Cheesy Beef & Potato Soup

The pot lid rattles and you know dinner is almost ready. That little valve hiss means your pressure build is working just right. It’s kinda soothing, like the promise of something tasty on the way.

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You catch the warm smells sneaking out from under the lid. There’s garlic, onions, all those good veggies blending up with the broth depth. It makes you wanna pull up a chair early and just watch the whole process.

Slowly, you spot the pressure dropping, the sealing ring doing its thing and keeping everything tight inside. The quick release is just moments away, and you know this meal’s gonna be dang good once you lift that lid. The combination of those simple ingredients coming together? That’s pure comfort right there.

Why Your Cooker Beats Every Other Pot

• Pressure cooks food way faster than a normal pot on the stove, saving you time.
• That sealing ring holds in flavors and moisture so nothing dries out or gets bland.
• You get a deeper broth depth because the steam can’t escape during cooking.
• The valve hiss tells you the pressure is just perfect, so you know your food is cooking right.
• Quick release lets you control cooking stops without waiting forever for cool down.
• You can sauté, boil, and pressure cook all in the same pot, cutting down on dishes.
• It locks in nutrients better, so your meal is healthy and tasty at the same time.

The Complete Shopping Rundown

Here’s what you gotta grab to get started. First up is a tablespoon of olive oil. It kicks things off in the pot with a nice sizzle.

Next, one pound of ground beef, I usually go with that 90/10 lean. It browns nicely without too much grease.

• 4 large russet potatoes, peeled and cut in half-inch cubes—about 2 pounds.
• 1 medium yellow onion, diced small so it melts into the soup.
• 2 large carrots, also diced small for that sweet crunch.
• 3 cloves of garlic, minced, because garlic’s gotta be in there.
• ¼ teaspoon salt and ½ teaspoon black pepper to season.
• 2 teaspoons dried parsley for that fresh herb kick.
• 4 cups chicken broth to bring it all together.
• 2 cups whole milk and ¼ cup all-purpose flour for that creamy base.
• And last, a pound of Velveeta cheese cut into chunks for melty goodness.

The Exact Process From Start to Finish

Step 1. Heat your olive oil in the pressure cooker on the sauté setting or medium heat if using stove top. Add the ground beef and cook it till it’s browned, breaking it up as you go. You gotta get that nice texture from all bits browned evenly.

Step 2. Toss in the diced onion and carrots. Stir them around and let them soften for about five minutes. You wanna see those veggies start turning tender but still holding shape.

Step 3. Add your minced garlic, salt, pepper, and dried parsley. Stir that around for about a minute till the garlic gets fragrant and spices wake up.

Step 4. Now put in those cubed potatoes and pour in your chicken broth. Seal the lid tight with the sealing ring, then set the pressure cooker to high pressure. Let it pressure build and cook for about 10 minutes. You’ll hear the valve hiss meaning the pot’s working hard.

Step 5. When time’s up, do a quick release of the pressure so you can open the lid safely. Take out your potato masher and gently mash part of the soup to get a thicker texture, leaving some potato chunks intact for bite.

Step 6. On the sauté setting again, stir in the whole milk and whisk in the flour good to avoid lumps. Add in your Velveeta chunks and stir till everything melts smooth and creamy. Let it simmer a few minutes till the soup thickens up just right, then serve up with shredded cheddar or green onions if you wanna fancy it up.

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Valve Hacks You Need to Know

• If you want softer potatoes faster, add a little extra broth for more steam during pressure build.
• Use the quick release for veggies that you don’t want overcooked or mushy.
• Before sealing, check the sealing ring for cracks or dryness; that stuff really screws up pressure build.
• When pressure’s done, give the valve a gentle wiggle if it’s stuck to help it hiss and release easier.
• To avoid splatter during quick release, cover the valve with a towel—protects your hands real good.

The Flavor Experience Waiting for You

Once you lift that lid, you’re hit with the warm, rich aroma of beef mixed with garlic and herbs. That savory scent fills the kitchen and makes your stomach rumble a little.

The soup’s texture is creamy but chunky, like the potatoes and carrots still have a little bite but everything’s hugged in that Velveeta cheese smoothness. Each spoonful feels cozy and hearty.

And that broth depth is something else. The slow melding of broth, milk, and spices under pressure brings out a flavor you just can’t get from regular simmering. It’s comfort in a bowl, no doubt.

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Making It Last All Week Long

Cooling your soup quickly before you store it keeps it safe and fresh longer, so let it sit a bit out of the pot first.

When you’re ready, pack it into airtight containers to keep all those flavors locked in. Glass jars work great, but plastics do just fine too.

You can pop those containers in the fridge for up to four days. Reheat it gently on the stove or microwave, stir well before serving to bring back that creamy texture.

If you wanna stash it longer, freeze the soup in freezer-safe bags or containers. Just thaw overnight in the fridge before warming it up. It holds up really well, so you got dinners handled for busy days.

Everything Else You Wondered About

• Can I use ground turkey instead of beef? Yeah, ground turkey works totally fine and gives a lighter taste.
• How do I stop the soup from being too thick? Just add more broth or a splash of water while cooking or when reheating.
• What’s the best way to clean my pressure cooker? Soak the sealing ring in warm soapy water, and wipe down the pot with a soft cloth. Avoid harsh scrubs to keep it in good shape.
• Can I swap Velveeta for cheddar cheese? You can, but Velveeta melts smoother and gives that creamy texture you want in this soup.
• Is this soup good for meal prep? Absolutely, it freezes and reheats really well without losing flavor.
• What if my pressure cooker won’t reach pressure? Check if the sealing ring’s positioned right and isn’t damaged. Also, make sure there’s enough liquid so the cooker can build pressure.

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Hamburger Potato Soup and More: Pressure Cooker Recipes You Gotta Try

This creamy Hamburger Potato Soup combines hearty ground beef, potatoes, Velveeta cheese, and herbs into a soul-warming one-pot pressure cooker dinner perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Cuisine Mediterranean

Servings 6 people

Calories 588 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main Ingredients

• 1 tablespoon Olive oil
• 1 lb. Ground beef 90/10 lean
• 4 Russet potatoes peeled and cut in ½-inch cubes (about 2 lbs.)
• 1 Yellow onion diced small
• 2 Carrots diced small
• 3 cloves Garlic minced
• ¼ teaspoon Salt
• ½ teaspoon Black pepper
• 2 teaspoons Dried parsley
• 4 cups Chicken broth
• 2 cups Whole milk
• ¼ cup All-purpose flour
• 1 pound Velveeta cheese cut into chunks
• Optional toppings shredded cheddar cheese, sliced green onions

Instructions

 

Instructions

• Heat olive oil in the pressure cooker on sauté setting or medium heat. Add ground beef and cook until browned, breaking it up evenly as it cooks.
• Add diced onion and carrots. Stir frequently and let cook for 5 minutes until vegetables are softened.
• Add minced garlic, salt, pepper, and parsley. Stir and cook for 1 minute until fragrant.
• Add cubed potatoes and pour in chicken broth. Seal lid and set to high pressure, cooking for 10 minutes.
• Quick release the pressure. Open the lid, gently mash some potatoes for thicker texture while leaving chunks.
• Set to sauté, stir in milk and whisk in flour until smooth. Add Velveeta and stir until melted. Simmer until thickened, then serve with shredded cheddar or green onions if desired.

Notes

Garnish with optional shredded cheddar cheese or green onions. Store leftovers in airtight containers and refrigerate up to 4 days or freeze for later.