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

Scale

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