Insta Pot Cheeseburger Soup Recipes

Ah, cheeseburger soup – where America’s favorite fast food meets the comfort of a warm bowl of deliciousness. If you’ve got an Instant Pot gathering dust in your kitchen corner (judgment-free zone here), it’s time to put that baby to work! This cheeseburger soup is basically like having your favorite drive-thru meal, but in a spoon-to-mouth delivery system that won’t leave your car smelling like fries for three days.

Why This Recipe is Awesome

Let me count the ways this Instant Pot cheeseburger soup will change your life (or at least your dinner plans):

First off, it’s a one-pot wonder – because who among us actually enjoys doing dishes? Nobody, that’s who. Second, it takes about 30 minutes from “I’m starving” to “pass me seconds.” Third, it’s basically a cheeseburger that you can eat with a spoon while binge-watching your favorite show without the shame of fast-food bags piling up beside you. Win-win-win!

Plus, it’s weirdly impressive to guests. They’ll think you’ve been slaving away for hours when really you’ve been scrolling through TikTok while your Instant Pot did all the work. #CulinaryDeception

Ingredients You’ll Need

• 1 pound ground beef (the fattier the better – this isn’t a health food, people)
• 1 onion, diced (tears are part of the cooking process, embrace them)
• 2 cloves garlic, minced (vampire protection included at no extra charge)
• 2 large carrots, diced (so you can tell yourself it’s healthy)
• 2 celery stalks, diced (see above rationalization)
• 2 russet potatoes, cubed (no need to peel unless you’re fancy)
• 4 cups beef broth (store-bought is fine, no judgment here)
• 2 tablespoons tomato paste (the little can you bought for that one recipe 3 months ago)
• 1 tablespoon Worcestershire sauce (that stuff you can never pronounce)
• 1 teaspoon dried oregano (from that spice rack you got as a housewarming gift)
• 2 cups shredded cheddar cheese (pre-shredded is fine, I won’t tell the food snobs)
• 1 cup milk or half-and-half (fat content directly correlates to happiness)
• 3 tablespoons flour (to thicken things up like a carb-loaded fairy godmother)
• Salt and pepper to taste (duh)
• Optional: diced pickles, crumbled bacon, and diced tomatoes for topping (because why not go all in?)

Step-by-Step Instructions

1. Brown the beef: Set your Instant Pot to Sauté mode and brown that ground beef until no pink remains. Drain excess fat if you’re pretending to be healthy today. Otherwise, leave that flavor gold right where it is.
2. Add the aromatics: Toss in those diced onions and minced garlic. Sauté until the onions look translucent and your kitchen smells like heaven (about 2-3 minutes).
3. Veggie time: Add the carrots, celery, and potatoes. Give everything a good stir so they can all get acquainted with each other. Think of it as a veggie mixer.
4. Pour in the liquids: Add beef broth, tomato paste, and Worcestershire sauce. Stir until the tomato paste dissolves completely. No tomato paste clumps allowed at this party!
5. Seasoning party: Sprinkle in oregano, salt, and pepper. Remember: you can always add more salt later, but you can’t take it out. Unless you’re a kitchen wizard, which I assume you’re not.
6. Pressure cook: Close the lid, set the valve to “sealing,” and cook on High Pressure for 5 minutes. Yes, just 5 minutes. This isn’t one of those “simmer all day” recipes your grandmother swears by.
7. Release the pressure: Do a quick release when the timer beeps. Stand back unless you enjoy facial steam treatments.
8. Make it cheesy: Switch back to Sauté mode. In a separate bowl, whisk together milk and flour. Pour this mixture into the pot and stir continuously until it starts to thicken.
9. Cheese, please: Gradually add shredded cheese, stirring until melted and smooth. If the soup is still too thin for your liking, let it simmer for a few minutes. Too thick? Add a splash more broth or milk.
10. Serve it up: Ladle this liquid cheeseburger goodness into bowls. Top with diced pickles, crumbled bacon, or diced tomatoes if you’re feeling fancy.

Common Mistakes to Avoid

Even though this recipe is pretty forgiving (like that friend who still loves you after seeing your karaoke performance), there are still some ways to mess it up:

• Skipping the sauté step: Yes, you could technically throw everything in and pressure cook, but browning the meat and aromatics adds flavor. Don’t be lazy here – it’s literally 5 extra minutes.
• Adding cheese before milk/flour mixture: Unless you enjoy cheese clumps that resemble rubber bands, follow the order of operations. There’s a reason I didn’t become a math teacher, but even I know this sequence matters.
• Using pre-shredded cheese without checking ingredients: Some brands coat their shredded cheese with anti-caking agents that can make your soup grainy. If possible, grate your own, or at least spring for the good pre-shredded stuff.
• Opening the Instant Pot like a cave of wonders: That steam is hot, people! Quick release away from your face, cabinets, children, pets, and anything else you’d prefer not to scald.
• Forgetting to taste before serving: Soups almost always need a final seasoning adjustment. Be the chef your taste buds deserve.

Alternatives & Substitutions

Because we all know you’re going to check your pantry after reading the ingredients list and realize you’re missing half the stuff:

• Ground turkey or chicken can replace beef if you’re trying to be healthier (though honestly, why bother at this point?)
• No potatoes? Use cauliflower for a lower-carb option, or just double up on carrots. Your soup, your rules.
• Plant-based ground “meat” works surprisingly well here if you’re cooking for your vegetarian friend (the one who always tells you they’re vegetarian).
• Gluten-free? Use cornstarch instead of flour to thicken. Mix 2 tablespoons with a little cold water before adding.
• No cheddar? Almost any melty cheese works. Pepper jack adds a nice kick, and American cheese melts like a dream (even if food snobs will judge you).
• Dairy-free? Use coconut milk and dairy-free cheese. It won’t be exactly the same, but it’ll still be pretty darn good.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely! It actually tastes even better the next day when all the flavors have had a chance to get cozy with each other. Just reheat gently to avoid the cheese separating (nobody wants that sad, oily mess).

Will this freeze well?
Eh, dairy-based soups can be a bit iffy in the freezer. They tend to separate and get a weird texture when thawed. Can you do it? Yes. Should you? Only if you’re desperate or have very low standards.

I don’t have an Instant Pot. Am I doomed to a life without cheeseburger soup?
Drama queen much? You can make this in a regular pot on the stove. Brown everything as directed, then simmer until potatoes are tender (about 20 minutes), then proceed with the cheese and milk steps.

Can I add more veggies to make it healthier?
Sure, throw in some bell peppers, zucchini, or whatever else is wilting in your vegetable drawer. Just remember: no amount of vegetables will turn this into a health food. Embrace the cheese.

My soup separated and looks gross. Is it ruined?
Probably just a heating issue! Lower the heat and whisk gently. If desperate, a splash of heavy cream and some vigorous whisking can bring it back from the brink. Think of yourself as a soup defibrillator. Clear!

How spicy can I make this?
As spicy as your heart desires! Add jalapeños, cayenne, hot sauce, or pepper jack cheese. Just maybe warn your guests before their taste buds get ambushed.

Final Thoughts

There you have it – a soup that tastes like a cheeseburger without requiring you to put on real pants to hit the drive-thru. This Instant Pot miracle is perfect for those nights when you want comfort food but also want to feel slightly accomplished by technically cooking dinner.

The best part? You can customize this soup endlessly. Make it your own! Add bacon! Add pickles! Live your best soup life! And when someone asks for your secret recipe, you can either share this article or mysteriously say, “Oh, it’s just something I threw together” while avoiding eye contact.

Now go forth and pressure cook with confidence. Your Instant Pot has been waiting for this moment to shine – don’t let it down. And remember: calories consumed while testing recipes don’t count. That’s just science.