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Instant Pot Bacon Cheeseburger Soup with Potatoes is a hearty pressure cooker soup recipe loaded with ground beef, crumbled bacon, diced hash brown potatoes, chopped green onions and cheddar cheese.

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Instant Pot Bacon Cheeseburger Soup with Potatoes is an easy lunch or dinner recipe the whole family will love.

This creamy hamburger soup is packed with flavour.

This Instant Pot soup recipe takes about thirty minutes from start to finish and serves six people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this bacon cheeseburger soup, I started by setting my Instant Pot to Saute Less for 7 minutes.

Then I added a dab of margarine to the pot.

I dumped some lean ground beef and diced yellow onion to the pot.

I crumbled the ground beef well as it cooked.

When the Instant Pot turned off, the ground beef was still slightly pink.

I added some water to the pot.

Then I added some frozen diced hash brown potatoes to the pot.

I gently spread the potatoes out.

Then I added some condensed cheddar cheese soup, condensed cream of bacon soup, onion powder, garlic powder, salt and pepper to the pot.

I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 1 minute.

When the Instant Pot was done cooking, I immediately turned the steam release handle to the venting position and performed a quick release.

Then I removed the lid from the Instant Pot.

I stirred the contents well and set the Instant Pot to Saute Less for 7 minutes.

Then I added some heavy cream, chopped green onions, shredded triple cheddar cheese blend and crumbled bacon to the pot.

I stirred well and left the soup to continue cooking, stirring occassionally, until the Instant Pot turned off.

Then the bacon cheeseburger soup was ready to serve.

I sprinkled some more shredded cheddar cheese on top of the soup after scooping it into bowls.

This creamy cheeseburger soup with potatoes is the perfect comfort food for cold weather.

If you are looking for a simple and delicious soup recipe for your Instant Pot, then you need to try this Instant Pot Bacon Cheeseburger Soup with Potatoes!

More Instant Pot Soup Recipes You’ll Love…

More Instant Pot Ground Beef Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Instant Pot Bacon Cheeseburger Soup with Potatoes:

• 1 lb lean ground beef
• 1 cup diced yellow onion
• 2 cups water
• 3 cups frozen diced hash brown potatoes
• 10.5 oz condensed cheddar cheese soup
• 10.5 oz condensed cream of bacon soup
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 2 cups heavy cream
• 1 bunch green onions, chopped
• 2 cups shredded triple cheddar cheese blend
• 1 cup real bacon bits

Topping

• 1 cup shredded triple cheddar cheese blend

How to Make Instant Pot Bacon Cheeseburger Soup with Potatoes:

1. Set Instant Pot to Saute Less for 7 minutes.
2. Add a dab of margarine or butter to the pot.
3. Add the ground beef and diced onions to the pot.
4. Crumble the ground beef well as it’s cooking.
5. When the Instant Pot turns off, the ground beef will still be slightly pink.
6. Add the water to the pot.
7. Add the frozen diced potatoes to the pot and spread them out evenly.
8. Add the cheddar cheese soup, cream of bacon soup, onion powder, garlic powder, salt and pepper to the pot. Do not stir!
9. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 1 minute.
10. When the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and perform a quick release.
11. Remove the lid, stir the contents well and set the Instant Pot to Saute Less for 7 minutes.
12. Add the heavy cream, chopped green onions, shredded cheddar cheese and bacon bits to the pot.
13. Stir well.
14. Leave the soup to continue cooking, stirring occasionally, until the Instant Pot turns off.
15. Ladle the soup into bowls and sprinkle with shredded cheddar before serving.
16. Enjoy!

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