Instant Pot Cheeseburger Soup is a quick soup, packed with ground beef, potatoes, onions and cheese, that can be whipped up in just 15 minutes for a flavorful and satisfying lunch or dinner.
» Try this Instant Pot Kale White Bean Sausage Soup and Easy Instant Pot Potato Salad.
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All your favorite flavors in a cheeseburger are found in this soup, including the pickles! After a quick saute of the meat, all you have to do is dump in the other ingredients and pressure cook. The soup’s intense flavors build quickly under pressure.
This is definitely one of my favorite go-to soups, along with this white chicken chili, because of how easy it is to make. If you’re looking for something that’s done quickly with very little prep, this is it.
Ingredients You Need
- Ground beef – You can increase or decrease the amount of beef, depending on how meaty you want it to be. You could also use ground chicken or turkey.
- Bacon – I add a few slices to the soup and save a slice for garnish.
- Potatoes – cut into small bite-sized pieces.
- Onion – chopped in small pieces.
- Beef broth – Use low-sodium beef broth or 3 cups of water and beef bouillon cubes.
- Shredded cheese – I use a mixture of white and yellow cheddar. Whatever you have on hand is fine.
- Cream cheese – it will stir into the soup best when it’s at room temperature, so take it out the fridge when you start making the soup.
- Garlic
- Salt and pepper
- Corn starch and water – to make a slurry. This will help thicken the soup.
Instant Pot Pro Plus
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How to Make Instant Pot Cheeseburger Soup
Turn on saute mode on the Instant Pot. Add the cooking oil and let it get hot. When hot, add the ground beef, 2 slices of bacon (if you’re saving the 3rd for garnish), and onions. Break up the beef into smaller pieces as it cooks.
Saute the beef until it’s browned, then turn off saute mode. If you’ve reserved a piece of bacon for garnish, you’ll want to crisp it up, either on the stovetop or in the air fryer, if you have one.
Add the garlic, potatoes, broth, salt and pepper to the pot. Give it a quick stir and scrap any browned bits off the bottom of the pan.
Close the lid and cook on high pressure for 2 minutes. It will take about 5 to 10 minutes for it to come up to pressure. After the 2 minute cook time is up, allow for a 5 minute pressure release, then release the remaining pressure.
Turn on saute mode again, on the low setting, if possible. Add the cream cheese and cheddar cheese and stir well, until dissolved. Be sure to keep stirring, so the cheese doesn’t burn on the bottom of the pot.
The soup is pretty thin at this point, so you will probably want to thicken it. Mix the cornstarch and water in a small bowl. Add it to the soup and stir. It will thickened as it bubbles and it takes about 3-5 minutes.
Serve the soup with additional shredded cheese, pickles, and crumbled bacon as garnish.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. And there are many accessories that will help you get more out of your Instant Pot.
If you don’t have one yet, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot for more information.
- Don’t Have an Instant Pot Yet? This guide can help you choose the right one.
- See reviews and prices for Instant Pots on Amazon.
- Learn some great Instant Pot Tips & Tricks.
- Click to find more recipes to make in your Instant Pot.
What Toppings to Add
Just like with an actual cheeseburger, the toppings are the fun part! You can add whatever toppings make you happy. Here are a few options that we like:
- Bacon: If you reserved a piece of bacon, crisp it up and crumble it onto the top of your soup.
- Sour cream: a dollop of sour cream on top adds a little flavor.
- Onion: If you like raw onions, you can chop them and add to the top for a more crunchy texture. Also try these air fryer onions for a sweeter taste.
- Pickles: I love some dill pickle chunks on the top of my soup.
- Crispy onions: Have some of those crispy onions you use to top a green bean casserole? Those are perfect for this soup.
Can Leftovers Be Frozen?
Absolutely, you can freeze this soup. When you heat it back up, you want to do it gradually and while stirring, so the cream doesn’t break. Again, don’t bring it to a boil when reheating.
Can Cheeseburger Soup Be Made on the Stove?
Yes, you can make this soup on the stovetop if you want. Follow all the instructions for browning the meat in the pot, then add the other ingredients to the pot. Cook the soup on medium low for 30 minutes. Turn to low and add the cream cheese and cheese. Thicken with cornstarch slurry, if necessary.
How to Make it Even Creamier
If you want your soup to be even creamier, I would suggest replacing the cheddar cheese with Velvetta cheese. This will add a smooth, velvety, creaminess to the soup.
Other Instant Pot Soups to Try
- Instant Pot White Chicken Chili
- Instant Pot Beef Stew
- Instant Pot Broccoli Cheese Soup
- Simple Instant Pot Lasagna Soup
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Instant Pot Cheeseburger Soup
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 tablespoon cooking oil
- 1/2 pound ground beef
- 3 strips bacon 2 go in the soup, 1 cooked separately for garnish
- 1/4 cup onion chopped
- 1 clove garlic minced
- 2 medium potatoes cut into small pieces
- 3 cups beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup cream cheese
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon cornstarch
- 1 tablespoon water
- Additional cheese pickles, and crumbled bacon for garnish
Instructions
- Turn on saute mode on the Instant Pot. Add cooking oil. When hot, add the ground beef, bacon, and onions. Break up the beef into smaller pieces as it cooks. Saute until the beef is browned. Turn off saute mode.
- Add the garlic, potatoes, broth, salt and pepper. Close the lid and cook on high pressure for 2 minutes. Allow for a 5 minute pressure release, then release the remaining pressure.
- Turn on saute mode, on the low setting, if possible. Add the cream cheese and cheddar cheese and stir well, until dissolved. Mix the cornstarch and water in a small bowl. Add it to the soup and stir until thickened, 3-5 minutes.
- Serve with additional shredded cheese, pickles, and crumbled bacon as garnish.
Nutrition
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Laura spends a lot of her time cooking and creating recipes to share. She loves traveling and learning about new foods around the world to bring into her own recipes at home.
We love this soup. Easy to make and so hearty and delicious.
This soup turned out great! So easy in the instant poat!