Instant Pot Cheeseburger Soup Recipe

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This Instant Pot Cheeseburger Soup is the best comfort food on a cold day I could ask for.   I love it because it’s super easy to make, pretty much all in the Instant Pot and I’m on my way to finish the rest of my day, to circle back around and have supper cooked and ready to go in the evening.

At the end of the day this Instant Pot Cheeseburger Soup recipe is a family and guest pleaser.  I made it for a church fellowship last week and it was the first soup pot to be empty and people were asking for the recipe.  I promise, hands down, a favorite and will become yours too.

How to Make Instant Pot Cheeseburger Soup

Here’s how to make this Instant Pot Cheeseburger Soup recipe. 

Step 1 – On your sauté setting for your Instant Pot – brown your ground beef then add your onions, carrots, celery, butter, basil and parsley – finish sautéing until vegetables are tender. 

Step 2 – Next add broth and potatoes and bring to a simmer for 10-12 minutes. 

Step 3 – Reduce heat to low (slow cooker setting on your Instant Pot) and add cheese, milk, salt and pepper.  Cook and stir until cheese melts.  Add sour cream before ready to serve.

Your Instant Pot Cheeseburger Soup is ready to serve!  Serve it with bread and butter – can never go wrong pairing a soup with a warm bread and butter.

Instant Pot Cheeseburger Soup Recipe

Ready to make this Instant Pot Cheeseburger Soup?  Here’s the recipe card with the exact measurements.

Ingredients:

• 1 lb. uncooked ground beef
• 3/4 c. chopped onions
• 3/4 c. shredded carrots
• 3/4 c. celery
• 1 tsp. dried basil
• 1 Tbsp. dried parsley
• 4 Tbsp. butter
• 3 c. chicken broth
• 4 c. diced potatoes
• 8 oz. Velveeta cheese
• 1 1/2 c. milk
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 1/4 c. sour cream

Step by Step instructions:

1. Set your Instant Pot to the sauté setting and brown your ground meat.  Once the meat is brown add butter, onions, carrots, celery, basil and parsley – cook until veggies are tender.
2. Add chicken broth and potatoes into your meat/veggies.  Bring to a boil on your sauté setting. Let simmer for 10-12 minutes or until your potatoes are tender.
3. Reduce your heat to the slow cooker setting and add cheese, milk, salt and pepper.  Stir and cook until cheese is melted.
4. You can leave on the low setting until you are ready to serve.
5. Add and blend the sour cream right before you serve.

TIP: if your soup needs to be thickened – in a skillet melt 3 Tbsp. of butter and 1/4 c. all purpose flour and stir for 3-5 minutes.  Then add that into your Instant Pot – stir and your soup will thicken up.

More of our Favorite Instant Pot Recipes

Instant Pot Cajun Chicken Dip

Instant Pot Kettle Corn 

Instant Pot Sweet Potatoes

Hi I’m Erin a Southern mama from South Mississippi, owner and chief editor of Sixth Bloom a blog helping mom-tographers capture their kiddos and life, as well as talking all things home, parenting and how we navigate through life. You will find me living life to the fullest with my mister (aka husband) and our little three year old preschooler, Miss E, in our 500+ sq foot cottage as we build our dream house on our two acres!  We are blessed beyond measure… we love to travel and love being involved in ministry opportunities at our church.