Introduction
The night I fell head-over-spatula for this Instant Pot Cheeseburger Soup, the house smelled like a diner in the best possible way—sizzling beef, sweet onions, and that cozy, buttery richness you can practically taste just by breathing. It was one of those long Mondays that begs for easy weeknight dinners and a bowl of healthy comfort food that doesn’t require a culinary degree. To be real, I didn’t expect a pressure cooker to deliver something that tastes like a backyard burger and a hug had a very delicious baby, but here we are. This recipe slides right into quick family meals, supports a protein meal plan, and brings that “everyone at the table actually eats” energy we all crave.
I discovered this one in the middle of a kitchen clean-out. You know the kind: produce drawer giving side-eye, potatoes insisting it’s their moment, ground beef waiting for a plan that wasn’t tacos (again). I’d been testing ideas for high protein meals that were still budget-friendly recipes and honestly—oops—I burned the first batch of onions because I thought I could “just check one more email.” I threw in more onion, turned down the heat, and added a splash of broth to rescue the fond. Magic. The Instant Pot did the rest, turning humble ingredients into a creamy, savory, spoonable cheeseburger fantasy.
What I love most is how this soup straddles the line between indulgent and sensible. The texture is velvety without being heavy. The bite of tender potatoes makes it feel hearty, and the cheddar brings that essential burger vibe. The best part? It works for so many situations. Meal prep? Absolutely—portion it out for meal prep microwave lunches that actually taste like lunch, not punishment. Feeding a crowd? Double it for best dinner prep meals. Trying to balance a protein eating plan with the need for cozy? This checks every box.
And the vibe while it cooks? Steam clouding the lid, the soft hiss of pressure releasing, and that moment you stir in the cheese and everything turns silky. It’s the sound and smell of home—easy, loving, and just a little nostalgic. If you’re curating a rotation of best meal prep healthy ideas or need something to bridge chilly evenings and busy schedules, this is the pot you want on your stove. It’s the soup that makes you feel cared for, even when you’re the one doing the cooking.
Why You’ll Love This Recipe
- Cheeseburger flavor, soup comfort. It tastes like game-day meets cozy night in—no grill required.
- One pot in the Instant Pot. Fast, simple, and fewer dishes (hello good meal prep plans).
- Creamy, hearty, and kid-approved. It leans into high macro meals without feeling heavy.
- Flexible toppings and mix-ins. Customize to match high protein high carb low fat meals or keep it lighter.
- Leftovers reheat like a dream. Perfect for premade lunch meals and weeklong sanity.
- Easy to adapt. Want it lower carb? Swap potatoes for cauliflower and keep cruising toward a keto meal plan or no prep keto meals kind of week.
What Makes This Recipe Special?
It’s the little moves. Browning the beef well, not just until “no longer pink,” builds that deep burger flavor. Grating carrots into the pot melts sweetness and body into the broth without making it carrot-forward (your veggie skeptics won’t notice, promise). Pressure cooking locks in tenderness fast, so the potatoes are creamy, not waterlogged. And stirring in the cheese off a gentle simmer—rather than a roaring boil—means a glossy, smooth finish that tastes like your favorite burger joint, adapted for healthy eating for two or the after-soccer crowd. Add a few chopped pickles on top and—surprise—that bright, tangy crunch mimics a classic burger bite. If you’re exploring high protein microwave meals or plotting best high protein frozen meals for later, this one packs and reheats like a champ.
Ingredients
- Ground beef
- Olive oil
- Onion, diced
- Carrots, grated
- Russet potatoes, peeled and diced
- Chicken broth (or beef broth)
- Garlic powder
- Dried parsley
- Dried basil
- Salt and black pepper
- Cheddar cheese, shredded
- Sour cream
- Optional toppings: chopped pickles, green onions, crisp turkey bacon or beef bacon
Let’s talk through why each of these belongs in your pot. Ground beef brings that essential cheeseburger backbone—juicy, savory, and satisfying. I usually grab 90% lean so I get flavor without too much grease. Olive oil is there in case your beef is extra lean and you need a little help for browning. Onion and grated carrots? They build savory-sweet depth. Grating carrots means they vanish into the creaminess, adding body without turning the soup into a vegetable lecture.
Russet potatoes are your creamy, cozy factor. They release enough starch to thicken the soup naturally. If you want firmer bites, use Yukon Golds. Broth sets the base—chicken is lighter, beef leans “burger-forward.” Garlic powder is classic diner seasoning; dried parsley and basil add warmth without competing. Salt and black pepper—layered in stages—keep everything balanced.
Cheddar is non-negotiable for that iconic cheeseburger taste. Shred it yourself so it melts like silk (pre-shredded can turn grainy). Sour cream swirls in at the end, adding tang and a creamy finish. For toppings, think burger bar: chopped pickles for punch, green onions for bite, and crisp turkey bacon or beef bacon if you want smoky crunch.
Brand notes and tips: I like sharp cheddar for maximum flavor per ounce. If your broth tastes flat, a pinch of paprika (sweet or smoked) adds instant burger energy. And please—don’t do this—don’t add the cheese while the soup is boiling or you’ll risk curdling and sadness. Turn the heat to sauté-low or even keep-warm first, then stir slowly.
How to Make It Step-by-Step
- Brown the beef like you mean it.
Switch the Instant Pot to Sauté. Add a drizzle of olive oil if your beef is very lean, then crumble in the ground beef. Let it sit for a minute to sear, then break it up. You’ll hear a gentle sizzle and see little browned edges—this is flavor city. Season with a pinch of salt and pepper. If you’ve got extra fat pooling, carefully spoon off a bit. The goal is glossy, not greasy. - Soften the aromatics and tuck in the carrots.
Stir in the diced onion and grated carrots. The pot will smell sweet and savory, like the start of a great diner breakfast (hey there, full english breakfast vibes—minus the eggs). Sauté 2–3 minutes until the onions look translucent and the carrots relax into the mix. - Build the cheeseburger backbone.
Add the diced potatoes, garlic powder, dried parsley, and dried basil. Stir to coat everything. This is when I sneak in ¼ teaspoon paprika if I’m craving a little smoke. The potatoes clink against the pot, the herbs smell cozy, and everything looks like the beginnings of a hearty chowder. - Add broth and pressure-cook.
Pour in the broth and scrape the bottom to lift any browned bits. Lock the lid, set the valve to Seal, and cook on High Pressure for 5 minutes (or 8 minutes if your potato chunks are big). Natural release for 10 minutes, then quick release the rest. The first whoosh of steam always makes me jump, even though I know it’s coming. Every time. - Create the creamy finish.
Switch back to Sauté on the lowest setting. Stir in the shredded cheddar by the handful, letting it melt before adding more. The soup will transform—brothy to glossy in seconds. Stir in sour cream until silky. Taste and adjust salt and pepper. If you want it thicker, mash a few potato chunks against the side of the pot or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in for 2–3 minutes. - Top like a burger and serve.
Ladle the soup into bowls. Add chopped pickles for tang, snipped green onions for brightness, and, if you like, bits of crisp turkey bacon or beef bacon. The first spoonful will be creamy and savory with that unmistakable cheeseburger hit, and the pickle crunch at the end is the surprise that keeps you going back.
Kitchen confessions and lessons learned:
I once dumped the cheese in all at once with the pot still bubbling like a hot tub. It split. I cried (only a little). Solution: cool it down to a gentle simmer or keep-warm, add cheese gradually, and stir patiently. Another time I left the potatoes in giant cubes—pretty, but some were still firm. Cut them into ½-inch pieces for perfect tenderness under pressure. And if you accidentally heavy-hand the salt, add a splash more broth and a dollop of sour cream to balance.
Tips for Best Results
- Brown for flavor. Take an extra minute or two on the beef so you build that burger depth.
- Shred cheese yourself. Pre-shredded can be coated with anti-caking agents that resist melting.
- Keep heat gentle when adding dairy. Stir cheese and sour cream into a hot-but-not-boiling pot.
- Control thickness your way. Mash a few potatoes, simmer to reduce, or use a small cornstarch slurry.
- Taste last. Potatoes and dairy mute salt, so season again at the end.
- Customize the macros. Add cooked pasta or rice for high carb high protein low fat meals. Skip potatoes for a high protein keto meal plan style bowl.
Ingredient Substitutions & Variations
- Protein swaps: Use ground turkey or chicken for a lighter take that still supports low calorie high nutrition meals.
- Dairy options: Swap sour cream for Greek yogurt, or use a splash of evaporated milk for extra silk.
- Veg upgrades: Stir in peas, corn, or diced tomatoes for a ketchup-y burger twist.
- Spice it up: Add jalapeños or a dash of hot sauce if your crew likes heat.
- Ultra-smooth: Use a blend of cheddar and a little processed cheese for that classic, ultra-melty finish reminiscent of high protein ready made meals.
- Lower carb: Replace potatoes with cauliflower florets and reduce cook time by a minute—great for no prep healthy lunches and a flexible protein eating plan.
Serving Suggestions
This soup is a complete mood with a stack of warm burger buns (toasted, brushed with butter) or garlic toast you swipe through the bowl like it’s your job. Add a simple chopped salad with pickles and a quick mustard vinaigrette to double down on the burger theme. If you’re mapping out healthy meal plans for two or testing ready meals for 2, portion the soup and set up a tiny topping bar—pickles, green onions, extra cheese, and mustard—so each bowl feels customized and special. Soup night with options is the weeknight plot twist that gets cheers at the table.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Classic iced tea, sparkling water with lemon, or a ginger beer for peppery fizz.
- Sides: Apple slaw for crunch and sweetness, sheet-pan roasted broccoli, or oven fries dusted with paprika.
- Dessert: A small brownie or vanilla yogurt with berries—enough sweet to finish without a sugar crash, the spirit of low fat meal delivery without the delivery.
How to Store and Reheat Leftovers
Let the soup cool until warm (not hot), then pack it into airtight containers. It keeps up to 4 days in the fridge and gets even better overnight. For reheating, stovetop over medium heat or microwave in short bursts, stirring between intervals works best. If it thickens (it will), loosen with a splash of broth or milk. Taste and re-season—potatoes are little flavor sponges. This is where best meal prep plans shine: lunch that feels indulgent but still fits a protein meal plan, ready in minutes.
Make-Ahead and Freezer Tips
Cook the soup and cool it quickly—spreading the pot into shallow containers helps. Freeze up to 3 months. Thaw overnight in the fridge, then reheat gently and add a splash of broth or milk to revive creaminess. For the best texture post-freeze, stir in a little fresh cheese at the end. If you’re building a freezer stash for best high protein frozen meals, label portions with dates and serving sizes so future-you doesn’t have to guess.
Common Mistakes to Avoid
- Boiling after cheese. High heat can make dairy split. Keep it gentle.
- Skipping the sauté. Browning beef adds flavor you can’t fake later.
- Huge potato chunks. They cook unevenly under pressure. Aim for ½-inch dice.
- Under-seasoning. Taste at the end, especially after adding dairy.
- Adding toppings too early. Pickles and green onions go on the bowl, not in the pot, so they stay bright.
Frequently Asked Questions (FAQ)
Can I use frozen ground beef?
Thaw it first so it browns properly and cooks evenly in the Instant Pot.
Do I have to peel the potatoes?
Nope. Peeling gives a smoother finish; leaving skins adds texture and fiber. Your call.
What cheese melts best?
Sharp cheddar is classic. For extra-smooth results, use half cheddar and half a melt-friendly processed cheese.
How can I make it lower carb?
Swap potatoes for cauliflower and reduce pressure time slightly. It still tastes rich and burger-y—nice for a high protein keto meal plan week.
Can I make this on the stovetop?
Yes. Brown in a Dutch oven, simmer until potatoes are tender, then add cheese and sour cream off the heat.
How do I thicken the soup?
Mash a few potato pieces or whisk in a small cornstarch slurry, then simmer briefly.
What toppings work best?
Chopped pickles, green onions, extra cheese, a mustard drizzle, and crisp turkey bacon or beef bacon bring the burger shop energy.
Is it freezer-friendly?
Yes. Freeze in single portions for premade lunch meals that reheat beautifully.
Cooking Tools You’ll Need
- Instant Pot (6-quart works great)
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Box grater for cheese and carrots
- Measuring cups and spoons
- Ladle and airtight containers for storage
Final Thoughts
There’s a special kind of relief that comes from stirring a pot of something creamy, steamy, and undeniably comforting after a long day. This Instant Pot Cheeseburger Soup brings that vibe without making you babysit the stove. It’s nostalgic but fresh, rich yet balanced, and wildly adaptable to whatever’s happening in your week. I’ve made it when the fridge was half-empty, when friends popped over unannounced, and, oops, once when I realized I was out of pickles and improvised with a mustard swirl—which turned out to be iconic. The soup forgives, flexes, and feeds.
If you’re rotating through best meals to prep or balancing healthy boxed meals with a little DIY, add this to your list. It’s built for quick family meals, fits in a protein meal plan, and honestly tastes even better the next day. I hope your first spoonful gives you that same “wow, this is home” feeling it gives me—warm, savory, and just a little cheeky with those burger toppings.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Instant Pot Cheeseburger Soup
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil (if needed for browning)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced (or grated)
- 2 stalks celery, sliced
- 3 medium russet potatoes, peeled and diced (1/2-inch)
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp salt (more to taste)
- 1/4 tsp black pepper
- 4 cups chicken or beef broth
- 1 cup milk
- 1/2 cup heavy cream (or use more milk)
- 1 cup sharp cheddar cheese, shredded (freshly grated)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
- optional toppings: chopped pickles, sliced green onions, crisp turkey bacon or beef bacon, extra cheddar
Instructions
- Set the Instant Pot to Sauté. Add olive oil if needed, then crumble in the ground beef. Cook, stirring and breaking it up, until browned; drain excess fat if necessary.
- Add onion, carrots, celery, and garlic. Sauté 2–3 minutes until the onion softens and the mixture is fragrant.
- Stir in diced potatoes, paprika, dried parsley, dried basil, salt, and black pepper.
- Pour in the broth and scrape the bottom of the pot to release any browned bits. Cancel Sauté.
- Lock the lid and set valve to Sealing. Pressure cook on High for 8 minutes (5 minutes for smaller potato dice). Allow a 10-minute natural release, then quick-release any remaining pressure.
- Return to Sauté on Low/Normal. Stir in milk and heavy cream. Add the shredded cheddar gradually, stirring until completely melted and smooth.
- (Optional) For a thicker soup, stir in the cornstarch slurry and cook 2–3 minutes until slightly thickened.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and top with pickles, green onions, extra cheddar, and crisp turkey bacon or beef bacon.
