Creamy Instant Pot cheeseburger soup with ground beef, potatoes, Colby-Jack cheese, and bacon. A quick, hearty dinner in under 30 minutes.
The first time I heard about cheeseburger soup, I didn't quite know what to think. Soup that tastes like a burger? It sounded unusual. But after making it in the Instant Pot, I realized it's actually the perfect family dinner: hearty, creamy, and packed with all the flavors kids love.
This soup has everything we love about cheeseburgers but in a completely different format. The ground beef gives you that classic burger taste, while the Yukon potatoes add heartiness and the Colby-Jack cheese creates this incredibly creamy base. The bacon bits scattered throughout add that salty crunch that makes every spoonful feel like you're eating a loaded burger.
Unlike me, my kids were absolutely thrilled and mind-blown when I mentioned cheeseburger soup... they couldn't believe something like that could even exist and immediately started asking when we could make it. When they first tried it, they had their bowls clean.
It only takes 30 minutes and it's become a go-to for busy weeknights when we crave something as indulgent as cheeseburgers but without all the patty-flipping and assembly. It’s a family-favorite reimagined in a bowl, the kind of comfort food that might sound odd at first but has turned into one of our weeknight staples.
Ingredients
The ground beef gives it that classic "cheeseburger" flavor. I use lean ground beef so the soup doesn't get all greasy, but you can definitely swap in ground turkey or chicken if you're trying to keep things lighter.
Yukon gold potatoes are perfect for this recipe because they get creamy without completely falling apart like russets do under pressure while carrots add just enough sweetness to balance everything out.
Colby-Jack cheese contributes a lot to how smooth the soup is and it adds both richness and slight sharpness. You could use cheddar if that's what's in your fridge, but Colby-Jack makes the soup extra creamy and indulgent. A splash of heavy cream at the end makes it velvety.
Bacon is the finishing touch that makes it taste like a loaded cheeseburger. I stir it in after cooking so it stays crispy and adds that salty crunch in every spoonful. I always keep extra on the side for sprinkling over individual bowls along with more cheese.
See the recipe card for exact quantities.
Step-by-step Instructions
This instant pot cheeseburger soup brings all the flavors of a loaded burger into a creamy, comforting bowl that's perfect for cold nights. The pressure cooker makes it incredibly fast and hands-off, so you can have dinner ready in under 30 minutes.
Sauté the Base
Turn the Instant Pot to the Sauté setting on HIGH heat. Add the minced garlic, diced onion, and ground beef. Cook until the beef is no longer pink and the onion turns soft and translucent, breaking up the meat as it cooks.
Thicken with Flour
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Sprinkle the flour over the beef mixture and stir until everything is evenly coated. This step helps thicken the soup later.
Add the Broth
Pour in the chicken broth while stirring constantly to avoid lumps. Let it come to a light boil until the liquid thickens slightly.
Add Vegetables and Seasoning
Stir in the diced potatoes, shredded carrots, heavy cream, Dijon mustard, dried parsley, salt, pepper, and chopped bacon. Mix well so all the ingredients are combined.
Pressure Cook
Secure the pressure cooker lid. Set the Instant Pot to Pressure Cook on HIGH for 5 minutes. When the timer is finished, use a quick release to release the steam before opening the lid.
Add the Cheese
With the lid off, stir in the shredded Colby-Jack cheese. Mix until the cheese melts fully into the soup, creating a creamy base.
Serve
Ladle the soup into bowls. Top with extra shredded cheese or a spoonful of dill relish if you like. Serve with pretzel buns or crusty bread for dipping.
Storage
To store instant pot cheeseburger soup, let it cool to room temperature before transferring to an airtight container. Refrigerate for up to 2 days. Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring often to keep the cheese from separating.
Top Tips for Instant Pot Cheeseburger Soup
Cut potatoes small: Dice the Yukon gold potatoes into small, even cubes so they cook through quickly and evenly under pressure.
Shred cheese fresh: Use freshly shredded cheese instead of pre-shredded, which often has anti-caking agents that keep it from melting smoothly.
Reheat gently: Warm leftovers over low heat and stir often to keep the soup creamy and prevent the cheese from separating.
Recipe
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Instant Pot Cheeseburger Soup
Equipment
Ingredients
- 2 garlic cloves minced
- 1 cup sweet onion diced
- 1 pound ground beef
- 2 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- 4 cups chicken broth
- 1 tablespoon Dijon mustard
- ¾ cups finely shredded carrots
- 3 cups Yukon gold potatoes diced small
- ¼ cup heavy cream
- 1 cup cooked bacon chopped
- 2 cups shredded Colby-Jack cheese plus extra for topping
Instructions
- Set the Instant Pot to Sauté on high. Add the garlic, onion, and ground beef and cook until the beef is browned and the onion is softened.
- Sprinkle the flour over the beef mixture and stir until everything is coated.
- Slowly pour in the chicken broth, stirring constantly so no lumps form.
- Stir in the potatoes, carrots, heavy cream, Dijon mustard, parsley, salt, pepper, and bacon.
- Lock the lid and set the Instant Pot to High Pressure for 5 minutes.
- When the cooking time is up, release the pressure right away and remove the lid.
- Stir in the shredded Colby-Jack cheese until melted and smooth.
- Serve hot with extra cheese or a spoonful of dill relish on top. Pretzel buns are great for dipping.
