This Instant Pot Cheeseburger Soup with Bacon is easy to make with a few simple ingredients. Made with wholesome everyday ingredients, this soup comes together quickly in a few simple steps.
Whether you want to call this an Instant Pot cheeseburger soup or Instant Pot hamburger soup, you won't regret making this. It's hearty, filling, and absolutely mouthwatering! While you can skip the cheese, I believe that cheese makes everything tastes better so measure the cheese with your heart!
This recipe was originally posted over at Dizzy, Busy, and Hungry as a guest post.
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Why You'll Love This Recipe
- It's such a cozy and comforting bowl of soup! It tastes just like a cheeseburger! It's hearty, filling, and always hits the spot.
- It comes together quickly and easily in a few simple steps. You saute the beef, add everything in, and let the Instant Pot work its magic.
- It is made with kitchen staples that always hands around the kitchen. It's easy to whip this up without having to run to the store!
Ingredients You'll Need
- olive oil — or whatever neutral oil you prefer.
- ground beef — avoid using a fatty ground beef. I use lean ground beef to avoid having to drain any grease from the Instant Pot liner.
- onion — I use a small sweet onion but you can use what you have on hand such as yellow onion or even red onion.
- seasoning — I season the cheeseburger soup with salt, pepper, dried parsley, dried basil, and garlic powder. While you can use fresh herbs, dried herbs is much more convenient
- carrot — for a little more nutrition, I added a carrot. It also adds a bit of sweetness to the soup.
- potatoes — diced potatoes makes the soup even heartier. Plus, it acts as a thickner.
- liquid — I don't use water as using chicken or beef stock for this cheeseburger soup recipe adds more flavour. Vegetable stock is a great alternative.
- cornstarch — this is for making a cornstarch slurry to thicken the soup. You don't have to make a cornstarch slurry but I like my soup a little thicker.
- cheddar cheese — did you know that pre-shredded cheese has a coating on them so they don't clump in the bag? This means they don't melt as nicely. I recommend shredding your own cheese for the best results. I simply run a block of cheddar through a food processor.
- sour cream — for some creaminess and tangy flavour.
- bacon — this is optional but I love topping the cheeseburger soup with some crumbled bacon. I usually make some baked bacon or air fryer bacon then dice it up if I don't want to use storebought bacon crumbles.
How To Make Instant Pot Cheeseburger Soup
- On saute mode, heat the olive oil then add in the ground beef. Saute the ground beef for two minutes. Avoid breaking it up too much, you want there to be chunks of beef for the cheeseburger soup.
- Add the diced onions, salt, pepper, dried parsley, dried basil, and garlic powder to the beef and cook for another minute.
- Add the grated carrot to the pot.
- Add the diced potatoes before stirring to combine.
- Add your stock of choice, place the lid on, set the valve to seal, and select the Pressure Cook/Manual on high pressure for 5 minutes. Natural pressure release for 10 minutes before quick releasing.
- Stir in the shredded cheese and sour cream before serving.
Recipes Variations
- Turn on saute mode. Mix the cornstarch with equal parts cold water and add it to the soup for a thicker soup. Do this before adding the cheese and sour cream.
- Try using another cheese such as shredded mozzarella, Monterey Jack, Tex Mex cheese, and more! It's an easy way to change the flavour.
- Instead of using ground beef, try ground chicken, ground turkey, or ground pork.
Tips and Notes
- Serve this cheeseburger soup with a hamburger bun to really make this into a burger in soup form. Brioche buns are one of my favourites. It also goes well with this air fryer garlic bread!
- You can cut down on your prep time by using frozen diced onions and frozen diced potatoes. No need to thaw them beforehand.
- When adding the stock to the pot, deglaze the pot if there are any dark bits on the bottom of the pot. This helps prevent a burn notice.
- Add more cheese for an even cheeser soup! There's no such thing as too much cheese!
- Add some croutons on top of the soup for an extra crunch.
Recipe
Instant Pot Cheeseburger Soup with Bacon
This Instant Pot Cheeseburger Soup with Bacon is easy to make with a few simple ingredients. Made with wholesome everyday ingredients, this soup comes together quickly in a few simple steps.
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RateServings: 4 - 5 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1 onion diced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 to 2 carrot peeled and grated
- 2 russet potatoes peeled and diced
- 3 cups chicken broth low sodium, or vegetable or beef broth
- 1 tablespoon cornstarch mixed with 1 tbsp cold water (optional to thicken)
- 2 cups shredded cheddar cheese plus extra for topping
- ½ cup sour cream
- 4 strips cooked bacon diced for topping (optional)
Instructions
- On saute mode, heat the olive oil then add in the ground beef. Saute the ground beef for two minutes. Avoid breaking it up too much, you want there to be chunks of beef for the cheeseburger soup.
- Add the diced onions, salt, pepper, dried parsley, dried basil, and garlic powder to the beef and cook for another minute.
- Add the grated carrot and diced potatoes to the pot. Stir to combine.
- Add your stock of choice, place the lid on, set the valve to seal, and select the Pressure Cook/Manual on high pressure for 5 minutes. Natural pressure release for 10 minutes before quick releasing.
- Optional: add the cornstarch slurry on saute mode to thicken.
- Stir in the shredded cheese and sour cream before serving.
- Top with bacon crumbles and green onions if desired.
Nutrition
Serving: 1serving | Calories: 689kcal | Carbohydrates: 35g | Protein: 48g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 157mg | Sodium: 1444mg | Potassium: 1254mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3307IU | Vitamin C: 10mg | Calcium: 478mg | Iron: 5mg
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More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
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