Healthy Dill-icious Cheeseburger Soup is my lightened up, Instant Pot version of cheeseburger soup. The dill pickles are definitely the co-star here. Haven’t done pickles in your soup yet? Just trust me and thank me later.
I won’t even lie. I love burgers. Fast food burgers, actually… and the pickles are my favorite part.
When I travel to the US (which is many times a year), I always scope out the local burger game. In and Out, Sonic, and when in Texas, Whataburger is a must!
Just give me all the cheeseburgers all.the.time.
So… would it be possible to make an instant pot burger? Umm.. not really…. but a Healthy Dil-icious Cheeseburger Soup. Heck Ya!
My version of cheeseburger soup is made with ground turkey and has dill pickles as the co- star.
This recipe is super simple, too. Saute the turkey in your Instant Pot. Add the remaining ingredients (minus the cheese) and set for FOUR minutes. Let it naturally release pressure for 10 minutes and stir in your cheese. Done!
You can do this on the stove top too, you will just need to have it on the stove for 20 – 30 minutes.
As per with most soups, this soup is EVEN better the next day! Perfect to make once, and have for lunches for the week.
Healthy Dill-icious Cheeseburger Soup is my lightened up, Instant Pot version of cheeseburger soup. The dill pickles are definitely the co-star here. Haven't done pickles in your soup yet? Just trust me and thank me later.
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 cup onion diced
- 3 ribs celery chopped
- 3 cloves garlic minced
- 1 cup potoato cubed
- 5 cups beef broth
- 1 tsp onion powder
- 2 tbsp yellow mustard
- 1 cup chopped dill pickles
- 2 cups sharp cheddar cheese shredded
Press the saute button and once heated, pour in the olive oil.
Once the oil is shimmering and hot, add the ground turkey and saute for 3-5 minutes.
Press cancel. Add the remaining ingredients EXCEPT THE CHEESE.
Secure the lid. Set to sealed.
Set the pressure cooker to 4 minutes, high pressure.
After the pressure cycle is complete, let the pot naturally depressurize for 10 minutes.
Quick release the remaining pressure.
Stir in the cheese and serve!
Heat the oil on medium heat in a stock pot.
When the oil is shimmering, add the turkey and onion and saute until no pink remains.
Add all remaining ingredients and bring to a boil.
Reduce to a low simmer and cook for 20-30 minutes (until potatoes are desired doneness).
Be very careful adding additional salt to this recipe. The pickles add quite a bit of salt to this soup so you may not need to add any additional salt.
So, there you have it, Instant Pot cheeseburgers. Ok not really at all. But the closest you will get to one!
If you like the looks of this Healthy Dill-icious Cheeseburger Soup, come over here to Instagram… I have so many more delicious things to show you!