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Instant Pot Cheeseburger Soup
Creamy Instant Pot cheeseburger soup with ground beef, potatoes, Colby-Jack cheese, and bacon. A quick, hearty dinner in under 30 minutes.
Servings 6 servings
Calories 615kcal
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.
Nutrition
Calories: 615kcal | Carbohydrates: 29g | Protein: 34g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1459mg | Potassium: 986mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3272IU | Vitamin C: 26mg | Calcium: 360mg | Iron: 3mg