Cheeseburger Soup
Easy cheeseburger soup recipe that you can make using your pressure cooker.
Prep Time
10 minutes
mins
Cook Time
5 minutes
mins
Course:
Soup
Cuisine:
American
Servings:
4
Calories:
434
kcal
- 1
lb
ground beef
- 1
small onion diced
- 2
tsp.
minced garlic
- 2
large russet potatoes
scrubbed and cut into cubes
- 2
large carrots
sliced
- 2-3
celery stalks
cut into pieces
- 2 10.5 oz cans of cheese soup
- 3
C.
chicken broth
- 1/2
C.
half & half
- 1
tsp.
salt
- 1/2
tsp.
pepper
- 1
tsp.
dried parsley
- 1
tsp.
basil
- 1
tsp.
garlic powder
-
Place the ground beef, garlic and diced onion in the instant pot and turn on the saute function. Cook the meat through and drain off the grease.
-
Add the cubed potatoes, carrots and celery.
-
Add the salt, pepper, parsley, basil and garlic powder.
-
Pour the chicken broth over the top and give the mixture a stir.
-
Place the lid on the instant pot and seal shut.
-
Press manual and set the timer to 5 minutes on high pressure making sure the valve is sealed shut.
-
Once the instant is done cooking carefully vent.
-
Carefully remove the lid after venting and stir in the (2) cans of cheese soup and the half & half stirring to combine.
-
Replace the lid and let the mixture continue to warm through. You can also keep the lid off and turn the saute function back on and let the soup and cheese mixture heat through.
-
Serve immediately.
Calories:
434
kcal
|
Carbohydrates:
24
g
|
Protein:
25
g
|
Fat:
27
g
|
Saturated Fat:
11
g
|
Cholesterol:
91
mg
|
Sodium:
1256
mg
|
Potassium:
1122
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
5289
IU
|
Vitamin C:
31
mg
|
Calcium:
132
mg
|
Iron:
7
mg