Instant Pot Cheeseburger Soup Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

Set the Instant Pot to the sauté setting and heat on high.

Add 1 pound of ground beef and break it up with a spoon; cook for about 5 minutes.

Drain excess oil from the pot and return the meat to the pot.

Add diced onions and salt; sauté for about 3 minutes until onions are sweet.

Add 3 cups of water and either better than bouillon or chicken broth.

Add diced potatoes, diced celery, shredded carrots, and season with salt and black pepper.

Set the lid on the Instant Pot, ensure the valve is set to sealing, and select manual for 5 minutes.

After the timer beeps, let it sit for 10 minutes before releasing the rest of the pressure.

Turn the Instant Pot to sauté and add a can of evaporated milk (or half and half).

Stir in a cornstarch slurry made from 3 tablespoons of water and cornstarch to thicken the soup.

Once bubbling and thickening, add sharp or medium cheddar cheese until melted.

Spoon the soup into bowls and top with tomatoes, pickles, lettuce, and more cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens