We love making soups in our Instant Pot. And this Instant Pot Bacon Cheeseburger Soup just so happens to be our newest favorite one! This soup will become an instant family favorite!
Cook 12 slices of bacon and set aside.
Place the ground round and ground pork in the Instant Pot, and turn on the Saute setting. Cook the ground round/pork until it's brown, and no pink is visible.
Drain off any excess fat. (I used paper towels to remove the fat, by moving the cooked meat to one side of the Instant Pot, and soaking up any fat in the bottom of the pot).
Add the chopped onion, and saute for about 5 minutes, or until the onion browns.
Turn off the Saute setting, and stir the meat and onion together. Add the garlic salt, seasoned salt, and pepper, and stir.
Add the chicken broth, and potatoes, and stir together.
Place the lid on the Instant pot, and make sure the pressure valve is set to SEALING, and press the manual button, and cook for 20 minutes.
When the Instant Pot is done, it will beep, and go to OFF. Do a quick release by turning the pressure valve to 'VENTING', and allow all the pressure to be released, and MAKE SURE the float valve has dropped down before you remove the lid.
When the pressure is released, and the float valve is down, remove the lid to the Instant Pot, and stir the soup.
Add the garlic, cream, and shredded Colby Jack Cheese, and stir well. Place the lid loosely on the Instant Pot, not to cook, but just to cover the soup.
Place the soup in serving bowls, and garnish, or top with shredded cheese, shaved Parmesan, (if desired), bacon and chopped green onions.
Serve, and Enjoy!
NOTE: If you're not sure where the 'FLOAT VALVE' is on your Instant Pot, see your manual to identify the valve. (mine is right behind the pressure valve, on top of the lid, and it's a small hole in the lid that contains the float valve. It moves up when the Pot is cooking, and will drop down when the pressure has all been released).