What if you made a cheeseburger into a healthier soup packed with veggies and calcium? That’s what we have here, and it’s delicious!
When I’m craving a hearty but healthy soup that I can have on the table in 30 minutes, this Instant Pot Cheeseburger Soup is one of my go-to choices.
I’ve adapted a recipe I found years ago to be gluten-free and super-easy with a pressure cooker. My family adores the combo of beef and vegetables in a creamy, cheesy soup. It’s got just about all the food groups covered, with protein, calcium and veggies.
I made this for years on the stove top, but an Instant Pot speeds up the process AND makes it even better. Although I wasn’t an early adopter of the Instant Pot, I soon became a super fan. I use mine a couple of times a week, at least. I always use it for boiling eggs and for making rice. When I can take an old recipe and speed it up with a pressure cooker, then I feel like I’m a dinner winner.
The 6-quart Instant Pot works well for my family of five, but at Christmas I borrowed my sister in-law’s 8-quart model when I cooked this soup for 18 people. You can easily double this recipe. When I tripled the recipe, it took more time to thicken, and it required the 8-quart model.
I really like hearty soups, stews and chili for dinner just about any time of year, but especially when it’s cold outside. They also make for great leftovers.
Here’s my post about Instant Pot meals that includes one of my other favorites, Stuffed Pepper Soup, and my Secret Ingredient Easy Chili.
For the fastest results, you can chop your vegetables while the ground beef is browning. You also can buy carrots already shredded to speed things up. I have this kind of dangerous Pampered Chef food chopper (and a scar from trying to clean it years ago) that I use to chop the carrots, if I didn’t buy the already shredded ones. Shredding carrots for a kitchen klutz like myself can be a recipe for bloody knuckles. Your choice!
For this Cheeseburger Soup, I use gluten-free cornstarch as a thickener. You also could use double the amount of GF or regular flour, if you’re not avoiding gluten.
For a richer taste, I also like Better Than Bouillon paste instead of bouillon cubes or powder.
This soup is a family favorite that I prepare year round when I’m craving a warm, comforting meal.
I made this soup a few nights ago and served it with crackers and a salad. Delish!
Instant Pot Cheeseburger Soup
What if you made a cheeseburger into a healthier soup packed with veggies and calcium? That's what we have here, and it's delicious!
Ingredients
- 1 lb. lean ground beef
- 1/2 cup diced onions
- 1.5 cups water
- 2 cups diced potatoes
- 1/4 cup chopped green pepper
- 3/4 cup shredded or finely chopped carrots
- 2 tsp. beef bouillon
- 1/2 tsp. salt
- 2.5 cups milk, divided
- 1 tbsp gluten-free cornstarch
- 4 oz. Velveeta
- 4 oz. shredded cheddar cheese
Instructions
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Set the pressure cooker to saute. Cook ground beef and chopped onions.
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While the meat is browning, chop potatoes, green beans and carrots (if not using pre-shredded carrots.
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Add water, bouillon, salt and chopped vegetables to beef and onion mixture. Cancel saute setting, put lid on pot and set to pressure cook for 8 minutes.
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When time is up, perform quick release. Remove lid, return to saute setting and add 2 cups of milk, and cheeses. Stir cornstarch into other 1/2 cup of cold milk. Add mixture to pot. Stir frequently until cheese melts and soup thickens.
What’s your favorite hearty soup recipe? I’d love to hear from you. Remember to pin it, share it and enjoy it!