When it comes to cooler weather, it’s best to put on fuzzy socks, cuddle under a warm blanket and turn on a fun family movie and try to forget about the chill that’s going on outside. While Phoenix doesn’t get as cold as some parts of the United States (especially when temps are in the negative numbers!)
While I may have spent 20 years of my life in the chilly state of Minnesota, Arizona temps work perfectly for this girl who doesn’t love to shovel white fluff. This deliciously comforting cheeseburger soup is the perfect solution to a cold winter night – and it’s so easy to whip up in the Instant Pot, crockpot or on the stove top.
Choices choices!
After two years of having an Instant Pot, I’m still madly in love with the appliance that has made meal time so much easier. This soup is one of my favorite recipes to make in the Instant Pot and requires simple ingredients that come together to make a soup that will be on your meal rotation for years to come!
Start by browning a half pound of ground beef in your Instant Pot, seasoning with salt and pepper. Once browned, set the ground beef aside in a separate bowl.
Add 3 your diced potatoes, and 4 cups of chicken broth to your Instant Pot, and lock the lid. Seal the valve, and cook for 12 minutes on high pressure.
Release the pressure and carefully open the lid. Combine 1/2 C. half and half with 2 Tbsp of flour in a cup, and stir until the mixture is smooth. Pour that into the Instant Pot along with 1/2 C. cheese, your reserved browned ground beef, and 4 oz cubed cream cheese. Push the soup function and allow the top to remain off… your goal is to warm the soup enough to melt that cream cheese.
After a few minutes, give it a stir, add your salt and pepper, to taste, and ladle into bowls. Top with additional shredded cheese, and chopped parsley – yum!
Ingredients
- 1/2 lb ground beef, browned
- 3 russet potatoes, peeled and diced (roughly 3 C.)
- 5 C. chicken broth
- 1/2 - 3/4 C. half and half
- 2 Tbsp all purpose flour
- 4 oz cream cheese, cubed
- 1 carrot, shredded
- 1/2 C. shredded cheddar + additional for garnish
- salt and pepper, to taste
- garnish: parsley, chopped, and shredded cheddar cheese
Instructions
- Add the diced potatoes to your Instant Pot with the chicken broth. Cover, and seal the valve. Cook for 12 minutes on manual (high pressure). Quick release, and carefully open the lid.
- Use a potato masher to mash some of the potatoes (roughly half), and leave some whole - this leads to a thicker soup.
- In a cup, combine the half and half with the flour and beat until smooth. Add that to the pot along with the carrots, shredded cheddar, and cubed cream cheese. Give it a stir.
- Push the "soup" function and allow the cover to remain off. Your goal is to warm the pot enough to melt that cream cheese - don't allow it to boil.
- After 4-5 minutes, give the pot a stir to distribute the cream cheese; add salt and pepper, to taste., and turn soup function off.
- Ladle the soup into bowls, top with shredded cheddar, chopped parsley, and enjoy.
- Refrigerate leftovers and enjoy within 72 hours.
Notes
To cook on the stove top, add diced potatoes to your dutch oven and bring to a boil. Turn the heat to low/medium and allow to simmer for 15-20 minutes until soft. Then proceed with the rest of the recipe.
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