Instant Pot Cheeseburger Soup
Make a batch of Instant Pot Cheeseburger Soup for the ultimate comfort food! This healthier version of soup is made with ground beef, potatoes, and loads of freshly shredded cheddar cheese!
Servings: 6 servings
Calories: 673kcal
Ingredients
- 2 Tablespoons extra virgin olive oil
- ½ onion diced
- 1 pound ground beef
- 1 Tablespoon Italian seasoning
- 1 pound red potatoes diced
- 3 cups beef broth
- ½ cups heavy cream
- 4 cups sharp cheddar cheese grated
- 2 Tablespoons parsley chopped
- ½ teaspoons paprika
- salt and pepper
Instructions
- Add oil to your Instant Pot and select "Saute". Once 2 Tablespoons extra virgin olive oil is heated (it will get shiny), add the ½ onion and 1 pound ground beef. Add the 1 Tablespoon Italian seasoning and a bit of salt and pepper.
- Use a spoon to break up the ground beef and stir, cooking until the ground beef and onion are cooked through. Cancel the "saute" function. Drain the meat mixture if needed and return to the pot.
- Add 1 pound red potatoes and 3 cups beef broth to the pot. Add lid and lock into place. Set to seal and pressure cook for 3 minutes. Allow to naturally pressure release (NPR) for 10 minutes, then do a quick release for any remaining steam.
- Place ½ cups heavy cream in a measuring cup and add 2-3 tablespoons of the hot liquid from the pot. Stir to combine, then add the cream mixture to your pot. (this is called tempering and will keep the cold cream from curdling when it joins the hot broth)
- Add your 4 cups sharp cheddar cheese, one cup at a time, stirring after each addition to melt your cheese. Serve with a sprinkle of ½ teaspoons paprika, 2 Tablespoons parsley, and extra cheese if you'd like. (yes please!!)
Video
Nutrition
Serving: 1serving | Calories: 673kcal | Carbohydrates: 15g | Protein: 35g | Fat: 53g | Saturated Fat: 27g | Cholesterol: 160mg | Sodium: 988mg | Fiber: 2g | Sugar: 2g
