Insta-Cooker Bacon Cheeseburger Soup with Potatoes

5 minutes


  • 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


  1. Set Instant Pot to Saute Less for 7 minutes.
  2. Add a dab of margarine or butter to the pot.
  3. Add the ground beef and diced onions to the pot.
  4. Crumble the ground beef well as it’s cooking.
  5. When the Instant Pot turns off, the ground beef will still be slightly pink.
  6. Add the water to the pot.
  7. Add the frozen diced potatoes to the pot and spread them out evenly.
  8. Add the cheddar cheese soup, cream of bacon soup, onion powder, garlic powder, salt and pepper to the pot. Do not stir!
  9. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 1 minute.
  10. When the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and perform a quick release.
  11. Remove the lid, stir the contents well and set the Instant Pot to Saute Less for 7 minutes.
  12. Add the heavy cream, chopped green onions, shredded cheddar cheese and bacon bits to the pot.
  13. Stir well.
  14. Leave the soup to continue cooking, stirring occasionally, until the Instant Pot turns off.
  15. Ladle the soup into bowls and sprinkle with shredded cheddar before serving.
  16. Enjoy!

Recipe Credit: This is Not Diet Food

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