Bacon Cheeseburger Soup (keto + low carb) Pressure Cooker Recipe
This bacon cheeseburger soup fits into your keto and low-carb lifestyle while being flavorful and comforting.
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.
Notes
Serve warm for a cozy, comforting meal.