Get ready to fall in love with this Instant Pot Cheeseburger Soup! It’s creamy, hearty, and packed with bold, comforting flavors. Best of all? It comes together super quickly, making it an absolute lifesaver for those jam-packed weeknights when you want a satisfying meal without spending hours in the kitchen.

Why You’ll Love This Recipe

Quick and Convenient: Thanks to the Instant Pot, this soup cooks in a fraction of the time without sacrificing any flavor.
Rich and Comforting: Every spoonful is like a cozy hug — creamy broth, savory beef, melty cheese, and tender veggies all mingling together perfectly.
Family-Friendly: Picky eaters won’t stand a chance! It’s loaded with flavors kids and adults both adore.
Easy to Customize: You can easily swap ingredients based on what you have in the fridge — it’s impossible to mess this up!

Ingredients You’ll Need

Gather up these delicious basics to create a pot of pure cheeseburger bliss:

Ground Beef: The heart of the soup, delivering that classic cheeseburger taste. You can also use ground turkey for a lighter version.
Onion: Adds a wonderful aromatic sweetness once sautéed — essential for building flavor.
Carrots: Brings a touch of natural sweetness and a pop of color.
Celery: Adds a nice crunch and freshness to balance the richness.
Garlic: Essential for a flavorful, savory base — don’t skip it!
Chicken Broth: Forms the delicious, savory liquid base. You can also use beef broth for an even heartier flavor.
Potatoes: These soak up the broth beautifully, making every bite hearty and filling.
Cheddar Cheese: The star ingredient that gives the soup its melty, cheesy goodness. Sharp cheddar is best for bold flavor.
Heavy Cream: Makes the soup luxuriously creamy without being too heavy.
Butter: Adds richness and that irresistible buttery finish.
Flour: Helps thicken the soup to that perfect cozy consistency.
Seasonings: A simple mix of salt, pepper, and a touch of paprika for warmth.

Variations

Want to make this your own? Here are some fun ways to change it up:

Add Bacon: Stir in crispy cooked bacon for a smoky, extra-decadent twist.
Spicy Kick: Add a pinch of cayenne or diced jalapeños for a little heat.
Healthier Version: Use ground turkey or chicken, swap heavy cream for half-and-half, and pile in extra veggies.
Low-Carb Option: Skip the potatoes and stir in cauliflower florets instead!

How to Make Instant Pot Cheeseburger Soup

Step 1: Sauté the Beef and Veggies

Set your Instant Pot to “Sauté” mode. Brown the ground beef, breaking it up with a spoon. Once it’s halfway cooked, add in the onion, carrots, celery, and garlic. Cook until the veggies are softened and the beef is fully browned. Drain any excess grease.

Step 2: Add Broth and Potatoes

Pour in the chicken broth and stir in the diced potatoes. Scrape the bottom of the pot to loosen any flavorful bits stuck there — this prevents a burn notice!

Step 3: Pressure Cook

Seal the lid and set the Instant Pot to cook on “High Pressure” for 8 minutes. Quick-release the pressure when it’s done.

Step 4: Make the Cheese Sauce

Meanwhile, in a small saucepan, melt butter and whisk in the flour to create a roux. Slowly add some of the soup broth into the roux, whisking constantly until smooth. Then stir in the heavy cream and shredded cheddar cheese until you have a luscious cheese sauce.

Step 5: Combine and Serve

Stir the cheese sauce into the Instant Pot. Mix until everything is combined into a creamy, dreamy soup. Taste and adjust seasoning if needed. Serve hot, topped with extra shredded cheese, crumbled bacon, or even pickles if you’re feeling adventurous!

Pro Tips for Making the Recipe

Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents that can make your soup grainy. Freshly grated cheese melts into a silky sauce.
Dice Potatoes Evenly: This ensures they cook at the same rate and keep a perfect tender texture.
Deglaze the Pot: After browning the meat, pour in a splash of broth and scrape the pot bottom well — this adds extra flavor and avoids Instant Pot errors.
Taste as You Go: Season in layers for the most flavorful result.

How to Serve

There’s no wrong way to enjoy this cheeseburger soup, but here are a few extra-special ideas:

Garnishes

Top with extra shredded cheddar, crispy bacon bits, diced pickles, or even a drizzle of sour cream for a loaded cheeseburger experience.

Side Dishes

Pair it with a crisp green salad or some crusty bread for dipping — the contrast of textures is incredible!

Fun Twist

Serve it in bread bowls for an extra cozy, hearty meal that’s perfect for chilly nights.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen even more as it sits — it’s just as good the next day!

Freezing

You can freeze the soup before adding the cheese and cream. Reheat and add the dairy later to maintain the best texture.

Reheating

Gently warm on the stove or microwave, stirring occasionally. If it’s too thick, loosen it up with a little broth or milk.

FAQs

Can I use a different type of cheese?
Absolutely! Monterey Jack, Pepper Jack, or even Swiss would all bring their own twist to the soup. Just make sure it’s a good melting cheese.

What if I don’t have an Instant Pot?
No problem! You can make this on the stovetop. Just simmer the soup until the potatoes are tender, then stir in the cheese sauce at the end.

Can I add extra vegetables?
Definitely! Corn, green beans, or spinach would be delicious additions that bulk up the soup even more.

How can I make it gluten-free?
Skip the flour roux and instead use a cornstarch slurry (mix a tablespoon of cornstarch with two tablespoons of cold water) to thicken the soup at the end.

Final Thoughts

If you’re looking for the ultimate comfort food that’s ridiculously easy to make, this Instant Pot Cheeseburger Soup is calling your name. Creamy, cheesy, hearty, and fast — it checks every box for a perfect family dinner. Give it a try and watch it become a new go-to favorite in your kitchen!

Instant Pot Cheeseburger Soup Recipe