The pot lid rattles and you know dinner is almost ready. You catch that familiar steam cues creeping out, promising something warm and filling is just a moment away. The cozy kitchen smells kinda like you’re about to dive into a big bowl of comfort, dang it’s the best kinda anticipation.
You smell the garlic and onions mingling with that hearty ground beef and think back to all those times you wished for a one-pot wonder. Well here it is y’all, and you’re about to be smilin’ all the way through dinner. The tender pull on the meat when you stir makes ya feel like it’s been simmering for hours, but nope, the pressure cooker did its thing fast.
It’s a slow cooker cheeseburger soup kinda night, where every spoonful wraps you up like your favorite blanket. You remember you got those russet potatoes slowly melting into the broth, giving it that depth and creaminess that’s just right. And that bit of cheddar cheese soup? Ohhh it’s the secret handshake for creamy help, combined with Velveeta or your fave melting cheese for that perfect cheesy melt.
What Makes Pressure Cooking Win Every Round
- Pressure cooking gets that beef tender real quick so you get the tender pull without waiting forever.
- It locks in all the broth depth making each bite rich and full of flavor.
- Using natural release helps keep everything juicy and prevents splatters.
- Steam cues tell you just when the magic’s done and it’s safe to slow release.
- It saves you time while still cooking those potatoes just right, no mushy mess.
- You get hands-off cooking, perfect to prep and just wait for dinnertime bliss.
All the Pieces for This Meal
- 1 pound ground beef – you can swap this for chicken, pork, turkey, or even sausage if you’re feeling adventurous.
- 1 small sweet onion, diced – get that sweetness mingling in the broth.
- 2 cloves garlic, minced – fresh is best, but jarred works too.
- 4 cups low sodium chicken broth – low sodium so you control how salty it ends up.
- 3 medium russet potatoes, peeled and diced – about 1-inch cubes, Yukon gold would also work nice.
- 12 ounces frozen peas and carrots (optional) – sneaky veggies to make you feel better about dinner.
- 10.5 ounce can cheddar cheese soup – you’ll find it near canned soups in the store, or sub cream of chicken if you can’t find it.
- ½ teaspoon black pepper – just a little kick.
- 1 cup heavy cream – this ain’t milk, gotta have that rich creaminess.
- 8 ounces Velveeta, cut into cubes (optional) – if you’re not into Velveeta, just use a good melting cheese you like.
Your Complete Cooking Timeline
- Start by browning your ground beef in the pressure cooker on sauté mode to get that gorgeous color and flavor. Drain excess fat if you like.
- Add diced onions and minced garlic to the browned beef and cook for a couple minutes till fragrant.
- Pour in the low sodium chicken broth and stir in your peeled and diced potatoes. Toss in frozen peas and carrots if you’re using them.
- Sprinkle in that half teaspoon black pepper and pour the can of cheddar cheese soup, stirring to mix it all up nice.
- Seal the pressure cooker lid and set to cook on high pressure for 10 minutes. That’s plenty of time for a tender pull on the potatoes and beef.
- When the cook time ends, do a natural release for about 10 minutes, then carefully release the rest of the pressure using the slow release method so you don’t get splattered.
- Open lid and stir in 1 cup heavy cream plus the cubes of Velveeta cheese. Close it back up to let the cheese melt into that broth depth goodness for about 5 minutes on warm mode or just stir till melted.
- Give it a final stir and then you’re ready to serve this creamy, hearty slow cooker cheeseburger soup that’ll make y’all grin.
Easy Tweaks That Make Life Simple
- Skip browning the beef if you’re in a rush and just throw it all in raw. It’ll still taste dang good but browning amps flavor.
- Don’t have Velveeta? Use shredded cheddar or a mix of cheeses you like. It’ll get gooey and yummy either way.
- If you’re not into frozen peas and carrots, swap in corn or green beans for some veggie love.
- Using a pressure cooker with sauté? Use it to caramelize onions first for extra flavor without dirtyin’ another pan.
That First Bite Moment
You take a spoonful and right away you get that tender pull on the ground beef and soft potato chunks. The broth depth hits your taste buds with creamy, cheesy richness that’s just dang right cozy.
Every bite kind of hugs your tongue with flavors of garlic, onion, and that subtle pepper bite. The creaminess from the heavy cream and melted Velveeta wraps it all together like a warm sweater on a chilly night.
And y’all, the texture’s perfect. Not too thick or watery, just a smooth blend that keeps you going back for more. It’s one of those bowls you remember for days.
Keeping Leftovers Fresh and Ready
- Store leftovers in an airtight container in the fridge. It’ll stay good for up to 4 days and keeps that broth depth workin’.
- If you wanna keep it longer, freeze portions in freezer bags or airtight containers. Just thaw overnight in the fridge before reheating.
- Reheat gently on the stove or microwave. Stir a few times as you reheat so the cream and cheese don’t separate and you get that smooth taste again.
- When reheating from frozen, use low heat and slow release your patience to avoid splitting the creaminess.
Common Questions and Real Answers
- Can I use ground chicken or turkey instead of beef?
Yep, you sure can! It’ll cook just fine and taste great with your favorite seasonings. Try other tasty recipes like Pressure Cooker Amish Country Casserole for more ground meat ideas. - What if I don’t have cheddar cheese soup?
No worries, just any creamy canned soup like cream of chicken works well as a substitute. You might also enjoy our creamy Sun-Dried Tomato Shrimp Pasta for a different creamy dish. - Can I skip the Velveeta cheese?
Absolutely, swapping for shredded cheddar or even cream cheese makes it creamy and tasty still. - How do I know when the potatoes are done?
After pressure cooking and natural release, test them with a fork for a tender pull. They should be soft but not falling apart. - Is it okay to add cream and cheese all at once?
It’s best to add cream first then cheese so they melt in nicely without separating, but sometimes a quick stir gets it all cozy anyway. - Can I brown the beef in the pressure cooker itself?
Heck yeah! Using sauté before pressure cooking helps build that broth depth and flavor without extra pans to wash.
Slow Cooker Cheeseburger Soup
Ingredients
Equipment
Method
- Start by browning your ground beef in the pressure cooker on sauté mode to get that gorgeous color and flavor. Drain excess fat if you like.
- Add diced onions and minced garlic to the browned beef and cook for a couple minutes till fragrant.
- Pour in the low sodium chicken broth and stir in your peeled and diced potatoes. Toss in frozen peas and carrots if you’re using them.
- Sprinkle in that half teaspoon black pepper and pour the can of cheddar cheese soup, stirring to mix it all up nice.
- Seal the pressure cooker lid and set to cook on high pressure for 10 minutes.
- When the cook time ends, do a natural release for about 10 minutes, then carefully release the rest of the pressure using the slow release method.
- Open lid and stir in 1 cup heavy cream plus the cubes of Velveeta cheese.
- Close it back up to let the cheese melt into the broth for about 5 minutes on warm mode or stir until melted.
- Give it a final stir and serve hot.
