This hearty instant pot cheeseburger soup is a cheesy and satisfying comfort food the whole family will love. Made in under 30 minutes it’s the perfect lunch or dinner recipe for the cold weather.
Everyone needs a go-to soup recipe during the winter time. With this easy cheeseburger soup I always find myself doubling the recipe! Everyone, including my kiddos, always ask for seconds.
Made with ground beef, fresh veggies, and other simple ingredients this is a great dinner for busy weeknights. Like my instant pot chicken noodle soup, this recipe is quick, healthy, and tasty.
Why is this recipe special?
- It’s easily made gluten-free so everyone can enjoy it
- Leftovers taste just as good as fresh
- This is the perfect belly warming meal a cold night
- It’s made with basic ingredients you probably already have
What is cheeseburger soup made of?
- Beef – I prefer to use lean ground beef to avoid excess grease but you can use whatever you have on hand.
- Veggies – Yellow onion, celery, and carrots are my go-to’s but feel free to throw in some green onions or other veggies.
- Chicken broth – To keep this soup gluten-free, double check that the chicken broth is gf as well. Swap for beef broth.
- Potatoes – Red potatoes or russet potatoes work great.
- Gluten-free flour – I always use brown rice flour for this recipe but you can use your favorite flour.
- Cheese – Sharp cheddar cheese is a must!
- Milk – Use whole milk or add a splash of heavy cream for a creamier texture
- Pantry staples – Grab the butter, spices, and sour cream from your kitchen
The simple steps
Step 1: Brown the beef and veggies
Using the saute function, brown meat and veggies on the stove top or the bottom of the instant pot with butter until veggies are soft and meat is cooked
Step 2: Apply pressure
Add the chicken broth then cook on high pressure for 10 minutes
Step 3: Whisk milk and flour together
Simply whisk them until no longer clumpy, cornstarch works also
Step 4: Release and thicken
Pressure release then add the thickened flour and milk mixture
Step 5: Top and serve
Mix in cheese and sour cream. Serve hot!
Pro tip: Freshly grated cheese will taste better and melt much better than pre shredded cheese.
Variations
I like to switch up this instant pot hamburger soup by adding different toppings. Like a cheeseburger, you can get as creative as you want with your favorite toppings. Here are a few of my favorites…
- Bacon – Crispy bacon or bacon bits work great!
- Pickles – If you like pickles, add some dill pickle chunks on top of your soup.
- Bell peppers – Red, yellow, or green bell peppers add a nice crunch.
- Croutons – Kind of like a burger bun!
- Meat – You can also use ground turkey or ground chicken.
Can you boil ground beef for soup?
Yes you can boil ground beef in soup recipes. It’s a quick, easy, and mess free way to cook the meat. Boiling also helps remove any of the excess grease that might accumulate while frying.
Storage
Storing – Refrigerate this soup in an airtight container for up to 3 days. Make sure the soup has cooled to room temperature before storing. Reheat in the microwave or on the stove for easy leftovers.
Freezing – Make sure the soup is room temperature or cold before freezing. Place into freezer bags or a freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat when ready.
What to serve with soup
Although you can serve this cheesy soup on it’s own, it’s always nice to have a side dish. Here are some yummy side dishes that pair well with this soup…
- You can’t go wrong with the soup and salad bar combo
- My gluten free sourdough bread tastes great dunked in hamburger soup
- Mashed potatoes are a delicious side dish to nearly any main course
- To combat all of the savory flavors, serve chocolate chip cookies as a dessert
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Instant Pot Cheeseburger Soup
Ingredients
- 1/2 pound ground beef
- 3/4 cup diced onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried celery
- 4 tablespoons butter
- 3 cups gluten free chicken broth
- 4 cups potatoes peeled and diced
- 1/4 cup gluten free flour
- 8 ounces cheddar cheese
- 1 1/2 cup milk
- real salt to taste
- real pepper to taste
- 1/4 cup sour cream
Instructions
- Brown beef in large stock pot. In the instant pot, sauté onions, carrots, celery, basil and parsley in butter until veggies are tender (roughly 10 minutes).
- Add chicken broth and cook on high pressure for 10 minutes.
- Quick release the instant pot and add flour mixture to soup. Cook and stir for 2 minutes. Reduce heat to low.
- Add cheese, milk, Real Salt and pepper. Stir and cook until cheese melts.
- Remove from heat and blend in sour cream. Serve hot!
Notes
Nutrition
This post was originally published August 23, 2009 but has since been updated with new photos and helpful information. It’s also been adjusted for the instant pot.
Crystal says
Ok this recipe is my favorite because of how fast I can make it. Plus, it’s so yummy! My kids love it too, which is a miracle honestly.
Debbie says
At first the name turned me off, but I think I'm going to have to try this. Thanks for sharing.