Instant Pot Cheeseburger Soup

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 315kcal

Cost: $15

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

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.

Nutrition