This easy cheeseburger soup recipe is a classic family favorite that’s decadent, creamy, hearty and made without Velveeta.
This Instant Pot Cheeseburger Soup recipe is beefy, cheesy and delicious. It’s everything you love about a cheeseburger, but in a comforting bowl.
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I always have ground beef in my freezer, which makes it super easy to get dinner on the table. I mean, you can always think of something to make with ground beef, right?
And I especially love using my pressure cooker to make Instant Pot ground beef recipes.
For instance, Instant Pot Cheeseburger Macaroni and Cheesy Instant Pot Ground Beef and Potatoes are both favorites in my house.
So when a chilly day that called for soup was met with a package of ground beef that needed to be cooked, I went for it.
And I’m so glad I did because this Instant Pot cheeseburger soup was a huge hit.
I’m also all about using ingredients I have on hand. There was no Velveeta cheese in my pantry, so I developed this Instant Pot cheeseburger soup without Velveeta.
I don’t think you’ll miss it because this soup is creamy, cheesy and loaded with beef! It’s similar to my Instant Pot hamburger soup, but a creamier, cheesier version.
It’s become one of our favorite Instant Pot soup recipes!
More Instant Pot Soups You’ll Love:
Loaded Pressure Cooker Cheeseburger Soup
This cheeseburger paradise soup recipe is everything it needs to be, and when we’re in a hurry, we just grab a bowl and eat and we’re satisfied.
We like to take this soup to a new level if we’ve got a bit of time. With a few toppings, this recipe goes from cheeseburger soup to CHEESEBURGER soup.
While the Instant Pot does its thing, I pull out our favorite burger toppings so everyone can customize their soup as they see fit.
Here are a few of our favorite toppings for loaded cheeseburger soup:
- Diced tomato
- Caramelized onion
- Sliced green onions
- Bacon crumbles
- Diced dill pickles
- Sour cream
How to Make Instant Pot Cheeseburger Soup
It’s really easy to make Instant Pot cheeseburger soup without Velveeta.
Ingredients You’ll Need:
- Ground beef
- Onion
- Carrots
- Celery
- Beef broth
- Russet potatoes
- Dried basil
- Dried oregano
- Garlic powder
- Steak seasoning (such as Montreal steak seasoning)
- Black pepper
- Milk
- All-purpose flour
- Sour cream
- Shredded cheese
How to Make It:
(Full printable recipe is available below)
Cook the meat. First, you’ll use the saute function to cook the ground beef and onion until the beef is browned.
If needed, drain the excess grease from the meat before continuing with the recipe.
Add the vegetables. Once the beef is browned and the grease is drained, you’ll toss in the carrots and celery.
Season and cook. Next, you’ll toss in the potatoes, broth, and seasonings, then seal and cook for 3 minutes at high pressure, followed by a quick release.
Make the slurry and add cheese. Then, you’ll combine milk and flour in a small bowl until smooth.
Whisk in the sour cream and then add the mixture to the soup, followed by the shredded cheese.
Let melt and serve. Allow the cheese to melt and the soup to thicken for a few minutes before serving.
Notes and Adaptations:
- Feel free to use whatever type of cheese you prefer. I usually use Colby Jack or medium cheddar. I highly recommend grating the cheese yourself, as it melts so much better than pre-packaged shredded cheese.
Recommended Equipment:
- Instant Pot or other electric pressure cooker
Instant Pot Cheeseburger Soup
Hearty homestyle cheeseburger soup cooks quickly, thanks to the Instant Pot!
Ingredients
- 1 lb ground beef
- 1/2 large onion, diced
- 2 carrots, shredded (about 3/4-1 cup of shreds)
- 2 stalks of celery, diced
- 4 cups beef broth
- 2 medium russet potatoes, diced
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp steak seasoning (such as Montreal steak seasoning)
- 1/4 tsp black pepper
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup sour cream
- 2 cups shredded cheese
Instructions
- In the insert pot of the Instant Pot, combine the ground beef and diced onions. Using the Saute function, cook the beef and onions, breaking apart the beef, until the beef is browned.
- If needed, drain excess grease from the beef.
- Add the carrots and celery to the beef and onions, followed by the beef broth and potatoes.
- Sprinkle in the basil, oregano, garlic powder, steak seasoning, and black pepper..
- Close the lid and set the vent to the sealed position. Select a cook time of 3 minutes at high pressure.
- When the cook time is complete, allow a 5 minute natural release, followed by a quick release of remaining pressure.
- Meanwhile, in a small bowl or liquid measuring cup, whisk together the milk and flour until smooth and no lumps remain. Add sour cream and continue to whisk until smooth (you can also use a blender or food processor if desired).
- Once the pressure has released and the valve has dropped, carefully remove the lid. Pour the milk mixture into the broth, stirring to combine.
- Add the shredded cheese to the soup, stirring until melted and creamy. Allow the soup to thicken slightly for a few minutes before serving.
Notes
- Feel free to use whatever type of cheese you prefer. I usually use Colby Jack or medium cheddar. I highly recommend grating the cheese yourself, as it melts so much better than pre-packaged shredded cheese.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 499Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 113mgSodium: 1041mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 35g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your Instant Pot board on Pinterest!
Super yummy and simple! Am definitely adding into my soup rotation! No changes needed, either, which is a plus!
Thank you so much, Ry! I’m happy to hear that you enjoyed it as much as we do! 🙂
I’ve been wanting to try this soup for months an tonight was the night! Recipe was easy to follow and waals perfect for a chilly winter day. A welcome addition my soup rotation!
Thank you so much, Christie! I’m so glad you enjoyed it! 🙂
Ran across your recipe, because I specifically wanted a recipe that didn’t use Velveeta. This hit all the marks, I kept everything, and I added just a little bit of cayenne pepper. Definitely will become a repeat recipe. Thank you!
Thank you so much, Melissa! I’m so happy to hear that it will be a repeat in your home! 🙂