Instant Pot Cheeseburger Soup Recipe

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See my Instant Pot Cheeseburger Soup for a weeknight dinner idea. It's a must try!

Instant Pot Cheeseburger Soup

Instant Pot Cheeseburger Soup

This Cheeseburger Soup is sure to be a family favorite. It's a hearty soup you can make in the Instant Pot, or in the slow cooker along with a large skillet on the stove top. I've made this soup a few times now and we always enjoy it just as much as if we had regular cheeseburgers for dinner. See this easy recipe and scroll down for directions.

Here in Oklahoma we cook out primarily in the summer due to our rather extreme weather patterns and wind! So around here we start to miss things like cheeseburgers and steak when cooking out isn't really an option. I absolutely had to try and make a batch of Instant Pot Cheeseburger Soup for this reason. It has the main ingredients of a cheeseburger, including ground beef, melted cheese, tomato, onions, and a starch.

This recipe contains potatoes which take the place of the filling hamburger bun, and of course the melty cheese flavor comes from Velveeta rather than sliced American Cheese. It's a great mix of flavors and one that works on the coldest days of winter as well as other times of year.

Instant Pot Cheeseburger Soup ground beef

How to Make:

The first things you will need are your Instant Pot or a large skillet. You can use either. If using the stovetop and medium heat to brown your ground beef you will need to have the slow cooker or a large pot ready to cook the actual soup in.

The Instant Pot and similar electric pressure cookers (like the Ninja Foodi) have a saute feature that eliminiates the need for a second saute pan. This is nice but not absolutely necessary to have. In the photo above you can see I browned my ground beef and diced onion together. Drain any grease and if needed, also rinse your ground beef and pat dry with a paper towel.

The more you can remove grease in this recipe, the better! Cheeseburger Soup has a lot of fat content just due to the Velveeta Cheese. I usually try to use ground turkey or extra lean ground beef when possible. With prices of ground beef rising, ground chicken and turkey are economical substitutes! Look for the lean option on these too, as some ground poultry can still be 80/20.

After you brown your ground beef and onion, and remove grease if neccesary, it's time to add vegetables. Throw in more chopped veggies including carrots, potatoes, and celery.  You wouldn't typically eat all of these veggies on a burger, but they are a great way to add to this soup to pull in more layers of flavor!

Instant Pot Cheeseburger Soup veggies

Adding Liquids:

After you have your vegetables and meat ready to go, it's time to add the liquids or wet ingredients to make the soup.

This recipe calls for chicken broth but you can substitute stock or water + chicken bullion if needed. Add your Velveeta in large chunks and cream of chicken soup. Stir gently and return lid to the Instant Pot. The Velveeta will not melt immediately but don't worry about it– it will melt completely during the pressure cooking time.

There is no need to add any Cream of Chicken Soup to this recipe, unless you are using regular shredded cheese and NOT planning to add the Velveeta. Or, you really just love thicker soup! Cream of Chicken will thicken up your soup nicely, so go ahead and add it if you are wanting more of a hearty, chowder consistency soup.

Start your Instant Pot and allow to cook on Pressure Setting. After cooking we will do a quick release, to avoid overcooking of the potato chunks. Remember, don't add any diary products like the Half & Half or cheese into the soup until after pressure cooking has finished.

Instant Pot Cheeseburger Soup in pot

Serving Your Instant Pot Cheeseburger Soup:

After pressure cooking is done and pressure is released, add in shredded cheese and stir. 

I allow the soup to sit a few minutes to thicken up slightly and also cool off–so it's not boiling! You can serve this with crackers, Cornbread, Texas Toast, or any crusty bread you prefer.  For a lower carb option or if you need this recipe to be Keto Friendly, omit the potatoes and use small Cauliflower or squash chunks instead. If you are making it Keto Friendly, omit the cream of chicken soup also. Many brands can have hidden carbs and even gluten that will add to your recipe.

I think this meal will be one the entire family approves of! Enjoy!

Instant Pot Cheeseburger Soup in Bowl Horizontal


Please note this recipe has been updated. We removed the additional salt ingredient, recommended peeling the potatoes, and added the Velveeta instead of the second can of Cheese Soup! Hope you enjoy! ~Consumer Queen Team

Yield: 6 servings

Instant Pot Cheeseburger Soup Recipe

Instant Pot Cheeseburger Soup in Bowl Horizontal

This Cheeseburger Soup can be made easily in the Instant Pot for a dinner idea that takes around 30 minutes!

Prep Time 20 minutes
Cook Time 6 minutes
Additional Time 10 minutes
Total Time 36 minutes


  • 1 lb lean ground beef, turkey or chicken
  • 1/2 cup onion, diced
  • 2 teaspoons garlic, minced
  • 2-3 russet potatoes, peeled and cubed
  • 2 carrots, sliced
  • 2 celery stalks, cut into pieces
  • 1 can of cheese soup, 10.5 oz
  • 4 oz Velveeta cheese cut into cubes
  • 4 C. chicken broth
  • 1/2 C. Half & Half
  • 1/2 tsp. pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon basil


Place the ground beef, garlic and diced onion in the instant pot and turn on the sauté function.

Cook the meat through and drain off the grease. Add onions and continue to brown. You can add a splash of water if the meat is sticking to the bottom of the pan.

Turn off sauté feature when the onions are sweating and glossy. Add the cubed potatoes, carrots and celery.

Next, add the pepper, parsley, and basil.

Finally, before cooking add your Cheese and Cheese Soup, along with your chicken broth. Stir gently.

Place the lid on the instant pot and seal shut.
Cook on High Pressure (Manual) for 5 minutes. After cooking time is finished, allow to sit for 1-2 more minutes and then Manual Pressure Release.

Carefully remove the lid after Pressure Release, and stir well. The Velveeta cheese and cheese soup should melted into the mixture. Add the half & half, stirring to combine.

Keep the lid off and turn the sauté function back on and let the soup and cheese mixture heat through, 1-5 minutes. Stir to keep the soup from scorching on the bottom of the pot.

Serve immediately.


You can choose to peel your potatoes or leave the peels on. In the photos I actually left them unpeeled. This is just your own preference, but to keep it kid-friendly, peeling the potatoes is always a great option. You can also use Yukon Gold potatoes which have a transparent peel and work great for soups.

For thicker soup: Add half or one entire 10.5 oz can of Cream of Chicken Soup. Allow the soup to simmer 5 minutes prior to adding this, since it does thicken up as it cools.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 484Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 137mgSodium: 1259mgCarbohydrates: 30gFiber: 3gSugar: 6gProtein: 40g

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Check out some of our Instant Pot / Pressure Cooker Recipes below:

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Check out our post on How to Your Instant Pot for Beginners.

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This Yummy Low Carb Instant Pot Turtle Cheesecake recipe was submitted by reader: Domnrissa Sandoval


For the coldest days of winter, this Hurst’s 15 Bean Soup for Instant Pot recipe just hits the spot.

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