Instant Pot Bacon Cheeseburger Soup | Camping Meals

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This Bacon Cheeseburger Soup is so delicious, and it’s done in no time in the instant pot.  This is one of our favorite cool-weather camping recipes. It’s quick and easy, and you’ll never miss the bun.

Before we got an Instant Pot, I always hesitated to make soups in our RV because they often took a long time to cook, and I may have to dirty more than one dish. The Instant Pot was a game-changer for us because it simplified everything. In a short amount of time, we can get a hearty and healthy version of an old favorite that we all enjoy. Plus, soup is warming and filling on those days when it’s rainy or cold at the campground.  We like to keep it simple and serve this with some crackers and a simple tomato and onion salad or green salad. It’s also pretty great all on its own.

Instant pot bacon cheeseburger soup

Instant Pot Bacon Cheeseburger Soup

Serves 4-6

Ingredients

  • 12 slices of bacon – cooked and crumbled
  • 1 pound of ground beef and pork mixture (sometimes called meatloaf mix)
  • 1 large onion – chopped
  • 2 cloves of garlic – minced
  • 4 large potatoes – peeled and cubed
  • 3 1/2 cups of chicken broth (see notes)
  • 2 cups of Colby Jack and cheddar cheese – shredded
  • 1 cup of heavy cream
  • 1 teaspoon of garlic salt
  • 1 teaspoon of seasoned salt
  • 1 teaspoon of pepper

Optional Toppings

  • Green Onions – chopped
  • Additional cheddar cheese
  • Diced tomato

Directions

  1. Using the saute function on your instant pot brown the chopped bacon. Remove it to a paper towel.
  2. Place the ground round and ground pork in the Instant Pot and cook until it’s brown and no pink is visible.  Drain off any excess fat. (I used paper towels to remove the fat, by moving the cooked meat to one side of the Instant Pot, and soaking up any fat in the bottom of the pot). 
  3. Add the chopped onion and saute for about 5 minutes or until the onion browns. 
  4. Turn off the Saute setting and stir the meat and onion together. 
  5. Add the garlic salt, seasoned salt, and pepper, and stir. 
  6. Add the chicken broth, and potatoes, and stir together. 
  7. Place the lid on the Instant pot and make sure the pressure valve is set to SEALING. Process at High Pressure for 20 minutes.
  8. When it has finished, do a quick release by turning the pressure valve to ‘VENTING.’
  9. Remove the lid to the Instant Pot and stir the soup. 
  10. Add the garlic, cream, and shredded Colby Jack Cheese. Stir well until the cheese is melted through,
  11. Place the soup in serving bowls and garnish (if desired) with bacon, chopped green onions, shredded cheese, or tomatoes.  Serve, and Enjoy!

NOTE:  We find it unnecessary to carry chicken or beef stock when we are camping. It is bulky and takes up a lot of space. We prefer to use water and Better Than Boullion and mix it according to the package directions to fit our recipes.

Read Next

Pin this Instant Pot Bacon Cheeseburger Soup recipe to Pinterest to save it for later.

 

This Bacon Cheeseburger Soup is so delicious, and it's done in no time in the instant pot.  This is one of our favorite cool-weather camping recipes.

Here is the printable Cheeseburger Soup recipe.

Instant pot bacon cheeseburger soup

Instant Pot Bacon Cheeseburger Soup

Ingredients
  

  • 1/2 pound bacon - cooked and crumbled
  • 1 pound of ground beef and pork mixture sometimes called meatloaf mix
  • 1 large onion - chopped
  • 2 cloves of garlic - minced
  • 4 large potatoes - peeled and cubed
  • 3 1/2 cups of chicken broth see notes
  • 2 cups of Colby Jack and cheddar cheese - shredded
  • 1 cup of heavy cream
  • 1 teaspoon of garlic salt
  • 1 teaspoon of seasoned salt
  • 1 teaspoon of pepper

Optional Toppings

  • Green Onions - chopped
  • Additional cheddar cheese
  • Diced tomato

Instructions
 

  • Using the saute function on your instant pot brown the chopped bacon. Remove it to a paper towel.
  • Place the ground round and ground pork in the Instant Pot and cook until it's brown and no pink is visible.  Drain off any excess fat. (I used paper towels to remove the fat, by moving the cooked meat to one side of the Instant Pot, and soaking up any fat in the bottom of the pot).
  • Add the chopped onion and saute for about 5 minutes or until the onion browns.
  • Turn off the Saute setting and stir the meat and onion together.
  • Add the garlic salt, seasoned salt, and pepper, and stir.
  • Add the chicken broth, and potatoes, and stir together.
  • Place the lid on the Instant pot and make sure the pressure valve is set to SEALING. Process at High Pressure for 20 minutes.
  • When it has finished, do a quick release by turning the pressure valve to 'VENTING.'
  • Remove the lid to the Instant Pot, and stir the soup.
  • Add the garlic, cream, and shredded Colby Jack Cheese. Stir well until the cheese is melted through,
  • Place the soup in serving bowls, and garnish (if desired) with bacon, chopped green onions, shredded cheese or tomatoes.  Serve, and Enjoy!

Notes

NOTE:  We find it unnecessary to carry chicken or beef stock when we are camping. It is bulky and takes up a lot of space. We prefer to use water and Better Than Boullion and mix it according to the package directions to fit our recipes. 

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