Pressure Cooker Cheeseburger Soup

2017-01-29
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker meatballs stroganoff recipe

    Slow Cooker Meatballs Stroganoff Recipe

  • instant pot crispy chicken thighs recipe

    Instant Pot Crispy Chicken Thighs Recipe

  • fried potuguese garlic shrimp recipe

    Fried Portuguese Garlic Shrimp Recipe

  • fried lemon garlic shrimp recipe

    Fried Lemon Garlic Shrimp Recipe

  • slow cooker easy minestrone soup recipe

    Slow Cooker Easy Minestrone Soup Recipe

Pressure cooker cheeseburger soup. An excellent chicken broth based cheesy soup with vegetables, dry white wine, and lean beef cooked in a pressure cooker.

Pressure Cooker Cheeseburger Soup

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large yellow onion, peeled and chopped
  • 1 yellow bell pepper, stemmed,cored and chopped
  • 2 tablespoons all-purpose flour
  • 3 cups (750 ml) chicken broth
  • 1/4 cup dry white wine (Chardonnay excellent fits for this recipe)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound (480 g) ground lean beef,crumbled
  • 1/2 cup (125 ml) heavy cream
  • 2 cups shredde Cheddar cheese

Method

Step 1

In a pressure cooker, melt butter over medium heat. Add chopped onion and bell pepper. Cook, stirring, until onions soften (for about 4 minutes).

Step 2

Stir in all-purpose flour. Cook for a further 1 minute, whisking all the while, until vegetables coated but not until flour browns.

Step 3

Pour in chicken broth. Whisk constantly to dissolve flour.

Step 4

Stir in dry white wine. Whisk until bubbling and thickened (for about 2 minutes).

Step 5

Stir in dried thyme, and marjoram. Season with salt and black pepper. Add crumbled lean beef, leaving it in little chunks.

Step 6

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 8 minutes.

Step 7

Open pressure cooker, using a Quick Release method. Stir in heavy cream. Simmer, stirring, for a further 1 minute.

Step 8

Add shredded Cheddar cheese. Ladle cheeseburger soup into soup bowls. Serve immediately.

Recipe Type: Tags:

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.