Print

Cozy Instant Pot Loaded Cheeseburger Soup Recipe with Bacon

instant pot loaded cheeseburger soup - featured image
Print Recipe

A rich, hearty, and comforting cheeseburger soup made quickly in the Instant Pot with ground beef, cheddar cheese, and crispy bacon. Perfect for cozy nights and busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 6 slices bacon, cooked crisp and chopped
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 4 cups low sodium beef broth
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese (about 8 oz)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • Chopped fresh parsley for garnish

Instructions

  1. Set Instant Pot to ‘Sauté’ mode. Add bacon slices and cook until crispy, about 5-7 minutes. Remove bacon onto paper towels and leave bacon fat in the pot.
  2. Add chopped onion, carrots, and celery to the bacon fat. Cook for 4-5 minutes until softened, stirring occasionally. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add ground beef, breaking it up with a spatula. Cook until no longer pink, about 6-7 minutes. Drain excess fat if needed, but keep some for richness.
  4. Stir in diced potatoes, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Scrape the bottom of the pot to loosen browned bits.
  5. Seal the lid and set Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 8 minutes. Allow natural pressure release for 10 minutes, then carefully release remaining pressure.
  6. Using an immersion blender, blend about one-third to half of the soup in the pot to create a creamy texture with some chunks left. Alternatively, blend a portion in a regular blender and return to pot.
  7. Stir in shredded cheddar cheese and heavy cream off the heat until melted and smooth. Adjust seasoning with salt and pepper if needed.
  8. Ladle soup into bowls, sprinkle with crispy bacon bits and fresh parsley. Serve immediately.

Notes

Do not overcook potatoes; 8 minutes pressure cook time is ideal. Blend only part of the soup for creamy texture with chunks. Use freshly shredded cheddar cheese for best melt and texture. Adjust salt carefully as bacon and broth add saltiness. Thin soup with broth or water if too thick after resting.

Nutrition

Keywords: Instant Pot, cheeseburger soup, bacon, comfort food, quick dinner, loaded soup, creamy soup

Find it online: https://prismtaste.com/cozy-instant-pot-loaded-cheeseburger-soup-recipe-with-bacon-easy-and-delicious/