This instant pot cheeseburger soup is the perfect healthy spin on a classic American comfort food. It is a quick and easy low carb dinner to make that will easily be a family favorite!

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Cheeseburgers with extra cheese are one of my favorite cheat foods. Unfortunately, they are not good for you which limits my ability to eat them as much as I would like. To fix this problem, I made this easy recipe to emulate all of the flavors of the best cheeseburger with tons of flavor without the calories. This is a great recipe because it has a short cook time, easy prep, great flavor, and healthy ingredients! Not surprisingly, I love this during the cold weather since it is such a hearty and cozy meal.

What is Cheeseburger Soup?

Cheeseburger soup includes ingredients with all of the flavors of a cheeseburger and is the perfect way to fulfill my cravings! The soup typically includes the main ingredients of a burger, less the bun. It is like a whole meal in a bowl of hot delicious soup!

What Do I Need to Prepare This Delicious Soup?

The best part of this recipe is how simple it is. Pick up the following ingredients to include in this amazing cheeseburger soup recipe.

• Extra lean ground beef
• Salted butter
• White onion
• Celery
• Carrots
• Garlic cloves
• Tomato
• All purpose flour
• Kosher salt
• Black pepper
• Low sodium chicken broth
• Yukon gold potatoes
• Cauliflower
• Light sharp cheddar cheese
• Green onions

Optional toppings you could add include dill pickle or sour cream. Simply add whatever your favorite toppings to a regular cheeseburger!

Tips to Preparing the Best Instant Pot Cheeseburger Soup

While the full recipe instructions are available below, here are some tips to one of my favorite instant pot soup recipes!

• The first thing we will do is set your instant pot to the sauté setting and let it heat up. Once the pot is hot, melt your butter and add your ground beef. Cook, breaking the meat apart with a wooden spoon. As the beef gets close to being fully cooked, add the onion, celery, carrots, garlic, and tomato and cook, stirring often until the vegetables soften and garlic becomes fragrant.
• Add the flour and salt and pepper. Stir often until the flour is fully cooked. This is an important step, because the flour is what will help thicken the base of the soup. Once the flour is cooked through, add the chicken broth to the soup and stir along the bottom to bring up the brown bits. This is what will give the soup its great flavor!
• Turn the sauté function off and add the potatoes and cauliflower. Close the lid and cook on high pressure for ten minutes. At the end of the cooking cycle, quick release the pressure and remove the lid. Remove the cauliflower with some potatoes and a couple tablespoons of the hot liquid. Blend together in a mixer or food processor until well combined and then stir it back into the soup.
• The last step is to stir in the shredded cheese until it is fully incorporated. Serve immediately. Top with green onions, some extra cheese and whatever other toppings you would like. Enjoy!

This is the perfect recipe for picky eaters, since it sneaks in so many veggies. For this and many reasons, this is one of my favorite instant pot recipes!

Other Soup Recipes For You

If you loved this recipe and are looking for more soups the whole family will love, check out the quick links below!

• Easy Instant Pot Chicken Posole Verde
• Portuguese Chicken Soup (Canja)
• Greek Chicken Soup (Avgolemono)
• Slow Cooker Split Pea Soup
• Hearty Chicken Noodle Soup
• Mom's Hearty Beef Soup