INSTANT POT CHEESEBURGER SOUP RECIPES

Steps:

• Add olive oil 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 sirloin. 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 heavy cream 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!

Steps:

• Select the SAUTE button on your Instant Pot.
• Add ground beef, carrot, celery, onion and dried parsley. Brown meat and soften vegetables.
• Press CANCEL on Instant Pot.
• Drain grease off meat mixture and return to Instant pot.
• Add potatoes and chicken broth to pot.
• Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
• HIGH pressure for 4 minutes.
• When cook time is finished, use quick release. When pressure is released, remove lid.
• Select the SAUTE button and bring broth back to a simmer.
• Stir in milk mixed with flour, velveeta cubes, sour cream, real bacon bits and remaining tablespoon of butter. Continue to stir until smooth and thickened.
• Press CANCEL on Instant Pot.
• Ladle soup into bowls and serve!