Pressure Cooker Burger Soup

Image of Laura Mckee
Rated 2.0 based on 1 customer reviews
Pressure Cooker Burger Soup
Pressure Cooker Burger Soup


For best results, we recommend using:


Mealthy Tip

Try this recipe using ground chicken or ground pork instead of the ground beef.

Mozzarella cheese can be used in place of the Cheddar cheese, if desired.

Nutrition Facts

Per Serving: 381 calories; 30g fat; 4.1g carbohydrates; 24g protein; 108mg cholesterol; 650mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 381 Calories from Fat267
% Daily Value*
Total Fat 30g 46%
Saturated Fat15g 74%
Trans Fat0.8g
Polyunsaturated Fat1.5g
Monounsaturated Fat10.2g
Cholesterol 108mg 36%
Sodium 650mg 27%
Total Carbohydrate 4.1g 1%
Dietary Fiber0g 2%
Protein 24g
Vitamin A14% Vitamin C2%
Calcium11% Iron12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


2.0out of 5 Stars

(1 Review)

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What others are saying

Image of Erin Schroeder

Erin Schroeder says:

This will be a hard pass for us next time. It should almost be called keto burger soup. It was soo greasy. We have napkins of just sopped up grease from eating the leftovers. We even degreased after browning and using 2 strips of bacon. (All we had). We should have skipped the butter. Now, it does taste good. We’ll give them that. We added some carrots and only had 1% milk instead of heavy cream. The soup function is 30 minutes since I don’t think it said how long. I would leave the bacon out and crisp it and add it at the end.