Instant Pot Cheeseburger Soup

This Instant Pot Cheeseburger Soup is a creamy and comforting burger in a bowl! It’s made in minutes and provides all the classic burger flavor for an easy, healthy delicious one pot meal!

Instant Pot Cheeseburger Soup

This Cheeseburger Soup is my newest obsession! It’s something about the creamy base, hardy burger flavors, spices and oh yes those briny pickles! It’s true you can make this soup without pickles but I highly prefer my cheeseburger soup with pickles as it gives a nice pop of acid to the dish!

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How to make Instant Pot Cheeseburger Soup

Cheeseburger soup is made in the Instant Pot in just a couple easy steps. After prepping your vegetables, set the Instant Pot to Saute mode and add in the oil. After the oil is hot add in your onions, ground meat and spices and cook while breaking up the meat until cooked through. This should take between 5-10 minutes.

Next stir in the garlic and cook for an additional minute after which you will deglaze the pot by pouring in the bone broth and scraping up any bits that may be stuck to the bottom of the pot. *This is an important step to avoid getting the burn notice.

Pour in your potatoes, stir and cover the Instant Pot, lock the lid and set the steamer valve to sealing. Select high pressure / manual for 5 minutes.

After the cooking time is complete, quick release the pressure. Once the metal pin drops carefully remove the lid and set it aside. To the pot stir in your coconut cream for a dairy free cheeseburger soup or heavy cream and add in the shredded cheddar half a cup at a time while stirring until melted.

Serve topped with more shredded cheese, sliced dill pickles, fresh parsley and a pinch of smoked paprika. Enjoy!

More topping options:

I love this Cheeseburger Soup with pickles! I think the brininess of the pickles compliments the creaminess so well but the options for topping are truly endless and you can mix and match so to speak to suit your tastes!

A few more topping options include:

• tomato
• red onion
• bacon
• avocado
• lettuce – be sure to top your bowls only just before eating to avoid wilting

How to make cheeseburger soup keto

To make this cheeseburger soup keto all you need to do is make cheeseburger soup without potatoes and use radishes instead. Then proceed with the recipe as written. The flavor of radishes truly transform when cooked. They go from the fresh peppery bite to a soft, creamy and very mellow flavored vegetable quite similar to a potato but without the carbs. Radishes are a perfect potato replacement for any low carb dish. After this simple swap the recipe becomes the perfect Keto Cheeseburger Soup with tons of flavor! If you’re new to cooking radishes, be sure to check out these Roasted Radishes too!

How to make Dairy Free Cheeseburger Soup

To make dairy free cheeseburger soup simply use the dairy free options below in the recipe card. You will use a vegan shredded cheddar cheese (this vegan cheddar actually melts!) and coconut cream (I HIGHLY recommend this brand for a savory soup with no coconut taste!)

How to make Whole30 Cheeseburger Soup

To make this a Whole30 Cheeseburger Soup all you need to do is leave out the shredded cheddar cheese and use coconut cream and not heavy cream. Neither the vegan or dairy cheese options are Whole30 compliant but the rest of the soup is and it’s still incredibly delicious!

How to store cheeseburger soup

If you have leftovers to store or are making this dish ahead, transfer the soup before you add the toppings to a glass container with a lid. My favorite to use for soup are wide mouth quart sized mason jars with these lids. Your soup will last in the fridge up to 5 days. For longer storage it can be frozen for up to 6 months.

More Gluten Free Instant Pot Recipes:

• Instant Pot Chicken Pot Pie Soup
• Instant Pot Taco Soup
• Instant Pot Sausage and Peppers
• Instant Pot Butter Chicken
• Instant Pot Jerk Chicken

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Instant Pot Cheeseburger Soup

★★★★★ 5 from 4 reviews

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Lunch & Dinner
• Method: Instant Pot
• Cuisine: American

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Description

This Instant Pot Cheeseburger Soup is a creamy and comforting burger in a bowl! It’s made in minutes and provides all the classic burger flavor for an easy, healthy delicious one pot meal!

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Ingredients

Scale 1x2x3x

• 2 Tablespoons avocado oil
• 1 medium yellow onion, diced
• 1 lb ground beef or ground venison
• 1 Tablespoon Italian seasoning
• 1 1/2 teaspoons unrefined sea salt
• 1 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly cracked black pepper
• 3 cloves garlic, minced
• 1 lb red potatoes, washed and cut into 1 inch bite-sized pieces OR quartered red radishes to make low carb and keto
• 3 cups beef bone broth or stock
• 1/2 cup coconut cream (use the thick white cream only, no water) or heavy cream (this brand of coconut cream will not make the soup taste coconuty at all!)
• 3 cups shredded vegan or dairy cheddar cheese (this is my very favorite dairy free cheddar)
• 2 Tablespoons flat leaf parsley, roughly chopped
• 1/2 cup of sliced dill pickles

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Instructions

1. Turn the Instant Pot to Saute mode and add the avocado oil to the pot. Allow the oil to heat for 2 minutes before adding the onions, ground meat, Italian seasoning, salt, smoked paprika, garlic powder and pepper.
2. Cook for about 5-10 minutes while breaking up the meat until the meat is cooked through.
3. Add the garlic, saute and cook an additional 1 minute.
4. Deglaze the pot by pouring in the bone broth and use a wooden spoon to scrap up any bits from the bottom of the pot.
5. Add the potatoes, stir then cover and lock the lid. Set the steamer valve to sealing and select high pressure / manual for 5 minutes.
6. Once the cooking time is complete, quick release the pressure.
7. If using heavy cream, first mix the cream in a small bowl with 2 Tablespoons of broth from the soup to temper the cream before pouring the mixture into the Instant Pot.
   If using coconut cream, you can add the cream straight to the Instant Pot without tempering.
8. Working in batches, add 2 1/2 cups of cheddar to the Instant Pot 1/2 cup at a time and stir into the soup until melted.
9. Serve topped with a sprinkle of the remaining cheddar cheese, fresh parsley, sliced pickles and a pinch of smoked paprika. Eat and enjoy!

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Keywords: instant pot cheeseburger soup, cheeseburger soup instant pot, cheeseburger soup keto, cheeseburger soup low carb,

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