Pressure Cooker Cheeseburger Soup
2021-01-29- Cuisine: American
- Course: Soup
- Skill Level: Advanced
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
246.5 -
Fat
12.8 g -
Saturated Fat
6.7 g -
Polyunsaturated Fat
0.9 g -
Cholesterol
41.4 mg -
Sodium
1,054.9 mg -
Potassium
761.0 mg -
Carbohydrate
19.3 g -
Fiber
1.6 g -
Sugars
3.8 g -
Protein
13.8 g
Pressure cooker cheeseburger soup. An excellent chicken broth based cheesy soup with vegetables, dry white wine, and lean beef cooked in a pressure cooker. You may also like Coconut Shrimp Soup, another delicious soup cooked in an instant pot.
Pressure Cooker Cheeseburger Soup
Ingredients
- 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 shredde Cheddar cheese
- 1/2 teaspoon salt
Method
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 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 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.
