Everybody loves Cheeseburgers, but have you ever tried a Cheeseburger Soup?! You're about to experience something you’ve likely never had before. Something new and tasty... Instant Pot Cheeseburger Soup.
This is a perfect recipe for a cold night to warm you up. It’s all the flavors of a summertime cheeseburger on the grill, but it’s warm and comforting in soup form.
And it’s ready to serve in about 10 minutes!
Why This Recipe Works
This soup recipe is totally unique. It may have many of the same basic ingredients as many other soup recipes, but this cheeseburger soup stands out for its cheesy texture and meaty flavor.
The magic ingredient of this soup is the cheese. Adding 1 whole cup of cheddar gives the soup a creamy body and a ton of flavor, but it doesn’t taste overly rich since there’s no cream.
Ground beef – I typically go for around 85% lean ground beef, since that’s the type I use when make cheeseburgers. If you prefer a leaner grind, 93% works great too.
Chicken broth – can also substitute beef broth, either works!
Cheddar cheese – cheddar is my go-to cheese for burgers! You can use sharp or mild, white or yellow, or substitute almost any cheese you like. If you don’t like cheese, try our Instant Pot Hamburger Soup recipe instead 🙂
Evaporated milk – evaporated milk is a milk product sold in cans so it’s shelf stable. This is great because you can always have some on hand in your pantry. It also has over half of the water removed, so it’s thicker and creamier than regular milk. Make sure you don’t get condensed milk, which is a similar product but is sweetened.
Cornstarch – using 1 tsp. of cornstarch thickens up the broth just a bit. You can omit it if you’d like, or you can add an extra teaspoon if you like a thicker soup.
How to Make
First, gather all of the ingredients.
Take the celery rib and cut it into small pieces.
Take a large onion, cut it in half, and then dice it into small pieces.
Peel and finely chop a potato.
Take 2 carrots, peel them, and chop them into pieces.
Now, we need to finely shred 1 cup of cheddar cheese.
Turn on the Instant Pot and select Sauté. Once it becomes hot, add oil, beef, and onion. Sauté for 2-3 minutes.
Add in broth, potatoes, carrots, salt, pepper, celery, basil, water, parsley, and garlic powder.
Cover the lid, press the “Manual” button and cook for 5 minutes on HIGH pressure.
Do a quick pressure release. Then add cheese.
Add cornstarch and evaporated milk and stir well.
Voila! Your yummiest Instant-Pot-Cheeseburger-Soup is ready to be served.
- This recipe can easily be modified to mimic your favorite burger flavors. Try adding some Velveeta, chopped tomatoes, even pickles or cooked bacon!
- If you want to try a lighter version of this recipe, you can leave out the evaporated milk and instead add cauliflower puree in its place. Cauliflower adds creaminess and a surprising taste to this Instant Pot Cheeseburger soup recipe.
How to Serve
Topping the soup with a toasted burger bun top makes for a fun bread garnish. I also like to serve it with diced up dill pickle and tomatoes to get that true classic cheeseburger taste.
Do I have to add potatoes to my soup?
I really doubted adding potato to my recipe because it doesn’t seem reminiscent of a cheeseburger to me. But I ended up doing so, and I'm glad I did!
Potatoes give such a hearty flavor to this Instant Pot Cheeseburger Soup. They also add an extra healthy boost of vitamin B, vitamin C, and potassium.
How can I make this soup Keto Friendly?
If you cut out the potatoes, this Instant Pot Cheeseburger Soup recipe becomes low carb and Keto friendly. If you’re on a keto diet, try adding in some cream cheese as well!
More Instant Pot Soup Recipes
Looking for more delicious soup recipes? Try these next!
Instant Pot Cheeseburger Soup
- 1 tablespoon oil
- ½ lb ground beef
- 1½ cup chicken broth
- 2 carrots finely diced
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- 1 cup cheddar cheese grated
- 1½ tablespoon water
- ½ onion diced
- 1 potato cubed
- ½ celery rib
- ½ teaspoon dried basil
- 5 ounce evaporated milk
- salt and pepper to taste
- 1 teaspoon Cornstarch
- Turn on the Instant Pot and select saute.
- Add oil, beef and onion and saute for 3 minutes.
- Add in broth, potatoes, carrots, salt, pepper, celery, basil, water, parsley and garlic powder. Stir well.
- Close the lid and cook on high pressure for 5 minutes.
- When cooking time is complete, do a quick pressure release.
- Open the lid and add evaporated milk, cornstarch and cheese. Stir well.
- Serve and enjoy 🙂