Cheeseburger Soup


  • 1 tsp olive oil
  • 6 slices bacon, diced
  • 1 ½ lbs. lean ground beef
  • 3 tbsp unsalted butter
  • 1 yellow onion, minced
  • 4 garlic cloves minced
  • 2 large carrots, diced
  • 2 celery stalks diced
  • 1 tbsp garlic powder
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tbsp yellow mustard
  • 2 tsp Worcestershire sauce
  • 1 large russet potato, large dice
  • 2 ½ cups beef broth
  • 1 ½ cups half and half
  • 2 cups shredded cheddar cheese
  • 5 scallions, diced for serving
  • Relish, for serving
  • Press Sauté – High/More for 30 minutes. Add the olive oil and bacon. Sauté for 8-12 minutes, or until the bacon is crispy and the fat has rendered. Strain the back from the fat and set aside. Discard all but 2 tsp of lingering bacon fat.
  • Add the ground beef to the inner pot, breaking up the beef into smaller pieces with the back of your wooden spoon. Sauté for 8-10 minutes, or until browned. Make sure to scrape up any browned bits from the bottom of the pan. Set aside.
  • Add the unsalted butter and stir until melted. Add the minced onion and garlic, and the diced carrots and celery. Sauté until the onions are translucent and the vegetables are fragrant, about 5-8 minutes.
  • Add the ground beef and bacon back to the inner pot. Stir to combine.
  • Add the garlic powder, paprika, salt, yellow mustard, Worcestershire sauce, potatoes, and beef stock. Stir to combine.
  • Add the lid and Pressure Cook on HIGH for 20 minutes. After 20 minutes, flip the valve to release any remaining pressure.
  • Stir in the half and half and shredded cheese until melted. Season to taste, if necessary.
  • Serve with diced scallions and a tablespoon of relish. Enjoy!
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