Creamy Instant Pot Cheeseburger Soup Recipe

This Instant Pot Cheeseburger Soup is a hearty, family-friendly comfort dish that captures all the flavors of a cheeseburger without Velveeta or canned soup. It’s easy to make, feeds a crowd, and adapts well to stovetop or slow cooker methods.

Can You Use a Crockpot?
Making Homemade Croutons
What Cheese To Use
Recipe

24Btie Instant Pot Cheeseburger Soup Recipe by Christian Guzman

Ingredients

This version of cheeseburger soup combines ground beef, potatoes, and rich cheese into a creamy, satisfying bowl. Potatoes stretch the meat so a single pound of ground beef can feed more people, especially when served with a side or over pasta or noodles.

Leftovers are great reheated and can be extended by stirring in cooked wide noodles, rice, or toasted bread croutons. The recipe is flexible—adjust seasonings, cheese type, and dairy to taste.

Can You Use a Crockpot?

Yes. Brown the ground beef in a skillet and cook the onion until softened. Transfer the cooked meat and onion to the slow cooker with the potatoes, seasonings, and liquid. Cook on high for about 2–3 hours or on low until the potatoes are tender. Stir in the cream cheese and shredded cheddar near the end so the dairy melts smoothly. If you prefer a thicker soup, stir in a cornstarch slurry and cook a little longer to achieve the desired consistency.

For quicker weeknight cooking, the Instant Pot is faster, but the Crockpot is convenient if you want to set it and leave it for the day.

chopped onions and potatoes on a cutting board

Making Homemade Croutons

Homemade croutons add a crunchy contrast to the creamy soup. Use leftover bread—cheesy or flavored loaves like jalapeño cheese bread make excellent croutons for extra flavor. Chill the bread to make slicing easier, cut into bite-sized cubes, and toast:

Air fryer: 5–7 minutes at medium heat, tossing halfway through.
Oven: Spread on a baking sheet and toast at 350°F for 3–6 minutes, tossing once.

Season with a bit of olive oil, salt, and garlic powder before toasting if desired.

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What Cheese To Use

A block of sharp cheddar is recommended for the best melt and flavor. Freshly shredding a block of cheese gives a creamier result than pre-shredded cheese, which often contains anti-caking agents that can interfere with melting. For milder flavor, use medium cheddar; for a tangier bowl, choose sharp or extra-sharp cheddar. You can also blend cheeses—try mixing cheddar with Monterey Jack or a small amount of Parmesan for depth.

shredding cheddar cheese with a box grater — A box grater makes quick work of shredding a block of cheese.

More Soup Recipes

If you enjoy this cheeseburger soup, try other comforting soups such as tomato-based noodle soups, creamy gnocchi soup, Italian sausage chili, or green chile chicken soup. Soups are versatile and make excellent meal prep for busy weeks.

Recipe

Instant Pot Cheeseburger Soup

A creamy, cheesy soup with ground beef and potatoes made in an Instant Pot for a quick, satisfying meal.

Prep Time: 5 minutes Cook Time: 45 minutes Finishing: 10 minutes Total Time: ~1 hour

Servings: 8

Ingredients

2 tablespoons Olive Oil
1 pound Ground Beef
1 medium Onion, chopped
1 teaspoon Better Than Bouillon (chicken or beef)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Bragg Sprinkle Seasoning or other Italian seasoning
1 pound Potatoes (about 2 medium Russet), peeled and chopped into ½” pieces
3 cups Water
4 ounces Cream Cheese, softened and cut into pieces
2 cups Cheddar Cheese, shredded
½ cup Half and Half
1 tablespoon Cornstarch (optional)
1 tablespoon Water (for cornstarch slurry, optional)

Instructions

Set the Instant Pot to Sauté. Add olive oil and ground beef. Crumble and cook until nearly done, about 5–6 minutes. Drain excess fat, leaving about 2 tablespoons.
Add the chopped onion and sauté until fragrant and softened, about 3–5 minutes.
Stir in Better Than Bouillon, onion powder, garlic powder, Bragg seasoning, salt, and pepper. Heat for about a minute to incorporate the bouillon.
Cancel the Sauté function. Add the potatoes and 3 cups water to the pot.
Secure the lid and set the valve to Sealing. Cook on Manual/High pressure for 3 minutes, then allow a natural release. Total cook time including pressurizing and release will be about 25–30 minutes.
When the pressure has released, open the lid and return the pot to Sauté or keep it warm. Add cream cheese and stir until melted. Gradually add shredded cheddar, stirring constantly until fully incorporated. Stir in the half and half.
To thicken, whisk the cornstarch and 1 tablespoon water to make a slurry. Slowly stir it into the soup and cook for another 5–8 minutes until the soup reaches your desired thickness. Turn off the Instant Pot when finished.

Notes & Tips

Garnish bowls with chopped green onion and extra shredded cheddar. Croutons or toasted bread cubes add great texture. You can swap the bouillon paste for stock, powder, or a bouillon cube if you prefer.

Stovetop method: Follow the same steps in order in a large pot, simmering the potatoes until tender. Crockpot method: Brown beef and onion first, then combine with other ingredients (except dairy) and cook until potatoes are soft. Add dairy near the end.

Leftovers keep well in the refrigerator for a few days and reheat gently over low heat or in the microwave. To extend the soup, stir in cooked pasta, rice, or extra vegetables.

Nutrition (per serving)

Estimated values are provided for general guidance; refer to package labels for exact nutrition information if you have dietary concerns.

Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates. If you have specific dietary needs, calculate nutrition and ingredient amounts based on product labels. The authors are not liable for individual results from using this recipe.

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