Pressure Cooker Cheeseburger Soup

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

    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

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, celery, and marjoram. Season with salt and black pepper. Add crumbled 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.

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