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30-Minute Cheeseburger Soup

A low fat ground beef and veggie soup blended with a 2-ingredient cheese sauce.

Course Main Course
Cuisine American
Keyword cheeseburger soup, high protein soup, instant pot recipe, ninja foodi recipe, pressure cooker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 190 kcal
Author Mason Woodruff

Ingredients

  • 1 lb Ground Beef I used 96/4
  • 1/2 tsp Kosher Salt and Black Pepper
  • 2 (300g) Sweet Onions diced
  • 5 (400g) Baby Yukon Gold Potatoes cubed
  • 2-3 (150g) Carrots sliced
  • 4 cloves (20g) Garlic minced
  • 2 Tbsp Chopped Parsley
  • 1 Tbsp Ground Mustard
  • 1/2 tsp Dill Weed optional
  • 2 C (480g) Low Sodium Chicken Broth
  • 1 C (227g) Fat Free Greek Yogurt
  • 1/2 C (56g) Cheddar Powder**

Instructions

  1. Use the sauté function of your pressure cooker to brown the ground beef. Add salt and pepper halfway through cooking.

  2. When the beef is fully cooked, add the potatoes, carrots, onion, and garlic, stirring everything together.

  3. Add the parsley, ground mustard, dill weed, and chicken broth, stirring everything together once more.

  4. Cook on high pressure for 10 minutes with quick release pressure (vent as soon as it's finished cooking).

  5. While the soup cooks, mix the cheddar powder and Greek yogurt together. Add the yogurt and cheese mixture to the soup once you've vented. Stir well and leave the pressure cooker on its keep warm function.

  6. Optional: pan fry bacon, chop fresh green onions, and grate some fresh cheddar cheese for toppings.

Recipe Notes

**For ingredient notes about cheddar powder replacements, making this soup dairy free, and more, see the post above. 

Nutrition Facts
30-Minute Cheeseburger Soup
Amount Per Serving (1 cup (250g))
Calories 190 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 17g6%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.