Instant Pot Cheeseburger Soup (Keto) Recipe
Introduction
This Instant Pot Cheeseburger Soup is a creamy, hearty dish that captures the flavors of a classic cheeseburger in a comforting bowl. Perfect for keto diets, it’s packed with savory beef, roasted tomatoes, and rich cheese, all cooked quickly in your pressure cooker.
Ingredients
- 2 lb 80/20 ground beef
- 1 small sweet onion, chopped
- 6 cloves garlic, finely chopped
- 1 28 oz pack fire roasted diced tomatoes
- 2 cups beef bone broth or beef stock
- 8 oz cream cheese or dairy-free cream cheese
- 4 tsp Worcestershire sauce
- 1 tbsp garlic powder
- 1 tbsp sea salt
- Raw onions (for topping)
- Green onion, chopped (for topping)
- Pickle, chopped (for topping)
- Tomatoes, chopped (for topping)
- Cheddar cheese (for topping)
- Lettuce, chopped (for topping)
Instructions
- Step 1: Turn on the Instant Pot to sauté mode. Add the ground beef and cook for about 5–7 minutes until no pink remains. Remove the beef from the pot and set aside.
- Step 2: Add the chopped onions to the pot and sauté for 5 minutes. Then add the garlic and cook for another minute. Return the cooked beef to the pot and season with salt and pepper to taste.
- Step 3: Stir in the fire roasted diced tomatoes, beef bone broth or stock, Worcestershire sauce, garlic powder, and sea salt. Place the cream cheese on top and allow it to soften, then mix everything well.
- Step 4: Close the Instant Pot lid and cook on high pressure for 10 minutes. After cooking, perform a quick release and stir the soup again until smooth and creamy.
- Step 5: Serve the soup hot in bowls and add your favorite fresh toppings such as raw onions, green onions, pickles, chopped tomatoes, cheddar cheese, and lettuce.
Tips & Variations
- For a thicker consistency, use less bone broth or allow the soup to simmer a few minutes longer after pressure cooking.
- Swap cream cheese with a dairy-free alternative to keep the recipe dairy-free and keto-friendly.
- Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
- Use ground turkey instead of beef for a leaner version of the soup.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a creamy texture. The soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup without an Instant Pot?
Yes, you can prepare this soup on the stovetop by browning the beef first, then simmering the ingredients together in a pot over medium heat until the flavors meld and the cream cheese melts smoothly, about 20–30 minutes.
Is this soup suitable for a keto diet?
Absolutely. This soup is low in carbs and uses keto-friendly ingredients like beef, cream cheese, and bone broth, making it a great choice for those following a ketogenic lifestyle.
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Instant Pot Cheeseburger Soup (Keto) Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Low Carb
Description
This Instant Pot Cheeseburger Soup is a rich, creamy keto-friendly recipe that delivers all the classic flavors of a cheeseburger in a comforting, hearty soup. Made with ground beef, fire-roasted tomatoes, cream cheese, and a blend of savory seasonings, this easy-to-make dish is perfect for a satisfying low-carb meal.
Ingredients
Soup Base
- 2 lb 80/20 ground beef
- 1 small sweet onion, chopped
- 6 cloves garlic, finely chopped
- 1 (28 oz) pack fire roasted diced tomatoes
- 2 cups beef bone broth or beef stock
- 8 oz cream cheese or dairy-free cream cheese
- 4 tsp Worcestershire sauce
- 1 tbsp garlic powder
- 1 tbsp sea salt
- Salt and black pepper, to taste
Toppings
- Raw onions, sliced
- Green onion, chopped
- Pickles, chopped
- Tomatoes, chopped
- Cheddar cheese, shredded
- Lettuce, chopped
Instructions
- Sauté the Beef: Turn on the Instant Pot to sauté mode. Add the ground beef and cook for about 5-7 minutes, stirring occasionally until no pink remains. Remove the cooked beef from the pot and set aside.
- Sauté Onions and Garlic: In the same pot, add the chopped sweet onions and sauté for 5 minutes until softened. Then add the finely chopped garlic and cook for another 1 minute until fragrant.
- Combine Ingredients: Return the cooked beef to the Instant Pot. Add the fire-roasted diced tomatoes, beef bone broth or stock, Worcestershire sauce, garlic powder, sea salt, and season with additional salt and black pepper to taste. Lay the cream cheese on top without stirring initially.
- Pressure Cook: Close the Instant Pot lid securely and make sure the valve is set to sealing. Cook on high pressure for 10 minutes. When done, quick release the pressure carefully.
- Finish and Serve: Open the lid and mix the soup thoroughly to incorporate the cream cheese and blend all flavors. Ladle the soup into bowls and garnish with your choice of fresh toppings such as raw onions, green onions, pickles, chopped tomatoes, cheddar cheese, and lettuce. Serve hot.
Notes
- This soup is keto-friendly and can be made dairy-free by using dairy-free cream cheese.
- Adjust salt and spices according to your taste preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- For a thicker soup, reduce the broth slightly or add a thickening agent like xanthan gum if desired.
- If you prefer a smoother texture, use an immersion blender to blend part of the soup before adding cream cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot Cheeseburger Soup, keto cheeseburger soup, low carb soup, ground beef soup, creamy cheeseburger soup, easy Instant Pot recipes
