This Instant Pot keto cheeseburger soup is the ultimate when it comes to a filling keto meal and cozy comfort food. Great for leftovers too!
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Keto Cheeseburger Soup with Bacon
BACON! Bacon takes everything to the next level, doesn’t it? It certainly does with THIS soup!
I mean, this is not your everyday cheeseburger soup – this is a BACON cheeseburger soup.
I think I’ve been creating soups at BLAZING speed lately and just can’t stop.
Cold weather + comfort food = warm keto soup!
And then, of course, there is the Instant Pot that I just simply can’t get enough of. Partially because it takes way less time, but also because I’m a super fan of one pot meals and that is exactly what this is!
How to Make Keto Cheeseburger Soup
Or maybe that should says “How to make a keto BACON cheeseburger soup”!
Anyway let’s get to it!
The first thing you want to do is cook bacon and set it aside. I cook mine in the oven, 425 degrees F for 15-17 minutes.
Add ground beef and ground pork to the Instant Pot and turn on the Saute setting. Brown the meat until there is no pink.
If there is excessive fat, drain it out (use a paper towel or spoon). I didn’t even drain it because there wasn’t that much.
Move browned meat over to the side and add the onion and minced garlic. Saute for about 5 minutes or until the onion browns.
Turn off the Saute setting and stir the meat mixture with the onion and garlic.
Add the garlic salt, salt, pepper and stir well.
Finally, add chicken broth and cauliflower rice. Make sure it is well mixed.
Place the lid on the Instant pot and make sure the pressure valve is set to SEALING. Pressure cook for 20 minutes.
When the Instant Pot is done, carefully do a quick release by turning the pressure valve to ‘VENTING’, and allow all the pressure to be released.
When the pressure is released and the float valve is down, carefully remove the lid and stir the soup.
Add the heavy cream, shredded cheese and crumbled bacon. Stir well.
Place the lid loosely on the Instant Pot just to keep the heat in so the cheese melts. Let it sit for 2-3 minutes.
Place the soup in bowls and garnish with your favorite toppings!
Do I Have to Use Two Kinds of Meat?
Nope, not at all! If you want to use all ground beef or all ground pork, you certainly can.
Ground beef is more traditional, but the ground pork really enhances the flavor. I had thought about using ALL ground pork, but then it wouldn’t be a cheeseburger soup, now would it?
So, yes, whatever combination of ground meats that you’d like. I just happen to think the half and half works best.
Can I Use a Different Cheese?
Definitely! I love Colby cheese, but you could use cheddar, or white cheddar or whatever your favorite block cheese is.
This keto cheeseburger soup is incredibly forgiving and versatile, so you can really play with some of the ingredients and it will still turn out lovely.
Can I Add Potatoes?
If you would like to make this soup on a higher carb day, then you can definitely add potatoes. You simply sub out the cauliflower rice for 3 large potatoes, peeled and cubed.
I’ve made it both ways and it is delicious each way!
BUT, if you are strict keto and not doing a carb up day, then stick with the cauliflower rice!
Kitchen Essentials
If you haven’t yet joined the Instant Pot craze, well, what are you waiting for?
You can get an Instant Pot right here on Amazon.
I use it for EVERYTHING!! Easy cleanup, easy meals, and an easy dinner cooking experience!
Other Keto Dinner Recipes From The Keto Option
Keto Cheeseburger Soup
Ingredients
- 12 slices bacon, cooked and crumbled
- 1/2 pound ground beef
- 1/2 ground pork
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 cups cauliflower rice
- 3 1/2 cups chicken broth
- 2 cups Colby Jack or Cheddar cheese shredded
- 1 cup heavy cream
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Cook bacon and set aside. I cook mine in the oven, 425 degrees F for 15-17 minutes.
- Add ground beef and ground pork to the Instant Pot and turn on the Saute
setting. - Brown the meat until there is no pink. If there is excessive fat, drain it out (use a paper towel or spoon).
- Move browned meat over to the side and add the onion and minced garlic. Saute for about 5 minutes or until the onion browns.
- Turn off the Saute setting and stir the meat mixture with the onion and garlic.
- Add the garlic salt, salt, pepper and stir well.
- Finally, add chicken broth and cauliflower rice. Make sure it is well mixed.
- Place the lid on the Instant pot and make sure the pressure valve is set to SEALING. Pressure cook for 20 minutes.
- When the Instant Pot is done, carefully do a quick release by turning the pressure valve to 'VENTING', and allow all the
pressure to be released. - When the pressure is released and the float valve is down, carefully remove the lid and stir the soup.
- Add the heavy cream, shredded cheese and crumbled bacon. Stir well.
- Place the lid loosely on the Instant Pot just to keep the heat in so the cheese melts.
- Let it sit for 2-3 minutes.
- Place the soup in bowls and garnish with your favorite toppings!
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
