Instant Pot cheeseburger soup, originally from Taste of Home, is a rich and creamy, cheesy soup made with ground beef, potatoes, onions, and carrots in a cheese soup base. This Instapot soup is a huge hit and makes enough for a crowd.
Turn the Instant Pot on to sauté mode. Add the ground beef and onion. Sauté until the meat is slightly pink (don’t completely cook the meat as it will continue cooking under pressure) and the onion is translucent. It should take about 3 to 5 minutes. Drain excess grease before proceeding.
Add the broth and potatoes to the Instant Pot, making sure that the potatoes are evenly spread out in the pot.
Add in the soup, onion powder, garlic, and salt and pepper. Do not mix.
Place the lid on the Instant Pot and twist to seal. Close the pressure valve on top by pushing it away from you. Set the pressure cooker to high pressure for one minute. Once it has finished cooking, let the pressure release naturally for 10 minutes, then do a quick release on the pressure by releasing the pressure valve manually.
Set the Instant pot to cancel, and then turn on sauté mode. Once the ingredients to start to simmer, slowly add in the cream. Stir to fully incorporate, then add in the green onions. Mix.
Stirring slowly with a large spoon, fold in the shredded cheese. Mix until melted and well incorporated.
You can top with chopped bacon, more cheese, and green onions. Season with additional salt and pepper to your taste.