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!
6servings
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Natural Pressure Release 10 minutesminutes
Equipment
Digital Pressure Cooker (Instant Pot)
Ingredients
2tablespoonextra virgin olive oil
½oniondiced
1lbground beef
1tablespoonItalian seasoning
1lbred potatoesdiced
3cupsbeef broth
½cupsheavy cream
4cupssharp cheddar cheesegrated
2tablespoonparsleychopped
½teaspoonpaprika
salt and pepper
Instructions
Add oil to your Instant Pot and select "Saute". Once oil is heated (it will get shiny), add the diced onion and ground beef. Add the 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 potatoes and 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 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 shredded cheddar cheese, one cup at a time, stirring after each addition to melt your cheese. Serve with a sprinkle of paprika, parsley, and extra cheese if you'd like. (yes please!!)