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.
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Instant 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
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Pin RecipeDescription
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
- ¾ 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 ½ 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
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*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.
Becky says
April 1, 2019 at 9:25 amWhat is the best dairy free substitute for the milk? A can of coconut cream maybe?
Karen says
April 8, 2019 at 3:43 pmCan you use almond milk?
Cindy says
February 19, 2019 at 8:47 pmTonight 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
February 19, 2019 at 10:20 pmWhoa really? that is super weird! I am not sure what happened!
Sharon says
February 20, 2019 at 9:11 pmAre you sure you didn’t use baking powder?
Karen says
February 20, 2019 at 10:13 pmthat’s what I was thinking too…
Brenda says
February 18, 2019 at 3:00 pmHi! Can you sub shredded cheese for cream cheese? Love your website!
Karen says
February 19, 2019 at 8:11 amYou could but it would definitely give it a different look and flavor.
Pam says
February 9, 2019 at 12:38 pmMade 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
February 9, 2019 at 2:25 pmHaha! Glad it worked out 🙂
Kim says
February 2, 2019 at 7:17 pmVery good!
★★★★★
Karen says
February 4, 2019 at 4:13 pmGlad you enjoyed it Kim!
Angel says
January 13, 2019 at 8:54 pmIt’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
January 11, 2019 at 6:29 amI do not have an instant pot, can I cook this in a slow cooker because it sounds delicious!
Karen says
January 12, 2019 at 11:29 amYes Melissa here is the slow cooker version of the recipe. Enjoy! https://www.365daysofcrockpot.com/slow-cooker-creamy-potato-hamburger-soup/
Tara says
January 8, 2019 at 3:27 pmAw 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
January 10, 2019 at 2:26 pmcream for milk = winning