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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Servings: 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