Cozy, family-friendly comfort food that’s perfect all year long.
This Instant Pot Cheeseburger Soup takes all the flavors of a cheeseburger and turns them into a creamy, hearty soup that your whole family will love. It’s an easy weeknight dinner that tastes indulgent but fits right into a healthy, low point lifestyle.
We are sharing tips to help you get the best results when making this recipe. If you don't need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You'll Love this Recipe ⭐
Quick and easy to make in your Instant Pot
A creamy soup recipe that feels like comfort food but is lightened up
Packed with tons of flavor from lean ground beef or turkey
Perfect for cold weather nights or cozy weekends at home
Great for meal prep — reheats beautifully in an airtight container
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Olive OIl Cooking Spray
- White onion
- Ground sirloin
- Italian seasoning
- Sea salt & black pepper
- Red potatoes
- Beef broth
- Fat free half n half
- Reduced fat sharp cheddar cheese
- Fresh parsley
- Smoked paprika
⚙️ How to Make Instant Pot Cheeseburger Soup
Step 1: Sauté the meat
Turn on sauté mode and add olive oil. Brown the lean ground beef (or turkey) with diced onion. Drain grease and deglaze the bottom of the pot with a splash of broth to avoid a burn warning.
Step 2: Add the base
Add potatoes, remaining broth, Italian seasoning, salt, and pepper. Stir well.
Step 3: Pressure cook
Seal the lid and cook on high pressure for 6–7 minutes.
Allow a quick release when done and wait for the remaining steam to escape.
Step 4: Make it creamy
Set to sauté again. Stir in the cream cheese, heavy cream, and milk. Mix until smooth. Add the cornstarch slurry and cook for 2–3 minutes, stirring until thickened.
Step 5: Add the cheese
Turn off heat and let the soup rest for 2–3 minutes before adding sharp cheddar cheese. Stir until melted and smooth.
🧀 Tips for the Perfect Cheeseburger Soup
- Use lean ground beef or turkey to keep it light and WW-friendly.
- If the soup is too thick, stir in a few tablespoons of broth or milk.
- To make it low carb, swap the potatoes for cauliflower florets.
- Freeze leftovers in a sealed soup bag or airtight container for up to 3 months.
- This delicious soup tastes even better the next day as the flavors deepen.
🥣 Serving Suggestions
Top with green onions, extra shredded cheese, or a dollop of sour cream.
Serve with a small side salad or low-point garlic toast for a full meal that your entire family will enjoy.
🧊 Storage
Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove top or in the microwave.
More Soup Ideas
- 15 Bean Soup
- Weight Watchers Taco Soup
- Weight Watchers Minestrone Soup Recipe
- Slow Cooker Southwest Chicken Rice Soup
More Delicious Recipes To Try
Instant Pot Cheeseburger Soup
Equipment
- Instant Pot
Ingredients
- Olive OIl Cooking Spray
- ½ medium white onion finely diced
- 1 lbs. ground beef 95%
- 1 TBSP Italian seasoning
- Sea salt & black pepper to taste
- 1 lbs. red potatoes chopped small
- 3 cup beef broth preferably organic, divided
- ½ cup fat free half n half
- 4 cup reduced fat sharp cheddar cheese finely shredded
- 2 TBSP fresh parsley finely chopped
- ½ tsp smoked paprika
Instructions
- Add olive oil spray to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
- Once hot, add the diced onion and ground beef. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the onion develops some color and the beef is mostly browned, approximately 6-7 minutes.
- Push the “Keep Warm/Cancel” button and add the red potatoes and beef broth. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining steam before carefully removing the lid.
- To prevent curdling, temper the half and half by adding 2-3 tablespoons of the hot liquid from inside the Instant Pot® to it before adding it to the container. Stir to combine.
- Add the cheddar cheese, one cup at a time, and stir until completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired. Enjoy!
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