Tender veggies, ground beef, and potatoes in a rich cheesy broth
Servings 6Servings
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Equipment
Instant Pot
Ingredients
2tbspExtra virgin olive oil
2-3stalksCelery, sliced thin
2-3wholeCarrots, shredded or finely diced
1smallWhite onion, diced finely
2-3clovesGarlic, minced
2-3mediumRed potatoes, cubed
1lb.Lean ground beef
1tspGarlic powder
1tspChili powder
1tspOnion powder
1tspKosher salt
Fresh ground black pepper
32oz.Beef stock
1 1/2cupsShredded cheddar cheese
1/2cupHeavy cream
4oz.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.