Today I have a Cheeseburger Soup recipe for you to try! Do you have an Instant Pot?  If not- think about getting you one, saves time and it's amazing! 

I love my Instant Pot. Why...because it makes me a better cook!  One thing that bothers me about being an adult is you have to COOK, and it is even worse if you are a mom.  Cooking is not my thing, and if I ever make enough money to hire a chef, I WILL!  I'm an okay cook, my family eats my food and doesn't get sick- phew!  

The past six months, I've been cooking a lot more- you know everyone's home now. There are so many other things I want to be doing instead of cooking, but the family needs to eat. I've asked both my kids if they're going to learn how to cook, and they said no, and I didn't marry a chef, so I'm stuck being the cook.  So instead of being a negative nancy about cooking (haha), I decided to jump on the INSTANT POT bandwagon.  

Now at first, my Instant Pot scared me but let me tell you this appliance is a BUSY MOM'S dream.  Heck, any mom's dream! It is super easy and fast! Today I want to share with you one of my favorite things to cook in the Instant Pot- Soup! Are you ready to showcase your Instant Pot cooking skills? 

Instant Pot® Cheeseburger Soup

Prep time: 15 minutes
Active cook time: 10 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4-6

Ingredients:

2 T. extra virgin olive oil
½ medium white onion, finely diced
1 lbs. ground sirloin
1 T. Italian seasoning
Sea salt & black pepper, to taste
1 lbs. red potatoes, chopped small
3 c. beef broth, preferably organic, divided
½ c. heavy cream
4 c. sharp cheddar cheese, finely shredded
2 T. fresh parsley, finely chopped
½ t. smoked paprika

Directions:

1.    Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting. 

2.    Once hot, add the diced onion, and ground sirloin. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the onion develops some color and the beef is mostly browned approximately 6-7 minutes. 

      Push the “Keep Warm/Cancel” button and add the red potatoes and beef broth. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes. 

     When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining steam before carefully removing the lid. 

     To prevent curdling, temper the heavy cream by adding 2-3 tablespoons of the hot liquid from inside the Instant Pot® to it before adding it to the container. Stir to combine. 

     Add the cheddar cheese, one cup at a time, and stir until completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if desired. Enjoy! 

     Let me know if you enjoyed this recipe!