Cheesy Beef and Potato Soup
A hearty and creamy pressure cooker soup made with ground beef, tender potatoes, Velveeta cheese, and warm spices—perfect comfort food for busy weeknights.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 tablespoon olive oil to start your base with a good sizzle
- 1 lb. ground beef 90/10 lean
- 4 russet potatoes peeled & cut into ½-inch cubes
- 1 medium yellow onion diced small
- 2 large 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 over medium heat. Add the ground beef and break it up with a spoon. Brown until caramelized.
- Add diced onion and carrots, sauté 5 minutes until soft and fragrant.
- Stir in minced garlic, salt, pepper, and dried parsley. Cook for another minute.
- Add cubed potatoes and chicken broth. Bring to a boil, then close the lid and seal the float valve.
- Pressure cook for 25 minutes. Check potatoes for tenderness using a fork.
- Stir in whole milk and flour to thicken soup. Mix well.
- Add Velveeta cheese chunks and stir until melted and creamy. Adjust seasoning and serve hot with desired toppings.
Notes
Cool completely before storing in airtight containers. Refrigerate up to 4 days, freeze for longer storage. Add shredded cheese and green onions for toppings if desired.