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Since a hotspot uses your iPhone's mobile data connection, it can quickly deplete your data. Knowing who is connected can prevent this. Here's how to check.

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Instant Pot Cheeseburger Soup is packed with tender potatoes, seasoned ground beef, melty cheddar, and a rich broth! The most cozy bowl of soup! A COMFORT SOUP RECIPE IN THE INSTANT POT This Instant Pot Cheeseburger Soup recipe was inspired by my stovetop version of it. It’s a hearty soup that has all the familiar flavors of a cheeseburger, but in a soup form. Fall time is the perfect time to break out all my soup recipes and this soup is filling, hearty, fast, and delicious! Plus, we’re making it in the instant pot so it can be done quickly without a lot of fuss! FREQUENTLY ASKED QUESTIONS:  Can I make this soup in a crock pot? Absolutely. To do this, first brown and crumble the ground beef. Next, add all the ingredients minus the shredded cheddar and heavy cream in a 5-6 quart crock pot, cover and cook on low for 4-6 hours. Last, about an hour before serving, stir in the shredded cheddar cheese and heavy cream until the cheese is melted. I don’t have an instant pot, could I make this on the stove top? Yes, if you don’t want to use the Instant Pot, I already have a Stovetop Cheeseburger Soup recipe already that you can use. Can I use Velveeta instead? Sure. If you want to use Velveeta, you can use about 8-12 ounces, depending on how cheesy you want this to be. Add it in the same time in this recipe as you would’ve added the shredded cheddar cheese. Make sure you cube it up small so it can melt easier. What to serve with Instant Pot Cheeseburger Soup? I’m always reaching for a bagged salad and some crusty bread when I make soups. But some Homemade Dinner Rolls and a bag of frozen veggies that you can toss in the microwave aren’t a bad idea either. How do I store leftover Cheeseburger Soup? This soup will keep for 3 days in the fridge. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) ground beef– if you use a leaner meat, you won’t have to worry about draining any excess grease but please use what you prefer. You could also use chicken or turkey. baby gold potatoes– These are the potatoes that I recommend using for an Instant Pot Soup recipe like this one, the reason being, these hold up better than other potatoes when being cooked under pressure. Potatoes like russet potatoes can get too soft and mushy in the Instant Pot. yellow onion – don’t like onion? Just leave it out. beef stock– you can use low or no sodium beef broth heavy cream – it really should be heavy cream for best texture and flavor but milk can be used in a pinch (it will thin the soup out some though.) shredded cheddar cheese – I am mimicking a bacon cheeseburger here so I used cheddar but please use whatever type of cheese you enjoy. smoked paprika – you can use regular paprika if desired. garlic powder steak seasoning– While I used Kinders butter steak seasoning here, any steak seasoning mix can be used. Additionally, Hamburger Seasoning by McCormick (not an affiliate link) can be used. Trade Joe’s 21 Seasoning Salute is another great alternative. McCormick’s also makes Montreal Steak seasoning that would work. Or just make it simple and use just a little pepper, or a combination of your favorite seasonings you use on burgers. And, if all else fails, I shared a super simple Steak Seasoning recipe in the FAQ (Frequently Asked Question) section. bacon pieces – you can fry up some bacon fresh or use the stuff in the bag that you find in the salad section of the grocery store. sliced green onions – I prefer green onions for this soup – it just adds an extra pop of green and onion flavor but if it’s not your thing, just leave it off. HOW TO MAKE INSTANT POT CHEESEBURGER SOUP: Set your Instant Pot to sautée ten add in your pound of ground beef. Brown until fully cooked. Rinse your potatoes then dice them into bite-size cubes. Add them into the Instant Pot. Add in the seasoning then cover with the beef stock. Fit your lid onto the Instant Pot and make sure the pressure valve is sealed. Pressure cook on high for 15 minutes. When the 15 minutes are up, release the pressure valve and allow all the steam to fully release before removing the lid. After you remove the lid, add your heavy cream and stir. Then add the cheese and stir until the cheese is melted. Ladle the soup into bowls then top with cheddar, bacon bits, and green onions. Enjoy! CRAVING MORE RECIPES?  Instant Pot Potato Soup Instant Pot Stuffed Pepper Soup Instant Pot Lasagna Soup Instant Vegetable Pot Soup Instant Pot Chicken Noodle Soup Print Instant Pot Cheeseburger Soup A creamy, cheesy, filling soup that tastes just like a loaded cheeseburger all made in the instant pot! Course Dinner, Lunch, Main Course, SoupCuisine American Prep Time 30 minutes minutesCook Time 15 minutes minutesTotal Time 45 minutes minutes Servings 6 Calories 526kcal Author Brandie Skibinski Ingredients1 pound ground beef1 yellow onion1 ½ pounds baby gold potatoes1 teaspoon smoked paprika (can use regular)1 teaspoon garlic powder1 teaspoon Kinders butter steak seasoning (any steak seasoning mix can be used(32 ounce contaIner beef stock (can use low or no sodium or beef broth)¾ cup heavy cream1 ½ cups shredded cheddar cheeseFor serving:shredded cheddar cheesebacon piecessliced green onions InstructionsSet a 6 quart Instant Pot to the sauté setting then add in 1 pound ground beef and 1 yellow onion. Cook, crumble and brown until fully cooked. Drain any excess grease (note: if you use a leaner beef, there probably won't be any to drain.) Turn off the saute function. Rinse 1 ½ pounds baby gold potatoes then dice them into bite-size cubes. Add them into the Instant Pot with the ground beef. Season the beef mixture with 1 teaspoon smoked paprika, 1 teaspoon garlic powder and 1 teaspoon Kinders butter steak seasoning. Then pour in 32 ounce contaIner beef stock. Fit the lid onto the Instant Pot and make sure the pressure valve is set to "sealed". Pressure cook on high for 15 minutes.When the 15 minutes are up, quick release the pressure valve and allow all the steam to fully release before removing the lid.After you remove the lid, pour in ¾ cup heavy cream and stir. Then add 1 ½ cups shredded cheddar cheese and stir until the cheese is melted. Ladle the soup into bowls then top with more shredded cheddar cheese, bacon pieces and sliced green onions. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 526kcal | Carbohydrates: 26g | Protein: 26g | Fat: 36g | Sodium: 551mg | Fiber: 3g | Sugar: 3g

Human sacrifices dating back around 2,300 years have been found near an ancient temple in Peru.