Easy Instant Pot Cheeseburger Soup ~ The Moody Blonde

I’m not sure when I first made cheeseburger soup but it was quite a few years ago. I think I saw it on Pinterest or something. I started by making it in the slow cooker, and then when I got an Instant Pot, I changed the recipe and started making Instant Pot Cheeseburger Soup. If you look around, there are several variations of this soup, but this is a very basic and delicious option.

Instant Pot Cheeseburger soup is a comfort food that combines the bold flavor of a juicy cheeseburger with the comforting broth of soup. Once you try it, you’ll wonder where it’s been all your life!

Ingredients for Instant Pot Cheeseburger Soup:

1 lb lean ground beef
1/2 stick butter
1 medium onion, chopped
1 medium carrot, chopped
1 32 oz carton chicken stock
4 tbsp all-purpose flour
1 cup milk
1/2 lb elbow macaroni
8 oz shredded cheddar cheese
salt and pepper to taste

Directions:

Using the saute function, melt 1 tbsp butter in the Instant Pot. Add onion and carrot and cook until tender, approximately 6 minutes. You can skip this step if you have some Instant Pot Mirepoix in the freezer!

Add the ground beef and cook until browned. If there is a lot of grease, drain it. If you used 93 or 96 percent lean meat, you shouldn’t have much to drain. But you don’t want to end up with a super greasy soup.

Add the remaining butter, the flour, and the chicken stock. It seems weird to just dump the flour in there, but it doesn’t need to be made into a roux or anything.

Stir and cover.

Using the manual setting, cook for 20 minutes on high pressure. If you’ve got an Instant Pot, use the soup button.

In the meantime, cook the macaroni separately on the stovetop according to directions. You’ll want it to stay separate from the soup so it doesn’t get mushy. I usually make an entire pound of pasta so that I have leftovers for other things. Pasta salad, anyone?

Quick pressure release.

Stir in the milk, macaroni, and cheese until the cheese is melted throughout. You want to do this right away so that the cheese melts right, because if the soup is not hot enough, the cheese will clump up.

Add elbow macaroni to a bowl and ladel the soup on top. Mix well.

Enjoy!

Can I make this soup in the slow cooker?

You absolutely can! To make Instant Pot cheeseburger soup in a slow cooker, first brown the meat on the stovetop.

Next, add all ingredients except for the milk, macaroni, cheese, and flour. Omit the flour altogether. You can add it in a slurry at the end if you want to thicken the soup a little.

Set the slow cooker for 5 hours on high. This will make the hamburger nice and tender and cook the vegetables.

While the slow cooker is on, prepare the macaroni on the stovetop according to directions.

When the slow cooker is finished, add the milk and cheese. Stir well.

Serve over macaroni.

Can I freeze it?

I wouldn’t suggest freezing this soup. The cheese separates from the stock when it thaws.

How long will Instant Pot Cheeseburger Soup last?

The soup will last up to 3 days when stored in an airtight container in the refrigerator. Store the macaroni separately in the refrigerator to keep it from getting mushy in the soup.

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