Instapot Hamburger Potato Soup

Look, sometimes you just need a hearty, no-nonsense meal that doesn’t require a culinary degree to throw together. Enter: Instant Pot Hamburger Potato Soup. It’s basically a hug in a bowl for those days when you’ve considered cereal as a legitimate dinner option (again). I got you, friend.

Why This Recipe is Awesome

First off, this is a one-pot wonder that practically makes itself while you scroll through TikTok for the 47th time today. No judgment here. Your Instant Pot does all the heavy lifting, transforming basic ingredients into creamy, steamy goodness in about 30 minutes flat. Plus, it’s the kind of meal that makes fantastic leftovers—actually tasting better the next day when all the flavors have had a chance to get cozy with each other overnight.

Ingredients You’ll Need

Round up these kitchen MVPs:

• 1 lb ground beef (the fattier the better—this isn’t diet food, people)
• 1 medium onion, diced (tears are part of the experience)
• 3 cloves garlic, minced (or more if you’re not planning on kissing anyone)
• 4 cups potatoes, cubed (peeling optional for the lazy among us—raises hand)
• 2 carrots, chopped (for that “see, I’m eating vegetables” feeling)
• 4 cups chicken or beef broth (store-bought is FINE)
• 1 cup heavy cream (because life is short)
• 2 tbsp flour (to thicken things up)
• 1 tsp Italian seasoning (the lazy cook’s flavor shortcut)
• Salt and pepper to taste (duh)
• 2 cups shredded cheddar cheese (the sharper, the better)
• Optional toppings: bacon bits, green onions, more cheese (because when is more cheese wrong?)

Step-by-Step Instructions

1. Hit “Sauté” on your Instant Pot and wait for it to heat up. Toss in your ground beef and break it up like it owes you money. Cook until it’s no longer pink.
2. Throw in your onions and garlic. Let them get friendly with the beef for about 3 minutes until they’re soft and aromatic. Don’t burn the garlic unless you enjoy the taste of bitter regret.
3. Add the potatoes and carrots. Give everything a good stir like you mean it.
4. Pour in the broth, add Italian seasoning, and a generous pinch of salt and pepper. Close the lid, set the valve to “Sealing,” and hit “Pressure Cook” or “Manual” for 10 minutes.
5. When the timer beeps, do a quick release (stand back unless you want a facial steam treatment).
6. While the soup is still hot, whisk the flour into the heavy cream in a separate bowl. This prevents those nasty flour lumps that nobody asked for.
7. Hit “Sauté” again, pour in your cream mixture, and stir. Let it bubble for 2-3 minutes until the soup thickens up.
8. Turn off the heat and stir in the cheese until it’s completely melted. Remember, patience is a virtue here—nobody wants stringy cheese chunks.
9. Taste and add more salt/pepper as needed because seasoning is not optional, people.
10. Serve hot with your choice of toppings and maybe some crusty bread for dunking purposes.

Common Mistakes to Avoid

Let’s not sabotage ourselves, shall we?

• Skipping the sauté step – Raw ground beef directly in the pressure cooker? That’s how you get sad, greasy soup.
• Cutting potatoes too small – Unless potato mush is your end goal, keep those cubes about 1-inch. They’ll still get tender without disintegrating.
• Adding dairy before pressure cooking – Unless curdled, separated soup is your aesthetic, always add cream and cheese AFTER pressure cooking.
• Forgetting to thicken – Nobody wants watery soup. That flour+cream mixture isn’t optional if you want that velvety texture.
• Using pre-shredded cheese – I know it’s convenient, but that anti-caking coating makes for grainy soup. Grate your own for maximum creaminess, you deserve it.

Alternatives & Substitutions

Life happens. Ingredients go MIA. Here’s how to pivot:

• Ground turkey can replace beef if you’re feeling virtuous (though IMO beef gives better flavor).
• No heavy cream? Half-and-half or whole milk works, but you might need a bit more flour to thicken.
• Dairy-free? Coconut cream actually works surprisingly well here, and adds a subtle sweetness that’s not half bad.
• Potato options: Russets, reds, Yukon golds—they all work. Yukons hold their shape better, but russets give a creamier texture as they break down a bit.
• Herb it up: Fresh thyme or rosemary can replace Italian seasoning if you’re feeling fancy. But who has fresh herbs just lying around? Not me.
• Spice it up: Add a dash of hot sauce or red pepper flakes if you need some excitement in your life.

FAQ (Frequently Asked Questions)

Can I freeze this soup?
You can, but dairy-based soups get weird when frozen—separating like an awkward breakup. If you must freeze, do it before adding the cream and cheese, then add those when reheating.

How long will leftovers last?
About 3-4 days in the fridge, if you don’t devour it all in one midnight kitchen raid. It actually tastes better the next day, like most soups that have had time to think about their life choices.

Can I make this in a slow cooker?
Do you have 6-8 hours instead of 30 minutes? Then sure! Brown the meat first, then toss everything except cream and cheese in the slow cooker for 6-8 hours on low. Add the dairy in the last 30 minutes.

My soup isn’t thick enough. Help?
Make a quick slurry with equal parts flour and cold water (start with 1 tbsp each). Stir it in while the soup is simmering. Crisis averted.

Is this gluten-free?
Not with regular flour, Captain Obvious. But you can swap in cornstarch (half the amount) or a gluten-free flour blend.

Can I double this recipe?
As long as you’re not exceeding your Instant Pot’s maximum fill line (usually 2/3 full), double away! The cooking time stays the same, but it’ll take longer to come to pressure.

Final Thoughts

This Instant Pot Hamburger Potato Soup is proof that delicious food doesn’t have to be complicated or Instagram-worthy (though a good cheese pull pic never hurt anyone). It’s the kind of recipe that becomes a regular in your rotation—especially during those months when wearing pants with actual waistbands becomes optional. Now go forth and pressure cook! Your future hungry self will thank you when this bubbling pot of comfort is ready faster than delivery would have arrived. And hey, you actually cooked something today! Gold star for adulting.