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 smoked salmon dip recipe

    Slow Cooker Smoked Salmon Dip Recipe

  • slow cooker chicken and seafood paella recipe

    Slow Cooker Chicken and Seafood Paella Recipe

  • slow cooker bouillabaisse soup recipe

    Slow Cooker Bouillabaisse Soup Recipe

  • slow cooker ham carbonara recipe

    Slow Cooker Ham Carbonara Recipe

  • pressure-cooker-baked-fish-recipe

    Pressure Cooker Baked Fish 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Your email address will not be published.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.