Instant Pot Cheeseburger Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fast and creamy cheeseburger soup made in an electric pressure cooker with ground beef, potatoes, vegetables, and sharp cheddar. Tastes like a cheeseburger in a bowl and cooks in 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound of ground beef (I used 80/20 and drained off the grease)*
- 1 small onion, diced
- 3 cups chicken broth
- 1 lb Russet potatoes (about 2 large potatoes), cubed
- 1 large carrot, grated or finely diced
- 1 celery rib, finely diced
- ¾ tsp salt
- ½ tsp pepper
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 (10 oz) can evaporated milk
- 2 cups medium or sharp grated cheddar cheese
- 3 Tbsp cornstarch
- 3 Tbsp water
- Diced pickles, tomatoes, lettuce for garnish
- Optional: sesame seed bun croutons (see notes section below)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 972mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 817mg
- Calcium
- 169mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 972MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.