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Name: Instant pot cheeseburger soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 Tablespoons extra virgin olive oil; 1/2 onion, diced; 1 lb ground beef; 1 Tbsp Italian seasoning; 1 lb red potatoes diced; 3 cups beef broth; 1/2 cups heavy cream; 4 cups sharp cheddar cheese grated; 2 Tbsp parsley chopped; 1/2 tsp paprika; salt and pepper

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INGREDIENTS

2 Tablespoons extra virgin olive oil
1/2 onion, diced
1 lb ground beef
1 Tbsp Italian seasoning
1 lb red potatoes ; diced
3 cups beef broth
1/2 cups heavy cream
4 cups sharp cheddar cheese ; grated
2 Tbsp parsley ; chopped
1/2 tsp paprika
salt and pepper

INSTRUCTIONS

Add oil to your Instant Pot and select "Saute". Once oil is heated (it will get shiny), add the diced onion and ground beef. Add the Italian seasoning and a bit of salt and pepper.

Use a spoon to break up the ground beef and stir, cooking until the ground beef and onion are cooked through. Cancel the "saute" function. Drain the meat mixture if needed and return to the pot.

Add potatoes and broth to the pot. Add lid and lock into place. Set to seal and pressure cook for 3 minutes. Allow to naturally pressure release (NPR) for 10 minutes, then do a quick release for any remaining steam.

Place heavy cream in a measuring cup and add 2-3 tablespoons of the hot liquid from the pot. Stir to combine, then add the cream mixture to your pot. (this is called tempering and will keep the cold cream from curdling when it joins the hot broth)

Add your shredded cheddar cheese, one cup at a time, stirring after each addition to melt your cheese. Serve with a sprinkle of paprika, fresh chopped parsley, and extra cheese if you'd like. (yes please!!)

NOTES

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Instant pot cheeseburger soup

2 Tablespoons extra virgin olive oil
1/2 onion, diced
1 lb ground beef
1 Tbsp Italian seasoning
1 lb red potatoes diced
3 cups beef broth
1/2 cups heavy cream
4 cups sharp cheddar cheese grated
2 Tbsp parsley chopped
1/2 tsp paprika
 salt and pepper

Add oil to your Instant Pot and select "Saute". Once oil is heated (it will get shiny), add the diced onion and ground beef. Add the Italian seasoning and a bit of salt and pepper.
Use a spoon to break up the ground beef and stir, cooking until the ground beef and onion are cooked through. Cancel the "saute" function. Drain the meat mixture if needed and return to the pot.
Add potatoes and broth to the pot. Add lid and lock into place. Set to seal and pressure cook for 3 minutes. Allow to naturally pressure release (NPR) for 10 minutes, then do a quick release for any remaining steam.
Place heavy cream in a measuring cup and add 2-3 tablespoons of the hot liquid from the pot. Stir to combine, then add the cream mixture to your pot. (this is called tempering and will keep the cold cream from curdling when it joins the hot broth)
Add your shredded cheddar cheese, one cup at a time, stirring after each addition to melt your cheese. Serve with a sprinkle of paprika, fresh chopped parsley, and extra cheese if you'd like. (yes please!!)

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Nutrition

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Serving Size: 1 Recipe (1874g)
Recipe Makes: 1 Recipe

Calories: 3785
Calories from Fat: 2519 (67%)

Amt Per Serving		% DV

	Total Fat 279.9g	373 %
	Saturated Fat 154.2g	771 %
	Monounsaturated Fat 95.5g
	Polyunsanturated Fat 9.6g
Cholesterol 944.4mg		291 %
Sodium 4881.7mg		168 %
Potassium 4252mg		112 %
Total Carbohydrate 84.7g		25 %
	Dietary Fiber 8.9g	36 %
	Sugars, other 75.8g
Protein 230.5g		329 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3785

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