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Instant Pot Cheeseburger Soup

Between work and running the kids around to their sporting events, cooking hasn’t been a priority lately. 

More times than not we end up ordering out or picking up something on the way home. It’s pretty scary when you sit down and look at how much money you’ve spent on take out. 

I’ve been trying to focus on cooking more meals at home but they need to be quick and easy dinners!

This Instant Pot Cheeseburger Soup does not disappoint. 

Not only is it packed full of flavor but it’s ready in under 30-minutes and that’s including the time it takes to prep everything!

Easy dinner idea, Instant Pot Cheeseburger Soup

Instant Pot® Cheeseburger Soup

To make this yummy recipe, you’ll only need a few items. 

Extra virgin olive oil
White onion
Ground sirloin
Italian seasoning
Sea salt & black pepper
Red potatoes
Beef broth
Heavy cream
Sharp cheddar cheese
Fresh parsley
Smoked paprika

You can get the full recipe here:

Instant Pot Cheeseburger Soup

Course Main Course
Keyword Instant pot cheeseburger soup
Prep Time 15 minutes
Cook Time 10 minutes
Natural Release Time 10 minutes
Total Time 25 minutes
Servings 6 people

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1/2 medium white onion, finely diced
  • 1 lbs ground sirloin
  • 1 tbsp Italian seasoning
  • 1 lbs red potatoes, chopped small
  • 3 cups beef broth
  • 1/2 cup heavy cream
  • 4 cups sharp cheddar cheese, finely shredded
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp smoked paprika
  • salt & pepper to taste

Instructions

  1. Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.

  2. Once hot, add the diced onion and ground sirloin. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the onion develops some color and the beef is mostly browned, approximately 6-7 minutes.

  3. Push the “Keep Warm/Cancel” button and add the red potatoes and beef broth. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes. 


  4. When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining steam before carefully removing the lid. 

  5. To prevent curdling, temper the heavy cream by adding 2-3 tablespoons of the hot liquid from inside the Instant Pot® to it before adding it to the container. Stir to combine. 


  6. Add the cheddar cheese, one cup at a time, and stir until completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired. Enjoy! 

Recipe Video

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