Description
This Instant Pot nacho cheese soup is a creamy, hearty dish perfect for a cozy meal. Packed with flavors from sausage, cheese, and seasonings, it’s sure to be a hit!
Ingredients
Scale
- 1 can condensed fiesta nacho cheese soup (or cheddar cheese soup, 10 3/4 oz.)
- 1 lb ground sausage (spicy jimmy dean is best, could use ground beef)
- 2 tbsp olive oil
- 1 pkg. taco seasoning (1 oz.)
- 1 can chiles (diced, canned, 4 oz.)
- 1 can diced tomatoes (petite 14 oz.)
- 1 cup milk (2% is best)
- 2 cup cheddar cheese (shredded, sharp is best)
- 1 small onion (diced)
Instructions
- Turn your Instant Pot to saute.
- Add your olive oil and ground beef and cook for 2-3 minutes. Add your diced onion and continue cooking until most of pink in beef is gone and onions have softened slightly. Turn your Instant Pot off.
- In a bowl whisk together your cheese soup and milk until creamy.
- Add soup mixture to the pot.
- Add all other ingredients (except your shredded cheese) into your pot and stir until mixed well.
- Put your lid on and push the soup button, normal setting, for 10 minutes.
- Do a slow release and lift lid carefully.
- Stir in 1 cup shredded cheddar cheese until melted.
- Serve with tortilla chips on the side, top with additional cheese and chives if desired.
Notes
- This dish can be customized with your favorite toppings such as sour cream, jalapeños, or extra cheese.
- Make sure to turn off the Instant Pot before adding the soup mixture to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg