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:

• Instant Pot Pasta e Fagioli
• Instant Pot Broccoli Cheese Soup
• Instant Pot Potato Soup

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.