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.
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.