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Easy Instant Pot Cheeseburger Soup

This easy instant pot cheeseburger soup is perfect for a cozy weeknight dinner. Celery, carrots, onion, hamburger, and potatoes in a rich cheesy broth. This recipe is so simple because everything cooks in the instant pot, this makes clean up even easier. Sauté the veggies and ground beef in the base of the instant pot before adding the broth ingredients. Top with sliced green onion, shredded cheese, and red pepper flakes! A true family favorite.

Easy Instant Pot Cheeseburger Soup

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Highlights of the instant pot cheeseburger soup recipe:

  • Easy clean up
  • Sauté and cook in instant pot base
  • Great as a leftover
  • Customizable
  • Favorite for the entire family
  • Quick weeknight dinner idea
  • Budget friendly
bowl of cheeseburger soup loaded with toppings

A batch of instant pot cheeseburger soup will keep int he fridge for 4-5 days and heats up nicely for leftovers!

Grocery Store List and Substitutions:

  • Lean ground beef, could substitute ground turkey or ground chicken
  • Shredded whole carrots, or substitute diced carrots
  • White onion, or substitute red or yellow onion
  • Garlic cloves
  • Red potatoes, could substitute Yukon gold potatoes or russet potatoes
  • Extra virgin olive oil
  • Celery
  • Kosher salt
  • Fresh cracked black pepper
  • Beef stock, could substitute beef broth or chicken broth
  • Cream cheese
  • Shredded cheddar cheese or sharp cheddar cheese
  • Heavy cream
  • Green onion
  • Red pepper flakes
  • Crumbled bacon, for topping if desired

Quick Steps for this hearty soup:

  • Heat olive oil in instant pot
  • Sauté onion, celery, and garlic
  • Cook ground beef
  • Add in broth, potatoes, and carrots.
  • Cover and cook
  • Mix in cream, cream cheese, and shredded cheese
  • Mix until combined
  • Serve topped with favorite toppings

This cheesy soup is loaded with tender veggies, potatoes, and seasoned ground beef!

If you like this instant pot ground beef recipe, try these other instant pot recipes….

Failproof Long Grain Rice in the Instant Pot

2 Ingredient Instant Pot BBQ Chicken

Red Wine Braised Beef Tips with Garlic Mash

Tools I used for the instant pot hamburger soup:

  • Instant Pot – A versatile counter top appliance perfect for quickly cooking this BBQ chicken! My favorite electric pressure cooker.
  • Shallow Bowls – Perfect for serving the soup.
  • Wooden Spoon – my go to utensil for cooking in the instant pot
bowl of cheeseburger chowder with green onions

This delicious soup will be everyone’s favorite, serve with a topping bar to make dinner more fun!

Can I put raw hamburger in my Instant pot?

Absolutely! The ground beef for this cheeseburger chowder sautés right in the base of the instant pot until brown and finished cooking while the soup thickens.

What is cheeseburger soup made of?

Similar to an actual cheeseburger, this soup has bacon (as a topping but you could mix into the soup), onion, cheese, and ground beef in a rich, cheesy cream broth.

How long does it take to cook ground beef in the Instant pot?

Ground beef cooks quickly in the instant pot, brown it using the sauté function and finishing cooking using the pressure cook setting. Ground beef is typically cooked through in 6-7 minutes in the instant pot.

Instructions for this easy recipe:

  • Turn instant pot onto saute mode. Heat olive oil in the base until warm, add in diced onion and celery, sauté for 2-3 minutes. Add in garlic and sauté another 1-2 minutes until fragrant. Add in ground meat and cook until browned. Season with salt, pepper, onion powder, chili powder, and garlic powder, stir to combine.
  • Add in the beef stock, carrots, and potatoes. Secure the lid onto the pressure cooker, turn on, turn off the sauté function and select the “Pressure Cook” setting, set to “high pressure” for 12-15 minutes, and start. Once the timer has expired allow the pressure to release naturally.
  • After natural pressure release, remove lid, potatoes and carrots should be fork tender and beef cooked through. Add in heavy cream, softened cream cheese, and shredded cheese. Stir until smooth and creamy. Adjust seasoning as needed.
  • Serve warm topped with green onions, bacon, extra shredded cheese, or other fun toppings. Leftover cheeseburger soup will keep for 4-5 days in an airtight container in the fridge.

*If using a higher fat ground beef, drain grease before adding in soup liquid

*Alternatively you could sauté all ingredients in a sauté pan on the stove top and transfer to the instant pot to cook

Easy Instant Pot Cheeseburger Soup

5 from 1 vote
Course: Soup
Keyword: Beef, Cheeseburger, Hearty Soup, instant pot recipes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 Servings
Calories: 407kcal
Author: The Hearty Life
Cost: $$
Print Recipe Pin Recipe

Equipment:

  • Instant Pot

Ingredients: 

  • 2 tbsp Extra virgin olive oil
  • 2-3 stalks Celery, sliced thin
  • 2-3 whole Carrots, shredded or finely diced
  • 1 small White onion, diced finely
  • 2-3 cloves Garlic, minced
  • 2-3 medium Red potatoes, cubed
  • 1 lb. Lean ground beef
  • 1 tsp Garlic powder
  • 1 tsp Chili powder
  • 1 tsp Onion powder
  • 1 tsp Kosher salt
  • Fresh ground black pepper
  • 32 oz. Beef stock
  • 1 1/2 cups Shredded cheddar cheese
  • 1/2 cup Heavy cream
  • 4 oz. Cream cheese, softened
  • Green onion, red pepper flakes, or chopped bacon for topping

Instructions:

  • Turn instant pot onto sauté function. Heat olive oil in the base until warm, add in diced onion and celery, sauté for 2-3 minutes. Add in garlic and sauté another 1-2 minutes until fragrant. Add in ground beef and cook until browned. Season with salt, pepper, onion powder, chili powder, and garlic powder, stir to combine.
  • Add in the beef stock, carrots, and potatoes. Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 12-15 minutes, and start. Once the timer has expired allow the pressure to release naturally.
  • Remove lid, potatoes and carrots should be fork tender and beef cooked through. Add in heavy cream, softened cream cheese, and shredded cheese. Stir until smooth and creamy. Adjust seasoning as needed.
  • Serve warm topped with green onions, bacon, extra shredded cheese, or other favorite toppings. Leftover cheeseburger soup will keep for 4-5 days in an airtight container in the fridge.

Nutrition:

Serving: 1 serving | Calories: 407 kcal | Carbohydrates: 18 g | Protein: 29 g | Fat: 24 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Trans Fat: 0.3 g | Cholesterol: 94 mg | Sodium: 994 mg | Potassium: 966 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 765 IU | Vitamin C: 8 mg | Calcium: 182 mg | Iron: 3 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Looking for more soup recipes, try these!

Roasted Red Pepper & Tomato Soup

One Pot Lasagna Soup

Roasted Tomato Soup with Basil Oil and Herb Croutons

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.