Cheeseburger Soup in the Instant Pot!

Here's a recipe where I took what I would have done on the stove and adapted it for the instant pot.  I LOVE that I can saute, pressure cook and then saute again all in the same pot.  One pot equals less work equals happy family.

Let's Get Crafty!
Turn the instant pot to saute and add:
1 lb hamburger
1 onion, diced
3 stalks celery, sliced
Saute for about 6-8 minutes until the hamburger is cooked through

Add to the party:
1 1/2 cups carrots, diced (these were our final ones we just pulled from the garden.  They made it through the middle of November!)
4 red potatoes, peeled and diced on the larger side
1 tablespoon dried parsley
2 cans low sodium beef stock

Pressure cook on the manual setting for 5 minutes.  Yep - just five minutes.  The meat is already cooked and the onions and celery are already softened some.  I put the carrots in last with the potatoes to help them hold their texture.  I'm not a fan of mushy carrots.  Timing worked like a charm.

Let's make it cheesy and creamy by switching the instant pot to saute and adding in:
1 cup milk you have on hand for drinking, we've switched to 2% here lately
8 oz velvetta, diced small
Let this simmer for a few minutes until the cheese is melted

Thicken up the soup:
Whisk together two tablespoons of cornstarch and some cold water.  Stir into the IP and stir until thickened.  This should only take a minute or two.

Serve with your favorite mix-ins.  Mine are cheese and bacon today... because... well... cheese and bacon can only make something delicious taste even better.  Green chiles would be another great addition but we didn't have any thawed.

Thanks for stopping by!  Have a great day!