See my Instant Pot Cheeseburger Soup for a weeknight dinner idea. It’s a must try!
Here in Oklahoma we cook out primarily in the summer. (Think crazy ice storms and lots and lots of heavy wind gusts!) So around here we start to miss things like cheeseburgers and steak! I absolutely had to try this Instant Pot Cheeseburger Soup, since it has all the amazing flavors of a hearty cheeseburger, with no grilling needed!
The main thing I love about the Instant Pot is the saute feature. Seriously, even if you don’t think you can use all the features of an Instant Pot, you will definitely find yourself utilizing the Saute button, for browning ground beef and other meats without using a second pan. Less cleanup is a win in my book!
After you brown your ground beef and onion, throw in more chopped veggies. No, you wouldn’t typically eat all of these veggies on a burger, but they are so essential to this soup to pull in more layers of flavor!
After you mix your veggies, pour in the cream of chicken soup and give it a good stir, and start your Instant Pot. Remember, we don’t add any diary products like the Half & Half or cheese into the soup until after pressure cooking has finished.
After pressure cooking is done and pressure is released, add in the other ingredients and stir. Serve immediately with crackers or crusty bread. I think this meal will be one the entire family approves of! Enjoy!
- 1 lb ground beef
- 1 onion , diced, small onion
- 2 tsp. garlic, minced
- 2 russet potatoes, Use large russets, scrubbed and cut into cubes
- 2 carrots, sliced
- 2-3 celery stalks, cut into pieces
- 2 10.5 oz cheese soup, 2 cans, it doesn't matter what brand
- 3 C. chicken broth
- 1/2 C. Half & Half
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. dried parsley
- 1 tsp. basil
- 1 tsp. garlic powder
- Place the ground beef, garlic and diced onion in the instant pot and turn on the saute function. Cook the meat through and drain off the grease.
- Add the cubed potatoes, carrots and celery.
- Add the salt, pepper, parsley, basil and garlic powder.
- Pour the chicken broth over the top and give the mixture a stir.
- Place the lid on the instant pot and seal shut.
- Press manual and set the timer to 5 minutes on high pressure making sure the valve is sealed shut.
- Once the instant is done cooking carefully Manually Release Pressure
- Carefully remove the lid after Pressure Release, and stir in the (2) cans of cheese soup and the half & half stirring to combine.
- Replace the lid and let the mixture continue to warm through. You can also keep the lid off and turn the saute function back on and let the soup and cheese mixture heat through.
- Serve immediately.
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