Instant Pot Cheese Burger Soup
Place your garlic, onion, mustard and olive oil into the Instant Pot.
Do the rest of your preparation and leave it ready and waiting for you on the chopping board.
Sauté your Instant Pot ingredients via the sauté button set to manual for 10 minutes.
Add the seasoning and stir well.
Add the minced beef, add additional salt and pepper and then stir again.
Add your carrot, potatoes and coconut milk and stir again.
When the sauté has done its 10 minutes, add 2 cups of the water and place the lid on the Instant Pot and set the valve to sealing. Set to the soup mode for 15 minutes and when done manually remove the sealing and when the steam has gone you can open it.
Add your cheese and give it a good stir before serving it.
If you want to be healthy and have a lower calorie burger soup then we thoroughly recommend that you swap the creamy sauce for a large can of tinned tomatoes instead. It can be just as delicious and feel like a bolognese meets a cottage pie.
Unlike when you cook on the hob it is all at one temperature so make sure when sautéing that you don’t leave it and that you stir it all the time and have adequate liquid in the bottom to stop it burning.
Serve with my air fryer croutons– as bread and soup just belong together!
We have found the best place to source ground/minced beef to make Instant Pot Cheese Burger Soup is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.
Calories: 560kcal | Carbohydrates: 22g | Protein: 14g | Fat: 48g | Saturated Fat: 34g | Cholesterol: 47mg | Sodium: 174mg | Potassium: 927mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5390IU | Vitamin C: 16.6mg | Calcium: 131mg | Iron: 5.9mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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