Bacon Cheeseburger Potato Soup Instant Pot Recipe
I haven’t shared many Instant Pot soup recipes on my blog, but this Bacon Cheeseburger Potato Soup Instant Pot Recipe was too good to keep to myself. It brings together classic cheeseburger flavors in a simple, easy-to-make meal. Every bowl is loaded with savory beef, smoky bacon and tender potatoes, so it’s satisfying without feeling overdone.
For another cozy option, try our Creamy Roasted Red Pepper and Tomato Soup next. Cheeseburger soup may sound heavy or greasy, but it doesn’t have to be.
When it’s made the right way, the broth stays smooth and rich while the potatoes become tender without falling apart. Sharp cheddar and crispy bacon add a bold, savory finish to every spoonful. It’s quick, comforting and full of familiar burger flavor, making it a great choice when you want an easy meal that still feels hearty.
What Makes This Bacon Cheeseburger Potato Soup Instant Pot Recipe Work
The Bacon Cheeseburger Potato Soup Instant Pot Recipe works because browning the bacon and beef near 350°F creates fond before any liquid enters. A full deglaze protects the pot from a burn warning. High Pressure then softens 1-inch Yukon Gold cubes in 8 minutes without turning them into mash.
Keeping the soup near 160°F matters once dairy enters. Sharp cheddar melts smoothly at that temperature and cornstarch thickens without boiling. For another cozy dinner built around gentle cooking, try [Easy Slow Cooker Tomato Soup for Cozy Fall Dinners](https://leagueofcooking.
com/easy-slow-cooker-tomato-soup-for-cozy-fall-dinners/).
Ingredient List
- Thick-cut bacon: Cut into uneven 1/2-inch pieces so some stay crisp after pressure cooking.
- 85/15 ground beef: Use cold beef and break it into rough crumbles for stronger browning.
- Yellow onion: Finely diced to sweeten the savory base without leaving large pieces.
- Carrot: Peeled and diced to 1/4 inch for color and mild sweetness.
- Celery stalk: Diced to 1/4 inch so it softens at the same rate as the carrot.
- Garlic: Minced just before cooking for a fresh toasted aroma.
- Smoked paprika: Adds a gentle smoky note that supports the bacon.
- Dried thyme: Crushed between your fingers before adding to release its aroma.
- Low-sodium beef broth: Divided so one cup can deglaze the pot before pressure cooking.
- Worcestershire sauce: Adds savory depth and a mild tang to the broth.
- Dijon mustard: Sharpens the cheeseburger flavor without making the soup taste mustardy.
- Kosher salt: Start with this amount and adjust after the cheese melts.
- Black pepper: Freshly ground for a clean peppery finish.
- Yukon Gold potato: Scrubbed and cut into irregular 1-inch cubes so they stay creamy yet intact.
- Whole milk: Whisked into the slurry to lighten the cream without making the broth watery.
- Heavy cream: Adds body and helps the cheddar melt into a smooth broth.
- Cornstarch: Whisked with dairy and water to thicken the soup without flour.
- Water: Use cool water so the cornstarch disperses without clumping.
- Cream cheese: Softened and cut into small pieces so it melts evenly on Keep Warm.
- Sharp cheddar: Freshly shredded and divided between the soup and the final garnish.
- Green onion: Thinly sliced and scattered over each bowl just before serving.
- Flat-leaf parsley: Roughly chopped for a fresh green finish.
Tools You’ll Need
- 6-quart electric pressure cooker: A 6-quart Instant Pot gives the soup enough headroom and steady pressure, while a smaller cooker can overfill and foam into the valve.
- Heatproof wooden spoon: A sturdy spoon scrapes browned fond without scratching the insert, while a flimsy silicone tool may leave stuck bits that trigger a burn warning.
- Chef’s knife: An 8-inch sharp knife cuts 1-inch potato cubes evenly, while a dull blade crushes the edges and causes uneven cooking.
- Liquid measuring cup: A 2-cup glass measure keeps broth and dairy ratios accurate, while guessing can leave the soup thin or overly thick.
- Box grater: A medium-hole grater creates thin cheddar shreds that melt near 160°F, while thick chunks may stay stringy.
How to Make Bacon Cheeseburger Potato Soup Instant Pot Recipe
Step 1: Brown the bacon and ground beef
Set the Instant Pot to Sauté High and let the inner pot reach about 350°F for 3 minutes. Add the thick-cut bacon and stir every 30 seconds for 4 to 5 minutes. Transfer half the crisp pieces for garnish. Then add the 85/15 ground beef.
Press it into one layer and leave it untouched for 2 minutes before breaking it into rough crumbles. Cook the beef for another 3 to 4 minutes and scrape the bottom as the edges turn deep brown. You’ll hear the sizzling soften when most moisture has evaporated. The bacon should look dark amber and the beef should lose its pink center.
Go longer and the bacon tastes bitter. Brown at 350°F so the Maillard reaction builds a savory base.
Tip: Use 85/15 ground beef because leaner meat can taste dry after pressure cooking.
Step 2: Soften the vegetables and deglaze
Keep Sauté High at about 350°F. Add the diced yellow onion, carrot and celery to the browned meat. Stir from the bottom every minute for 4 minutes. Add minced garlic, smoked paprika and dried thyme during the final 30 seconds.
Then pour in 1 cup of beef broth and scrape firmly until every browned bit releases from the base. The vegetables should look glossy and slightly softened while the onion turns translucent at the edges. You’ll smell toasted garlic and smoky paprika right before the broth goes in. The bottom must feel smooth under the spoon.
Miss a stuck patch and the cooker may trigger a burn warning. Deglaze fully because trapped fond overheats under pressure.
Tip: Dice the vegetables to about 1/4 inch so they soften evenly without disappearing.
Step 3: Pressure cook the Yukon Gold potatoes
Add the remaining beef broth, Worcestershire sauce, Dijon mustard, kosher salt and black pepper. Fold in the 1-inch Yukon Gold potato cubes so most sit beneath the liquid. Lock the lid and cook on High Pressure for 8 minutes. The liquid reaches about 242°F.
Then allow a 5-minute natural release before venting the remaining pressure. The potatoes should hold their rough cube shape but yield when pressed against the side. The broth will look slightly cloudy from released starch and the vegetables will appear fully softened. (I tested 10 minutes first, the potatoes broke down too much.
Eight minutes keeps real chunks. ) Release too early and the centers stay firm. Eight minutes balances tenderness with structure.
Tip: Cut every Yukon Gold potato cube close to 1 inch so none stay chalky.
Step 4: Thicken the broth and melt the cheddar
Switch to Keep Warm and let the soup settle near 160°F for 2 minutes. Whisk whole milk, heavy cream, cornstarch and cool water until smooth. Pour the slurry into the soup while stirring in slow circles. Cook for 3 to 4 minutes.
Then add softened cream cheese and shredded sharp cheddar in three handfuls, stirring after each addition. The Bacon Cheeseburger Potato Soup Instant Pot Recipe is ready when the broth coats a spoon and a finger leaves a clean trail. The color should shift from brown-gold to creamy orange. You’ll see no cheese strings or white cream cheese flecks.
Boiling can split the dairy and make the cheddar grainy. Hold near 160°F because gentle heat keeps the emulsion smooth.
Tip: Shred cheddar from a block because bagged cheese often contains starch that dulls the melt.
Step 5: Ladle and finish each bowl
Keep the soup between 150°F and 160°F and rest it for 5 minutes. Stir once from the bottom so the beef and potatoes redistribute. Ladle one portion into a round white ceramic bowl. Finish with 2 tablespoons reserved crisp bacon, 2 tablespoons shredded sharp cheddar, chopped green onion and flat-leaf parsley.
Serve within 10 minutes. The bowl should show creamy orange broth around uneven potato cubes and beef crumbles. The cheddar on top should soften at the edges without disappearing. Green onion and parsley add fresh color like the reference photos.
Wait too long and a skin forms across the surface. Rest 5 minutes because the starch finishes hydrating and thickens the bowl.
Tip: Warm serving bowls with hot water for 2 minutes so the soup stays creamy longer.
Tips and Tricks
- Let the Instant Pot preheat on Sauté High for 3 minutes before adding bacon so the first pieces sear instead of steaming.
- Reserve exactly half the bacon after crisping. Pressure-cooked bacon softens, while the reserved portion keeps a crunchy finish.
- Scrape the insert until it feels completely smooth after adding 1 cup broth. One stuck patch can trigger the burn warning.
- Cut Yukon Gold potatoes into 1-inch cubes and weigh 2 pounds after trimming. Smaller pieces can collapse during the 8-minute pressure cycle.
- Let pressure release naturally for 5 minutes. A faster release can make the starchy broth surge toward the valve.
- Turn off Sauté before adding dairy and hold near 160°F. Boiling above 180°F can split the cheddar.
- Add sharp cheddar in three handfuls and stir 20 seconds between additions. This keeps the fat and moisture emulsified.
- Finish each bowl with 2 tablespoons crisp bacon and 2 tablespoons cheddar for balanced texture without burying the potatoes.
- Add 1 diced jalapeño with the onion and use pepper Jack instead of 1 cup sharp cheddar for a spicy burger-shop twist.
- Stir in 1/2 cup chopped dill pickles after pressure cooking for brighter cheeseburger flavor and a gentle crunch.
- Replace the smoked paprika with 1 tablespoon barbecue sauce and add 1/2 teaspoon chipotle powder for a smoky barbecue version.
- Use ground turkey and dairy-free cheddar for a lighter variation, then shorten pressure cooking to 7 minutes if the potatoes are cut smaller.
Substitutions & Variations
- Whole milk and heavy cream: Use 1 1/2 cups unsweetened oat milk plus 2 tablespoons dairy-free cream cheese. — The soup becomes lighter and slightly sweeter. Keep it below 170°F because oat milk can thin when boiled.
- Sharp cheddar and cream cheese: Use 1 1/2 cups dairy-free cheddar shreds plus 4 ounces dairy-free cream cheese. — The melt will be less glossy and may need 2 extra minutes on Keep Warm. Stir continuously to reduce graininess.
- Cornstarch: Use 1/4 cup all-purpose flour whisked into the milk. — This adds gluten and creates a more opaque broth. Simmer at 180°F for 5 minutes so the flour doesn’t taste raw.
- Worcestershire sauce: Use 2 teaspoons gluten-free tamari plus 1 teaspoon apple cider vinegar. — This keeps the recipe gluten-free and adds a saltier edge. Reduce kosher salt by 1/4 teaspoon.
- 85/15 ground beef: Use 1 pound ground turkey with 1 tablespoon olive oil. — The soup tastes lighter and less beefy. Brown the turkey for 6 minutes because it releases less fat and color.
- Yukon Gold potato: Use 2 pounds russet potatoes cut into 1 1/4-inch cubes. — Russets break down more and thicken the broth. Pressure cook for only 6 minutes. For another potato dinner, try Sheet Pan Chicken Thighs and Potatoes for an Easy Dinner.
Storage Tips
Cool the Bacon Cheeseburger Potato Soup Instant Pot Recipe within 2 hours and refrigerate it in a shallow airtight container. It keeps for 3 to 4 days below 40°F. Freeze individual portions for up to 2 months with 1 inch of headspace.
The potatoes may soften and the dairy can look slightly separated after thawing, so freezing is useful but not ideal. Reheat one portion over medium-low heat near 165°F for 6 to 8 minutes. Stir every minute and add 2 tablespoons whole milk if the soup has thickened.
Don’t let it boil because the cheddar can separate. Discard the soup if it smells sour, develops bubbles while cold or shows a slimy surface.
Bacon Cheeseburger Potato Soup Instant Pot Recipe
Ingredients
- 8 ounces Thick-cut bacon Cut into uneven 1/2-inch pieces so some stay crisp after pressure cooking.
- 1 pound 85/15 ground beef Use cold beef and break it into rough crumbles for stronger browning.
- 1 medium Yellow onion Finely diced to sweeten the savory base without leaving large pieces.
- 2 medium Carrot Peeled and diced to 1/4 inch for color and mild sweetness.
- 2 large Celery stalk Diced to 1/4 inch so it softens at the same rate as the carrot.
- 3 cloves Garlic Minced just before cooking for a fresh toasted aroma.
- 1 teaspoon Smoked paprika Adds a gentle smoky note that supports the bacon.
- 1 teaspoon Dried thyme Crushed between your fingers before adding to release its aroma.
- 4 cups Low-sodium beef broth Divided so one cup can deglaze the pot before pressure cooking.
- 1 tablespoon Worcestershire sauce Adds savory depth and a mild tang to the broth.
- 2 teaspoons Dijon mustard Sharpens the cheeseburger flavor without making the soup taste mustardy.
- 1 teaspoon Kosher salt Start with this amount and adjust after the cheese melts.
- 1/2 teaspoon Black pepper Freshly ground for a clean peppery finish.
- 2 pounds Yukon Gold potato Scrubbed and cut into irregular 1-inch cubes so they stay creamy yet intact.
- 1 cup Whole milk Whisked into the slurry to lighten the cream without making the broth watery.
- 1/2 cup Heavy cream Adds body and helps the cheddar melt into a smooth broth.
- 3 tablespoons Cornstarch Whisked with dairy and water to thicken the soup without flour.
- 3 tablespoons Water Use cool water so the cornstarch disperses without clumping.
- 4 ounces Cream cheese Softened and cut into small pieces so it melts evenly on Keep Warm.
- 2 cups Sharp cheddar Freshly shredded and divided between the soup and the final garnish.
- 3 medium Green onion Thinly sliced and scattered over each bowl just before serving.
- 2 tablespoons Flat-leaf parsley Roughly chopped for a fresh green finish.
Instructions
- Set the Instant Pot to Sauté High and let the inner pot reach about 350°F for 3 minutes. Add the thick-cut bacon and stir every 30 seconds for 4 to 5 minutes. Transfer half the crisp pieces for garnish. Then add the 85/15 ground beef. Press it into one layer and leave it untouched for 2 minutes before breaking it into rough crumbles. Cook the beef for another 3 to 4 minutes and scrape the bottom as the edges turn deep brown. You’ll hear the sizzling soften when most moisture has evaporated. The bacon should look dark amber and the beef should lose its pink center. Go longer and the bacon tastes bitter. Brown at 350°F so the Maillard reaction builds a savory base.
- Keep Sauté High at about 350°F. Add the diced yellow onion, carrot and celery to the browned meat. Stir from the bottom every minute for 4 minutes. Add minced garlic, smoked paprika and dried thyme during the final 30 seconds. Then pour in 1 cup of beef broth and scrape firmly until every browned bit releases from the base. The vegetables should look glossy and slightly softened while the onion turns translucent at the edges. You’ll smell toasted garlic and smoky paprika right before the broth goes in. The bottom must feel smooth under the spoon. Miss a stuck patch and the cooker may trigger a burn warning. Deglaze fully because trapped fond overheats under pressure.
- Add the remaining beef broth, Worcestershire sauce, Dijon mustard, kosher salt and black pepper. Fold in the 1-inch Yukon Gold potato cubes so most sit beneath the liquid. Lock the lid and cook on High Pressure for 8 minutes. The liquid reaches about 242°F. Then allow a 5-minute natural release before venting the remaining pressure. The potatoes should hold their rough cube shape but yield when pressed against the side. The broth will look slightly cloudy from released starch and the vegetables will appear fully softened. (I tested 10 minutes first, the potatoes broke down too much. Eight minutes keeps real chunks.) Release too early and the centers stay firm. Eight minutes balances tenderness with structure.
- Switch to Keep Warm and let the soup settle near 160°F for 2 minutes. Whisk whole milk, heavy cream, cornstarch and cool water until smooth. Pour the slurry into the soup while stirring in slow circles. Cook for 3 to 4 minutes. Then add softened cream cheese and shredded sharp cheddar in three handfuls, stirring after each addition. The Bacon Cheeseburger Potato Soup Instant Pot Recipe is ready when the broth coats a spoon and a finger leaves a clean trail. The color should shift from brown-gold to creamy orange. You’ll see no cheese strings or white cream cheese flecks. Boiling can split the dairy and make the cheddar grainy. Hold near 160°F because gentle heat keeps the emulsion smooth.
- Keep the soup between 150°F and 160°F and rest it for 5 minutes. Stir once from the bottom so the beef and potatoes redistribute. Ladle one portion into a round white ceramic bowl. Finish with 2 tablespoons reserved crisp bacon, 2 tablespoons shredded sharp cheddar, chopped green onion and flat-leaf parsley. Serve within 10 minutes. The bowl should show creamy orange broth around uneven potato cubes and beef crumbles. The cheddar on top should soften at the edges without disappearing. Green onion and parsley add fresh color like the reference photos. Wait too long and a skin forms across the surface. Rest 5 minutes because the starch finishes hydrating and thickens the bowl.
Notes
Nutrition
Bacon Cheeseburger Potato Soup Instant Pot Recipe FAQ
Yes. Brown the bacon and beef and dice the vegetables up to 24 hours ahead. Refrigerate them separately below 40°F, then start the pressure cycle when you’re ready. Don’t cut the potatoes early unless you keep them submerged in cold water.
The Bacon Cheeseburger Potato Soup Instant Pot Recipe may look thin before the slurry hydrates. Keep it near 160°F and stir for 3 to 4 minutes after adding the cornstarch mixture. If it still runs off a spoon, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and add half at a time.
Don’t fully double it in a 6-quart model because the volume can cross the safe fill line. Increase the recipe by 50 percent and keep the 8-minute pressure time unchanged. Use an 8-quart cooker for a true double batch.
Use certified gluten-free Worcestershire sauce or replace it with tamari and apple cider vinegar. Cornstarch already keeps the soup flour-free. Check the beef broth label too because some brands use wheat-based flavoring.
Serve it with toasted focaccia or a crisp green salad to balance the rich cheddar broth. Our Sourdough Discard Focaccia (easy No-waste Recipe) works especially well. Warm slices at 350°F for 6 minutes before serving.
You can freeze it, but the dairy and potatoes may become slightly grainy after thawing. Cool the soup within 2 hours and freeze it for up to 2 months. Thaw overnight and reheat slowly with 2 tablespoons fresh cream per bowl.
Final Thoughts
This is one of my signature soup recipes. The Bacon Cheeseburger Potato Soup Instant Pot Recipe combines browned beef, smoky bacon and a thick cheddar broth. There’s no canned cheese soup here, that’s the shortcut version. It does take a few careful steps, but it’s worth every minute.
Each bowl is packed with tender potato chunks, beef and bacon, then topped with cheddar and green onion. I knew this version was a winner when everyone went back for seconds. Serve it with Sourdough Discard Focaccia (easy No-waste Recipe) or finish the meal with [Crockpot Apple Crisp Recipe, Easy Slow Cooker Apple Crisp for Fall](https://leagueofcooking.
com/crockpot-apple-crisp-recipe-easy-slow-cooker-apple-crisp-for-fall/). Then share your bowl and tag the recipe.
Cheeseburger soup takes the beef, cheddar, mustard and pickle-friendly flavors of a classic burger and turns them into a warm, spoonable Midwestern comfort meal.
