Instant Pot Bacon Cheeseburger Soup is the ultimate comfort food in a bowl — creamy, hearty, and bursting with cheeseburger flavor. This soup delivers all the nostalgic satisfaction of a bacon cheeseburger, but in spoonable form, and it’s done in about 30 minutes. With tender potatoes, savory beef, melty cheese, and smoky bacon bits, it’s a crowd‑pleaser that works for weeknight dinners or lazy weekends. Plus, using the Instant Pot means you get deep flavor fast, with minimal fuss. Let’s dive into making this cozy, irresistible soup.
Why You’ll Love This Recipe
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All the flavors of a juicy bacon cheeseburger, but in comforting soup form
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Fast and mostly hands‑off once in the Instant Pot
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Great for feeding a crowd or making leftovers
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Creamy and hearty thanks to heavy cream, potatoes, and cheeses
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Flexible and forgiving — easy to adapt or tweak based on what you have
Ingredients
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1 lb lean ground beef
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1 cup diced yellow onion
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2 cups water
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3 cups frozen diced hash brown potatoes
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10.5 oz condensed cheddar cheese soup (canned)
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10.5 oz condensed cream of bacon soup (canned)
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1 tablespoon onion powder
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1 tablespoon garlic powder
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1 teaspoon salt
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1 teaspoon pepper
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2 cups heavy cream
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1 bunch green onions, chopped
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2 cups shredded triple cheddar cheese blend
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1 cup real bacon bits
For topping (optional):
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1 cup shredded triple cheddar cheese blend
Step‑by‑Step: How to Make Instant Pot Bacon Cheeseburger Soup
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Set Instant Pot to Sauté Less (low heat) for 7 minutes.
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Add a dab of margarine or butter to lightly coat the bottom of the pot.
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Add the ground beef and diced onions. Crumble and stir frequently as it cooks.
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Note: when the Sauté cycle ends, the ground beef may still be slightly pink—that’s okay.
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Pour in the water (2 cups).
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Add the frozen diced hash brown potatoes, spreading them out evenly (don’t stir in yet).
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Add the canned condensed cheddar cheese soup and cream of bacon soup.
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Sprinkle in the onion powder, garlic powder, salt, and pepper. Do not stir.
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Place the lid on the Instant Pot and turn the steam release handle to the Sealing position.
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Set to Pressure Cook High for 1 minute.
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When cooking finishes, immediately switch the steam release handle to Venting for a quick release.
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Remove the lid, and then stir the contents thoroughly.
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Set the Instant Pot back to Sauté Less for 7 more minutes.
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Add the heavy cream, chopped green onions, shredded cheddar cheese, and bacon bits. Stir well.
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Let the soup simmer in Sauté mode, stirring occasionally, until the Instant Pot turns off.
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Serve the soup in bowls and, if desired, top with extra shredded cheddar cheese.
Helpful Tips
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Brown the beef thoroughly (even if still slightly pink at stop) so it adds flavor.
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Don’t stir before pressure cooking — layering helps prevent scorching.
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Use full‑fat canned soups (cheddar, cream of bacon) — low‑fat versions may alter texture.
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If your Instant Pot tends to burn, add a bit more water (¼ cup) under the potatoes before topping.
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Stir gently once the soups are added to prevent breaking apart the potatoes.
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For a thicker soup, let it simmer a little longer; for thinner, add a splash of milk or broth.
Substitutions And Variations
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Potatoes: Use fresh diced potatoes (russet or Yukon gold) instead of frozen hash browns.
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Creamy base: Swap heavy cream for half-and-half or whole milk (though texture will be lighter).
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Cheese options: Use a single cheddar, pepper jack, or a mix — adjust to your taste.
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Vegetables: Add diced bell pepper, celery, or even corn for extra veggies.
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Meat swap: Use ground turkey or chicken for a leaner version (increase seasoning accordingly).
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Bacon: Instead of bacon bits, crisp up real bacon and crumble it for better texture and flavor.
Storage Instructions
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Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
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Reheating: Warm gently over medium heat on the stove, stirring often; add a splash of milk or cream if thick.
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Freezing: The heavy cream and potatoes can separate after freezing, so freezing isn’t ideal. If you must, freeze before adding cream/cheese/bacon, then thaw and finish the soup fresh.
Nutritional Information
(Estimated per serving, assumes 6 servings)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 420–480 kcal |
| Protein | 18–22 g |
| Carbohydrates | 20–25 g |
| Fat | 30–35 g |
| Saturated Fat | 15–18 g |
| Cholesterol | ~100–120 mg |
| Sodium | ~900–1,100 mg |
| Fiber | 1–2 g |
| Sugar | 2–4 g |
Note: These values are estimates and may vary depending on specific brands and ingredient variations.
Serving Suggestions
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Serve with crusty bread, garlic bread, or cheddar biscuits for soaking up every drop.
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Add a side salad with crisp greens to balance out richness.
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Garnish with extra green onions, bacon bits, or a dash of hot sauce for a spicy kick.
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Pair with a cold pickle or coleslaw to contrast the creamy, savory flavors.
Frequently Asked Questions About Instant Pot Bacon Cheeseburger Soup
Q: Is it okay to use fresh potatoes instead of frozen hash browns?
Absolutely! Just peel and dice fresh potatoes—russet or Yukon gold work best—into small, even cubes. Keep in mind that fresh potatoes may take a bit longer to cook, so you might want to add an extra minute to the pressure cooking time.
Q: What if my soup is too thick or too thin?
If it’s too thick, stir in a little milk, broth, or extra cream until you reach your desired consistency. If too thin, simmer it longer in Sauté mode (uncovered) to reduce and thicken. Be sure to stir occasionally to prevent scorching.
Q: Can I omit heavy cream for a lighter version?
You can substitute half-and-half or whole milk, but be aware the texture will be lighter and less rich. The soup might separate slightly if heated too rapidly, so warm gently.
Q: Can I make this on the stovetop instead of an Instant Pot?
Absolutely. Brown beef and onions in a large pot, then add water, potatoes, soups, and spices. Simmer until potatoes are tender (about 15–20 minutes). Then stir in cream, cheese, onions, and bacon bits and heat until melted. Watch carefully to avoid burning on the bottom.
Q: Is this soup freezer-friendly?
Because of the cream, cheese, and potatoes, freezing may cause separation and grainy texture. If you choose to freeze, do so before adding dairy and cheese. Freeze the base (beef, potatoes, canned soups). When reheating, thaw fully and then finish by stirring in cream, cheese, and bacon bits just before serving.
Q: How do I reheat leftovers without it becoming gritty or curdled?
Reheat over low to medium heat, stirring constantly. If the soup seems to separate, add a splash of milk or cream and stir until it’s smooth again. Avoid boiling, which can break the emulsion of cheese and cream.
(~150 words total in FAQ section)
Conclusion
Thank you for trying this Instant Pot Bacon Cheeseburger Soup — I hope it becomes one of your go-to comfort meals for busy nights or cozy weekends. I absolutely love how the flavors meld: savory beef, smoky bacon, sharp cheddar, and the gentle bite of potatoes, all in one warm, creamy bowl. It’s fast, satisfying, and simple to make. I’m so glad you’re part of this food‑loving community — your willingness to try new recipes inspires me. Enjoy every spoonful, and may your kitchen always be filled with good aromas, happy readers, and full bellies. Happy cooking, and bon appétit!
Print
Instant Pot Bacon Cheeseburger Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This rich and creamy Instant Pot Bacon Cheeseburger Soup is everything you love about a bacon cheeseburger in a cozy bowl. It’s fast, flavorful, and loaded with ground beef, cheddar, potatoes, and real bacon bits — all made in the pressure cooker. Perfect for weeknight dinners or family gatherings.
Ingredients
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 (optional):
1 cup shredded triple cheddar cheese blend
Instructions
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Set Instant Pot to Sauté Less (low heat) for 7 minutes.
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Add a dab of margarine or butter to lightly coat the bottom of the pot.
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Add the ground beef and diced onions. Crumble and stir frequently as it cooks.
-
Note: when the Sauté cycle ends, the ground beef may still be slightly pink—that’s okay.
-
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Pour in the water (2 cups).
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Add the frozen diced hash brown potatoes, spreading them out evenly (don’t stir in yet).
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Add the canned condensed cheddar cheese soup and cream of bacon soup.
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Sprinkle in the onion powder, garlic powder, salt, and pepper. Do not stir.
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Place the lid on the Instant Pot and turn the steam release handle to the Sealing position.
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Set to Pressure Cook High for 1 minute.
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When cooking finishes, immediately switch the steam release handle to Venting for a quick release.
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Remove the lid, and then stir the contents thoroughly.
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Set the Instant Pot back to Sauté Less for 7 more minutes.
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Add the heavy cream, chopped green onions, shredded cheddar cheese, and bacon bits. Stir well.
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Let the soup simmer in Sauté mode, stirring occasionally, until the Instant Pot turns off.
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Serve the soup in bowls and, if desired, top with extra shredded cheddar cheese.
Notes
Use fresh potatoes if preferred; just dice them small.
Add extra milk or broth if soup thickens too much when reheating.
Can be made with ground turkey or chicken for a leaner version.
Best enjoyed fresh — freezing may affect texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Serving Size: 1½ cups
- Calories: 460
- Sugar: 3 g
- Carbohydrates: 24 g
- Protein: 21 g