Warming, flavorful, and loaded with tons of hidden vegetables, this low carb, keto friendly Instant Pot cheeseburger soup is an awesome one pot dinner!!
This keto friendly cheeseburger soup will become an instant family favorite! (Get it? Instant’ in the Instant Pot??!! I was being punny! Not to worry, my kids love my humor too (; )
Creamy. Cozy. Comforting.
The smell of bacon will fill your house as you prep this filling and creamy soup. Summer may be over, but the flavors of a good bacon cheeseburger are still a winning combination, so why not as an Instant Pot bacon cheeseburger soup?
With the change of seasons and moving into cooler weather my internal musings instantly turn to all varieties of warming foods: therefore things like pumpkin, squash, and soups are my heavy hitters!
The beauty of this low carb Instant Pot bacon cheeseburger soup is that it is so darn versatile and easily adaptable to so many diets and preferences. In this recipe, I was going for family friendly (read between the lines: picky kids will actually eat it), nutritious, and quick. Probably the latter being THE most important to me.
Enter the Instant Pot. While this soup could easily be made on the stove…I know my peeps are hungry for even more ways to use their beloved electric pressure cooker! As a result, I am busy experimenting on my end all the time!
Why should I get the Instant Pot at all?!
What’s the craze? The Instant Pot has garnered a cult following most of all because it saves busy moms TIME, and it is EASY!
But it also keeps the stove clean…which in my world gets high points!! Like SUPER high points…who’s with me??!!
And it locks in flavor and keeps foods moist and delicious. Yeah. That too.
If you are on the fence, consider taking the plunge. Since most moms I know LOVE to save time, you get a meal on the table in a flash! Another bonus is the whole set and forget feature…it is truly brilliant!
Hidden veggies note:
In my family, I puree all the vegetables in the soup . This improves my chances of my kids eating a food containing vegetables….MIXED with other foods, oh the horror!!!.
But if you do not care, OR you simply like your soups chunky, you can forgo this step!!
Either way, grab a bowl and get cozy!
More Instant Pot soup recipes:
- My Keto White Chicken Chili can also be made low carb with the addition of white beans!
- Take your taste-buds on trip with this super flavorful Thai Carrot Soup!
- One of my all time favorites when I have fresh pumpkin puree on hand: Dairy Free Pumpkin Soup
- This recipe is the ultimate warming winter soup: dairy free ham & potato soup
You could also check out my Gluten Free | Paleo Instant Pot Board on Pinterest! I add new recipes from all over the web weekly! Be sure to follow me as I curate all sorts of nutritious and delicious recipes for families!
Low Carb Bacon Cheeseburger Soup Recipe:
If you make this cheeseburger soup, I want to know! Please leave a comment below!
Instant Pot Keto Bacon Cheeseburger Soup
Ingredients
- 6 oz bacon chopped
- 1 1/2 pounds ground beef
- 1 large onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 4 cups cauliflower chopped. apx
- 4 cups bone broth beef or chicken
- 4 ounces cream cheese may use up to 8 oz for an extra creamy texture
- 2 cups shredded sharp cheddar cheese or more to taste. Between 8-10 ounces. I prefer sharp cheddar.
- Sea salt will depend on the broth you use, start with a 1/2 teaspoon, I usually add somewhere between 1- 1 1/2 teaspoons.
Instructions
- Using the sautΓ© feature on your Instant Pot, brown your bacon, remove to a lined plate.
- Continue with the ground beef. Brown the meat until cooked through, remove.
- Add in all your vegetables, and saute a few minutes to soften (add some coconut oil if you used a lean meat and there is no fat left in pot)
- Pour in the broth.
- Lock on the lid, set manual for 7 minutes.
- Quick release.
- Now, using an immersion blender, right in the pot, puree the vegetables.
- Stir in the cheeses, blend again to mix.
- Stir the bacon and hamburger back in, let sit for a few minutes to warm gently back up.
- Serve!
Nutrition
Can’t wait to try this tonight! Hubby is dairy free, any ideas for the best kind of dairy free cheeses?
Hi Anna, I am sorry I am just now sitting down to answer! In the past, Daiya cheese was my go to. But I would stick with what you know and like!
Honestly, best tasting soup ever… everyone went crazy over it. I tried anotherβs and put in mustard and relish…mushrooms, and spinach were my additions… I loved the fact thereβs little dairy, but the cauliflower makes it creamy.
Awesome Maryann, thanks so much for the feedback!! I too love that the cauliflower allows for a creamy texture without gobs and gobs of rich dairy too (not that I don’t love it of course!)
Hi! I know this recipe makes 6 servings but can you please tell me what measurement one serving is? I need to calculate the carbs precisely for my husband who is a diabetic. Thank you.
Iβm sorry, Iβve never measured it out that way. At least not exact enough for your needs. Itβs approximately six two cup bowls.
Made this for dinner last night following the recipe to a T. It was delicious!! Everyone liked it and asked when I would make it again. The soup on its own was really tasty, however we added some diced pickles, red onion, and tomatoes as a garnish. Soooooo good!
Awesome Brian, excellent additions to complete that hamburger experience! We just made this Friday too!!
I do not have an immersion blender ? what can I do?
A few options Laura! A regular blender, a food processor, a potato masher (would not be as creamy or smooth), or run to nearest store to
Get one if the budget allows! You can get one for under 20 I believe! Theyβre amazing and quite handy!
Could not resist adding a tiny pinch of dried dill, some drained roasted tomatoes and a bit of mustard to complete the cheeseburger experience. I may be able to live exclusively on this soup. Or at least try…
LOL Sharon!! Such great additions!! So glad you enjoyed it!!
My family loves this! Easy, delicious and nutritious! Thanks!
Thanks Zsofia…glad it is enjoyed!!
I would love to know what kind of cream cheese and cheddar cheese you recommend! Thanks so much!
Nancy’s is a great cultured cream cheese brand, I also use Whole Foods brand, the organic one. There are so many great cheeses out there! I love all the cheddars made by Kerrygold. In a pinch, I use Tillamook brand, the sharp white cheddar variety!
I made this for dinner tonight and all of us LOVED it!!! Thanks for another great recipe, 2 thumbs up for sure!!!!
Awesome Cassidy, glad it was hit!! i can;t wait for it not to be 90 and 100 degrees so I crave soups again!
To save more time, I skip all the dicing of the vegetables. It gets purΓ©ed anyways! And to those who don’t think their family will eat even purΓ©ed cauliflower, trust me, you cannot taste it!
Amen sister!! My kids are none the wiser too!!
Is there anything that can be substituted for the cauliflower? No way will the fam eat that , blended or not. I love it, but they do not.
Hi Marian, you can leave it out or try some potato if you like. Otherwise, if you want it thicker, and a slurry of 1 tablespoon starch.1 tablespoon water to pot to thicken!
Do you happen to have the nutritional value for this dish?
I use Myfitnesspal to calculate nutritional info when I need to. Here is what popped up: Servings 6.0
Amount Per Serving
calories 462
% Daily Value *
Total Fat 28 g 43 %
Saturated Fat 13 g 64 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 1 g
Cholesterol 97 mg 32 %
Sodium 1763 mg 73 %
Potassium 288 mg 8 %
Total Carbohydrate 22 g 7 %
Dietary Fiber 3 g 12 %
Sugars 5 g
Protein 31 g 61 %
Vitamin A 75 %
Vitamin C 54 %
Calcium 14 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Is the 22g carbs a typo?! I calculated 5g (I omitted the carrots).
Hi KC! I don’t have the nutritional info listed? But 5g sounds much more likely!
I want to try it but I cannot eat cheese because of my intolerance. Any suggestion?
A couple of ideas I had planned on trying: Adding MORE cauliflower and deceasing broth for thickness. OR adding 1/2 cup ish of raw cashews using 3 cups broth only….but then mixture would need to be blended to cream the broth up with the cashews. If I did this, it *might* be necessary to bump the umami for flavor (bacon and veggies/homemade broth might be enough), so would experiment with a few tablespoons tomato paste, nutritional yeast, or the umami paste at Trader Joes. Does that help Marisa?
Hi Tessa,
Thanks for your suggestions. I will try them and let you know. π
I am excited to try this recipe. On this rainy day today I was just thinking I need to get more soup recipes going. This one will be on top of the list.
Enjoy! It is getting rave reviews from my friends!
This is one of my favorites!
you got to try it!! Great!! Glad your family enjoys it Leann!
Can’t wait to try this!!!
It’s pretty rockin Michelle, do you have an Instant pot yet? Or will you do a stove top version?
We made this tonight! So good and NO leftovers. The best part, they couldn’t see the vegetables!
yes…no see…no complain!! Glad you guys enjoyed it!