You catch the smell through the steam vent and suddenly you are starving. That cheeseburger scent hits ya real good and your tummy starts grumbling loud. The steam rising off the soup makes everything in the kitchen feel warm and cozy almost instantly.
It’s kinda funny how something simple like soup can grab your attention so fast. You start picturing that creamy broth loaded with gooey cheese and bacon bits making their way into your bowl. You just wanna dig right in and forget the world outside for a bit.
What’s awesome is that this bacon cheeseburger soup isn’t just tasty but it fits right into your keto and low carb lifestyle. So you get all that flavor and comfort without feeling guilty later. It’s a win all around, and yeah, the pressure cooker helps make it come together in no time at all.
The Real Reasons You Will Love This Method
- This pressure cooker recipe gets everything done super fast without losing any of those rich flavors you crave.
- You don’t gotta babysit the pot. Just set the timer and let the cooker do its thing, giving you back your hands free time.
- The quick release function lets you jump right into the soup once it’s ready, no waiting around for ages.
- The cream cheese melts perfectly in this method, making the soup super creamy and dreamy without extra steps.
- Cleanup’s way easier since everything cooks in one pot, saving you from wrestling with a million pans.
All the Pieces for This Meal
- 5 slices bacon — crispy and salty, the heart of the flavor.
- 2 pounds ground beef — the meaty base that makes it filling.
- ½ cup onion, chopped — adds just enough sweetness and bite.
- 1 tablespoon garlic, minced — brings that yummy aroma and zing.
- 1 can diced tomatoes (15 oz), drained — gives a little tang and texture to the soup.
- Spices: 2 teaspoon garlic powder, 2 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon paprika — blending savory with a hint of smoky warmth.
- 1 tablespoon Worcestershire sauce — that secret umami booster you might forget about but don't wanna skip.
- 32 ounces beef broth — the soul of the soup, keeping things hearty and soupy.
- 3 tablespoons tomato paste, 2 teaspoon mustard, 8 ounces cream cheese, 1 cup shredded cheddar cheese — those finishing touches that make it rich, creamy, and cheesy all over.
The Full Pressure Cooker Journey
Step one you gotta do is crisp up that bacon right in your pot. Use medium heat so it slowly gets golden and crunchy. Once it’s done, pull it out and drain on paper towels, but keep all that yummy fat in the pot.
Next up, dump in your ground beef. Brown it good, breaking it apart so all sides get nice and cooked. That tender pull when it’s done makes you wanna taste it raw honestly.
Add in the chopped onion and garlic now. Cook these till the onion looks translucent and the garlic smells dang good — you’ll notice the kitchen filling up fast.
Stir in the drained tomatoes along with the garlic powder, onion powder, salt, pepper, and paprika. Mix it all up so every bite is packed with flavor.
Pour in the beef broth and add the tomato paste and mustard. Give it a good stir and seal up the pressure cooker. Cook on high pressure so the flavors melt together, about 15 minutes should do it.
Once done, use a quick release so you don’t lose that steam cue. Open the lid and stir in the cream cheese until it’s smooth and velvety. Crumble your cooked bacon on top or stir it right in — either way, it’s gonna be unreal.
Smart Shortcuts for Busy Days
Sometimes you gotta save time without losing taste. You can brown your beef and cook bacon ahead and stash in the fridge. That way, you just toss it in and go.
Use pre-chopped frozen onions and garlic if you’re in a real rush. It won’t mess up the flavor much and saves tons of chopping.
Grab canned diced tomatoes that are already drained, so you skip that step too. Less mess, less fuss, all win!
That First Bite Moment
When you scoop up your first spoon of this soup, you notice the creamy texture hitting your lips. The mix of cheddar and cream cheese makes it feel like a warm hug in a bowl.
The bacon bits pop here and there giving tiny crispy bursts of flavor. It’s like every spoonful has a surprise inside, and dang, that’s the kinda good eating you want.
The ground beef is tender but still holds shape, mingling with the tomato base and spices. It’s comforting, filling, and just plain satisfying for your hunger.
Your Leftover Strategy Guide
Leftovers? Heck yeah, they’re even better the next day. Store your soup in an airtight container and keep it refrigerated for up to 4 days.
If you want to freeze some, portion it out into freezer-safe bags and lay them flat. They’ll thaw quicker and keep the texture more tender.
Reheat gently on the stove with a splash of broth to keep it creamy and avoid drying out. You’ll want to stir it so the cheese doesn’t clump.
For a quick lunch, microwave at medium power in short bursts, stirring in between so it heats evenly. Kinda like fresh as when you first cooked it.
The FAQ Section You Actually Need
- Q What if I don’t have cream cheese? You can swap in full-fat sour cream or heavy cream, but the texture might be a little different — still tasty though.
- Q Can I use turkey instead of beef? Totally. Ground turkey works well but might need less cooking time since it’s leaner.
- Q How do I get the soup thick? The cream cheese and tomato paste really help, but you can simmer a bit longer with the lid off if you want it thicker.
- Q What’s the best way for quick release in this recipe? Just carefully turn the valve to venting once the timer’s done and wait for the steam to fully escape before opening the lid.
- Q Can I make this in a slow cooker instead? Yeah, but it’ll take way longer. You’d brown the meat separately then slow cook everything for about 4 hours on low.
- Q Any tips for less salty flavor? Feel free to cut back on salt or broth amounts, and taste as you go before adding more seasoning.
For more tasty pressure cooker recipes and comfort food ideas, check out our Bacon And Egg Empanadas, Deviled Eggs With Bacon, and delicious Cheesy Bacon Hashbrown Waffles that are quick and easy favorites.
Bacon Cheeseburger Soup (keto + low carb) Pressure Cooker Recipe
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 5 slices Bacon crispy and salty
- 2 pounds Ground beef the meaty base that makes it filling
- ½ cup Onion chopped
- 1 tablespoon Garlic minced
- 1 can Diced tomatoes 15 oz, drained
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 1 tablespoon Worcestershire sauce umami booster
- 32 ounces Beef broth
- 3 tablespoons Tomato paste
- 2 teaspoon Mustard
- 8 ounces Cream cheese
- 1 cup Shredded cheddar cheese
Instructions
Instructions
- Crisp up the bacon in the pot over medium heat, then remove and drain on paper towels, keeping the fat.
- Add ground beef to the pot and brown, breaking it apart until cooked.
- Add chopped onion and garlic, cooking until onion is translucent and garlic is fragrant.
- Stir in drained tomatoes, garlic powder, onion powder, salt, pepper, and paprika. Mix well.
- Pour in beef broth, tomato paste, and mustard. Stir, seal the pressure cooker, and cook on high pressure for 15 minutes.
- Use quick release to release steam. Stir in cream cheese until smooth, and crumble bacon over top or stir in.
