Here in Wisconsin, we are experiencing some extremely cold temperature. You would think this was something new to us, for how everyone is acting over this cold. But quite honestly, its normal to get 20-30 degrees below zero in the month of February. That’s not even including the wind-chill.
Due to the cold temperature, Mark decided it was a good time to make a soup. If it was his choice, we would eat soup every week. However, I don’t really mind as I love the left overs! Something about left over soup, it just tastes better the second time around!!
He was feeling something that was filling, lots of meat and fillings in it. So we decided on this Bacon Cheeseburger Soup. We made something fairly similar just a couple of weeks ago, but this time we added some potatoes. Continue to read below to see how I threw this recipe together!!
This is an instant pot based recipe! I love the convenience of the IP, little dishes, dump and go, and quick! This soup takes roughly 30 minutes in total, coming to pressure and cooking!
If you would prefer a bit of a thicker soup, you can certainly make a cornstarch roux. This is more of a brothy type of soup, but totally packed with the bacon cheeseburger flavor! Spice it up and add some pickles to the top !
Check out the full recipe below!
Instant Pot Bacon Cheeseburger Soup
Ingredients
- 1 lb Ground Beef
- 1/2 Onion - Diced
- 1/4 Tomato
- 3 Large Potatoes - Peeled & Diced
- 3 Cups Chicken Broth
- 2 Cups Shred Colby Jack
- 1/2 Cup Heavy Whipping Cream
- Garlic Powder
- Oregano
- Parsley
- Pepper
- Season Salt
- 1 Tbsp. Olive Oil
- Bacon Bits
Instructions
1. Turn the instant pot on Sautee, once its reads HOT, add in the olive oil and burger. Add in the spices while the meat is sautéing to ensure flavor gets into the meat.
2. Once the burger is all sautéed, drain out an excess fat. Than add in the onions. Sautee for 5 minutes and than mix together the meat and onions.
3. Add the diced potatoes, tomatoes and the chicken broth.
4. Place lid on the IP and ensure the vent is on sealing. Set it for 20 minutes on Manual or Pressure Cook.
5.Once the IP is finished and beeps, quick release. Stir the soup and add in your cheese, bacon bits and heavy whipping cream. Place the lid back on the pot and allow cheese to melt. DO NOT turn pot on.
6. Serve up a desired size bowl and top with bacon bits.
Notes
- You may use different spices if you prefer. You can leave out the tomato if you don't like it. But it does add in some flavor.
- Quick Release: When the pot is finished cooking, turn the knob over to venting. Some liquid may come out, depending on how full your pot is. If this happens, be sure to do a controlled vent. Meaning, just turn the knob for a couple seconds, than back to sealing, back to venting. Do this a few times and it should control the liquid from coming out and spewing all over the counter. NEVER place a towel over the vent!!
- Bacon Bits- I prefer to use real bacon bits. They are a couple dollars and are found over by the salad dressings at the store. Adds so much great flavor!!
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Looks good Meg. And I am always looking for recipes for my instant pot. Thank you.
You’re very welcome Sharon. I hope you give it a try!!