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Cheesy Cowboy Soup
Cheesy Cowboy Soup

Cheesy Cowboy Soup
This hearty and delicious Cheesy Cowboy Soup is perfect for a comforting meal. Made with ground beef, vegetables, and lots of cheese, it’s a crowd-pleaser that’s easy to prepare using an Instant Pot.
Cheesy Cowboy Soup
Source
Ingredients:
1
Servings
  • 1
    lb
     lean ground beef
  • 240
    ml
     diced onion
  • 720
    ml
     water
  • 1
    tbsp
     better than bouillon beef base
  • 0.25
    tsp
     kosher salt
  • 0.5
    tsp
     black pepper
  • 1
    tsp
     cumin
  • 1
    tsp
     garlic powder
  • 1
    item
     pinch of cayenne pepper
  • 3
    item
     small to medium potatoes, cubed
  • 1
    item
     (15 oz) can of corn, drained
  • 1
    item
     (15 oz) can of black beans, rinsed and drained
  • 1
    item
     (4 oz) can diced green chiles
  • 1
    item
     (14 oz) can petite diced tomatoes
  • 1
    item
     (13 oz) can evaporated milk
  • 1
    item
     (16 oz) package velveeta cheese, cubed
  • 1
    item
     (2.5 oz) package bacon crumbles (optional)
Cheesy Cowboy Soup
Instructions:
  1. Turn the Instant Pot to the sauté setting. When the display says HOT, add in the ground beef and break it up.
  2. Add in the diced onions. Let the beef brown for about 5 minutes.
  3. Drain off any excess grease.
  4. Pour in the water and scrape the bottom of the pot to ensure nothing is sticking.
  5. Add in the Better than Bouillon Beef Base, salt, pepper, cumin, garlic powder, and cayenne pepper.
  6. Add the cubed potatoes, drained corn, rinsed and drained black beans, diced green chiles, and petite diced tomatoes.
  7. Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing.
  8. Set the SOUP button to 4 minutes.
  9. When the time is up, let the pot sit for 5-10 minutes, then move the valve to venting to release any remaining pressure.
  10. Remove the lid carefully.
  11. Stir in the evaporated milk and Velveeta cheese cubes until the cheese has completely melted.
  12. Add in half of the bacon crumbles and stir to combine.
  13. Ladle the soup into bowls.
  14. Sprinkle a few bacon crumbles on top of each bowl for garnish.
  15. Serve hot and enjoy your delicious Cheesy Cowboy Soup!
  16. Turn the Instant Pot to sauté setting. When the display says HOT, add in the ground beef and break it up. Add in the diced onions. Let the beef brown for about 5 minutes. Drain off any excess grease.
  17. Pour in the water and scrape the bottom of the pot so that nothing is sticking.
  18. Add in the Better than Bouillon, salt, pepper, cumin, garlic powder, cayenne, potatoes, corn, black beans, green chiles, and diced tomatoes.
  19. Stir in the evaporated milk and Velveeta cheese until it has completely melted. Add in half of the bacon crumbles.
  20. Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Let the beef brown for about 5 minutes. Drain off excess grease.
  21. Pour in the water and scrape bottom of pot so that nothing is sticking.
  22. Add in the bouillon, salt, pepper, cumin, garlic powder, cayenne, potatoes, corn, black beans, green chiles and diced tomatoes.
  23. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
  24. Stir in the evaporated milk and Velveeta until it has completely melted. Add in half of the bacon crumbles.
  25. Ladle into bowls and sprinkle a few bacon crumbles onto top of each bowl of soup.
  • 1
    lb
     lean ground beef
  • 240
    ml
     diced onion
  • 720
    ml
     water
  • 1
    tbsp
     better than bouillon beef base
  • 0.25
    tsp
     kosher salt
  • 0.5
    tsp
     black pepper
  • 1
    tsp
     cumin
  • 1
    tsp
     garlic powder
  • 1
    item
     pinch of cayenne pepper
  • 3
    item
     small to medium potatoes, cubed
  • 1
    item
     (15 oz) can of corn, drained
  • 1
    item
     (15 oz) can of black beans, rinsed and drained
  • 1
    item
     (4 oz) can diced green chiles
  • 1
    item
     (14 oz) can petite diced tomatoes
  • 1
    item
     (13 oz) can evaporated milk
  • 1
    item
     (16 oz) package velveeta cheese, cubed
  • 1
    item
     (2.5 oz) package bacon crumbles (optional)
1
Servings
0

Turn the Instant Pot to the sauté setting. When the display says HOT, add in the ground beef and break it up.

Add in the diced onions. Let the beef brown for about 5 minutes.

Drain off any excess grease.

Pour in the water and scrape the bottom of the pot to ensure nothing is sticking.

Add in the Better than Bouillon Beef Base, salt, pepper, cumin, garlic powder, and cayenne pepper.

Add the cubed potatoes, drained corn, rinsed and drained black beans, diced green chiles, and petite diced tomatoes.

Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing.

Set the SOUP button to 4 minutes.

When the time is up, let the pot sit for 5-10 minutes, then move the valve to venting to release any remaining pressure.

Remove the lid carefully.

Stir in the evaporated milk and Velveeta cheese cubes until the cheese has completely melted.

Add in half of the bacon crumbles and stir to combine.

Ladle the soup into bowls.

Sprinkle a few bacon crumbles on top of each bowl for garnish.

Serve hot and enjoy your delicious Cheesy Cowboy Soup!

Turn the Instant Pot to sauté setting. When the display says HOT, add in the ground beef and break it up. Add in the diced onions. Let the beef brown for about 5 minutes. Drain off any excess grease.

Pour in the water and scrape the bottom of the pot so that nothing is sticking.

Add in the Better than Bouillon, salt, pepper, cumin, garlic powder, cayenne, potatoes, corn, black beans, green chiles, and diced tomatoes.

Stir in the evaporated milk and Velveeta cheese until it has completely melted. Add in half of the bacon crumbles.

Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Let the beef brown for about 5 minutes. Drain off excess grease.

Pour in the water and scrape bottom of pot so that nothing is sticking.

Add in the bouillon, salt, pepper, cumin, garlic powder, cayenne, potatoes, corn, black beans, green chiles and diced tomatoes.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.

Stir in the evaporated milk and Velveeta until it has completely melted. Add in half of the bacon crumbles.

Ladle into bowls and sprinkle a few bacon crumbles onto top of each bowl of soup.

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