parsley. However, the next day it tasted great! I was pleasant surprised. Family approves as well!
Karen says
Interesting about the next day! Glad you liked it in the end.
Robert J Prehall says
Hi Karen,
I made this tonite and the flavor was as I expected… very good, but the 1/2 inch cubes of potatoes (russet) got very mushy after the 10 min NPR. It did make the soup a bit thicker, which really wasn’t a bad thing, but I think that maybe cutting back a bit on the NPR would have kept the potatoes a bit firmer… you think?
Karen says
Yes that would probably be best for next time!
Victoria says
I thought the potatoes were the perfect consistency with 10 minutes for NPR. The recipe was extremely good as written. It’s a keeper for cold, rainy suppers. Thank you.
Brianna says
Tried this out after searching for instant pot recipe with hamburger, celery, and potato to get rid of some leftover produce! So glad I landed on this one because it is delicious!
Karen says
I’m so glad you found it too 😊
Erika says
I made this tonight and, while it’s good, it doesn’t have much of a punch of flavor, even though I used 4 cloves of fresh garlic in place of the powder. I did stir some Worcestershire into the leftovers and that rounds the flavor out a lot more.
Karen says
Good idea!
Leigh says
Can you freeze this
Karen says
Yes it may look weird when reheating but should taste okay.
Becky says
What is the best dairy free substitute for the milk? A can of coconut cream maybe?
Karen says
Can you use almond milk?
Yvonne says
If I use unsweetened almond milk, is it the same amount?
Karen says
Yep that should be fine.
Cindy says
Tonight I made the Instant Creamy Potato Hamburger Soup. I must have done something wrong, because 3 Tbsp of corn starch seemed like way too much. I added it to the warm milk and immediately it started swelling and swelling and swelling. The more I stirred the more it puffed. When I added it to the soup it continued to swell. So much that it would have risen out of my 8 qt Instant Pot. What did I do wrong? Was it supposed to be 3 tsp instead of 3 TBSP?
Karen says
Whoa really? that is super weird! I am not sure what happened!
Sharon says
Are you sure you didn’t use baking powder?
Karen says
that’s what I was thinking too…
Victoria says
Or baking soda … think about how it expands when you add to butter and brown sugar over the stovetop. Science experiments!
sheryl says
I use cold milk and or water to cornstarch. it makes it easier to dissolve. i would think hot milk would make it difficult
Brenda says
Hi! Can you sub shredded cheese for cream cheese? Love your website!
Karen says
You could but it would definitely give it a different look and flavor.
Pam says
Made the soup today, due to the fact I was out of ground beef, I used hot sausage that I removed from the casing, and followed the recipe … it was really good !!
Karen says
Haha! Glad it worked out 🙂
Kim says
Very good!
Karen says
Glad you enjoyed it Kim!
Angel says
It’s in the pot and has four more minutes of NPR to go, cream cheese, cream, and cornstarch to go!!! Smells great so far!!! I almost used stew beef instead of hamburger, but we’ll try that next time!! 😃 Thank you for the recipes!!
Melissa says
I do not have an instant pot, can I cook this in a slow cooker because it sounds delicious!
Karen says
Yes Melissa here is the slow cooker version of the recipe. Enjoy! https://www.365daysofcrockpot.com/slow-cooker-creamy-potato-hamburger-soup/
Tara says
Aw this was delish! We actually eat keto as a family but I didn’t have to do much to adjust this! The taste was likely the same. I did daikon for potato, Asparagus for carrot, cream for milk and xantham gum for cornstarch. We all loved it!
Karen says
cream for milk = winning