Pressure Cooker Cheeseburger Soup

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    19.3 g
  • Cholesterol

    41.4 mg
  • Fat

    12.8 g
  • Fiber

    1.6 g
  • Protein

    13.8 g
  • Saturated Fat

    6.7 g
  • Serving Size

  • Sodium

    1,054.9 mg
  • Sugar

    3.8 g
  • Unsaturated Fat

    0.9 g
  • Potassium

    761.0 mg
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Pressure cooker cheeseburger soup. Cheeseburger soup is a delicious and comforting dish that can be easily made in your kitchen. This soup is made with a flavorful chicken broth base, combined with a generous amount of cheese, vegetables, and lean beef.

The use of a pressure cooker allows for a quick and efficient cooking process, resulting in a rich and hearty soup in no time.

How to Make Cheeseburger Soup

To start making this cheeseburger soup, you will need a few key ingredients. Begin by melting 2 tablespoons of unsalted butter in the pressure cooker. Then, add in a large yellow onion that has been peeled and chopped, as well as a red bell pepper that has been stemmed, cored, and chopped. Sauté the vegetables until they are tender and fragrant.

Next, sprinkle in 2 tablespoons of all-purpose flour to create a roux. This will help to thicken the soup and give it a creamy texture. Stir the flour into the vegetables until it is well incorporated.

Now it’s time to add the star ingredient – lean beef. You can use ground beef or even diced beef if you prefer. Brown the beef in the pressure cooker until it is cooked through and no longer pink.

Once the beef is cooked, pour in a dry white wine to deglaze the pressure cooker. This will help to release any flavorful bits stuck to the bottom of the pot. Allow the wine to simmer for a few minutes to cook off the alcohol.

Finally, add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for about 10 minutes to allow the flavors to meld together. Stir in a generous amount of shredded cheese until it is melted and creamy.

Serve the pressure cooker cheeseburger soup hot, garnished with your favorite toppings such as crispy bacon bits, diced tomatoes, and green onions. This soup is sure to be a hit with its rich and cheesy flavors, making it a perfect comfort food for any occasion.

Cheeseburger Soup Serving Suggestions

Once you have prepared your delicious pressure cooker cheeseburger soup, it’s time to think about how to serve it. Here are a few serving suggestions to enhance the flavors and make your soup even more enjoyable.

1. Bread Bowl: Hollow out a round loaf of bread, such as sourdough or crusty French bread, and ladle the cheeseburger soup into the bread bowl. The combination of the warm, creamy soup and the crusty bread creates a delightful contrast in textures.

2. Side Salad: Serve your cheeseburger soup with a side salad to add some freshness and crunch to your meal. A simple green salad with a tangy vinaigrette or a classic Caesar salad would complement the rich flavors of the soup perfectly.

3. Toppings Bar: Set up a toppings bar with a variety of options for your guests to customize their soup. Offer toppings such as shredded cheese, crispy bacon bits, diced tomatoes, sliced green onions, and sour cream. This allows everyone to personalize their soup according to their preferences.

4. Grilled Cheese Sandwich: Pair your cheeseburger soup with a grilled cheese sandwich for the ultimate comfort food experience. The gooey melted cheese and crispy bread of the sandwich complement the creamy soup beautifully.

5. Crusty Garlic Bread: Serve your cheeseburger soup with a side of crusty garlic bread. The garlic-infused bread adds a savory element to the meal and is perfect for dipping into the soup.

These serving suggestions will elevate your pressure cooker cheeseburger soup to a whole new level. Whether you choose to serve it in a bread bowl, with a side salad, or alongside a grilled cheese sandwich, your guests will be delighted by the rich and comforting flavors of this soup. Enjoy!

How to Store Soup Leftovers

Storing soup leftovers properly is essential to maintain their freshness and flavor. Here are some tips on how to store your pressure cooker cheeseburger soup leftovers.

1. Refrigeration: Allow the soup to cool down to room temperature before transferring it to an airtight container. Place the container in the refrigerator and make sure it is tightly sealed. The soup can be stored in the refrigerator for up to 3-4 days.

2. Freezing: If you have a large batch of soup or want to save it for longer, freezing is a great option. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Leave some space at the top of the container to allow for expansion. Label the containers with the date and contents. The soup can be frozen for up to 3 months.

3. Thawing and Reheating: When you’re ready to enjoy your soup leftovers, thaw them in the refrigerator overnight. Once thawed, you can reheat the soup on the stovetop or in the microwave. Make sure to heat it thoroughly until it reaches a safe internal temperature.

Pressure Cooker Cheeseburger Soup


  • 2 tablespoons unsalted butter
  • 1 large yellow onion, peeled and chopped
  • 1 red 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 stalk celery, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound (480 g) ground beef, crumbled
  • 1/2 cup (125 ml) heavy cream
  • 2 cups shredded Cheddar cheese
  • 1/2 teaspoon salt


Step 1

Melt the butter in an electric instant pot turned to the sauté mode. 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 are coated but not until flour browns.

Step 3

Pour in chicken broth. Whisk constantly to dissolve the flour.

Step 4

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

Step 5

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

Step 6

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set a timer to cook for 10 minutes.

Step 7

Open the 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.

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