Go Back
–+ servings
Print

Instant Pot Cheesy Hamburger Soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 - 8 servings

Ingredients

  • 2 lbs. ground beef
  • 1 onion, chopped
  • 1 quart chicken broth
  • 2 cups water
  • 4 cups peeled and chopped potatoes
  • 1 lb. carrots, diced
  • 2-4 stalks celery, diced
  • 1 stick butter
  • ¾ cup flour
  • 3 cups milk
  • 1½ lbs. velveeta, cubed
  • Salt and pepper, to taste

Instructions

  • Hit the saute button and add the ground beef and onion to the pressure cooker pot.
  • Cook until no longer pink, breaking up and stirring as you go.
  • Remove the pot, drain the grease, and return the pot to the Instant Pot.
  • Add the broth, water, and vegetables.
  • Close the pot and set the cook time for 10 minutes.
  • Let the pressure release naturally for five to ten minutes, then release remaining pressure.
  • While the pressure releases, melt the butter in a sauce pan on the stove.
  • Whisk in the flour and cook for one minute.
  • Whisk in the milk.
  • Add the Velveeta and stir until the cheese is melted and the sauce is thickened.
  • Add the cheese sauce to the pressure cooker pot and stir to combine.
  • Season with salt and pepper.