Cheesy Cowboy Soup is a flavorful, hearty one‑pot meal that brings together rich ground beef, tender potatoes, beans, corn, and melty cheese, all cooked in your pressure cooker for a fuss‑free supper. This dish offers comfort and convenience in one bowl, perfect for busy evenings yet satisfying enough for a weekend treat.
Why You’ll Love This Cheesy Cowboy Soup
You’ll love this recipe because it hits all the right notes: bold cowboy‑style flavors (corn, beans, ground beef, green chiles), creamy cheesiness from the added evaporated milk and cheese, and speedy cooking via your pressure cooker. It’s both comforting and ridiculously easy—ideal when you want a warm, filling meal without spending ages in the kitchen. Plus, leftovers taste even better the next day.
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 3 cups water
- 1 Tbsp Beef Base (such as Better Than Bouillon)
- ¼ tsp kosher salt
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- Pinch of cayenne pepper
- 3 small‐to‐medium potatoes, cubed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chiles
- 1 (14 oz) can petite diced tomatoes
- 1 (13 oz) can evaporated milk
- 1 (16 oz) package Velveeta cheese, cubed
- 1 (2.5 oz) package bacon crumbles (optional)
Step‑by‑Step: How to Make Cheesy Cowboy Soup
- Set your pressure cooker (such as the Instant Pot) to the Sauté setting. Once the display reads “HOT”, add the ground beef and break it up. Add the diced onions and cook for about 5 minutes until the beef is browned. Drain the excess grease.
- Pour in the 3 cups of water and use a wooden spoon to scrape the bottom of the pot so no beef or onion bits are stuck (this helps avoid a “burn” warning).
- Add the beef base, salt, pepper, cumin, garlic powder, and cayenne pepper. Then add the cubed potatoes, corn, black beans, green chiles, and diced tomatoes. Stir gently to combine.
- Lock the lid in place on your Instant Pot and turn the valve to “Sealing.” Select the Soup program, or Pressure Cook if that’s what your model uses, and set the timer accordingly.
- Once the pressure is released, stir in the evaporated milk and the cubed Velveeta cheese until the cheese has fully melted and the mixture is smooth and creamy. Add half of the bacon crumbles (if using) and stir.
- Scoop the soup into bowls and sprinkle the remaining bacon crumbles on top as a garnish. Serve immediately while hot.
Helpful Tips
- Make sure to scrape the bottom of the pot after deglazing with water so that no browned bits are stuck—this prevents the Instant Pot from throwing a burn warning.
- Use cubed potatoes rather than very large chunks so they cook through in the 4 minutes cooking time.
- If you don’t have a “Soup” setting on your Instant Pot, use the Manual/Pressure Cook setting at high pressure for the same 4 minutes.
- When adding the evaporated milk and cheese, stir slowly and gently off the heat (or on the “Keep Warm” setting) so the dairy doesn’t curdle or stick.
- For extra richness, serve this soup with a slice of warm cornbread or a drizzle of honey butter.
Substitutions and Variations
- Meat swap: Use ground turkey or ground chicken in place of beef for a lighter version.
- Cheese option: If you prefer, swap the Velveeta for shredded cheddar (about 2 cups), though melting might take a little longer.
- Beans: Instead of black beans, you could use kidney beans or pinto beans—just rinse and drain them.
- Heat level: To turn up the spice, add additional cayenne pepper, a teaspoon of chili powder, or a few dashes of hot sauce.
- Vegetable addition: Extras like diced bell pepper or chopped zucchini could be stirred in at the end for more color and veggies.
- Dairy‑free: Substitute evaporated milk with a full‑fat coconut milk and use a plant‑based cheddar alternative if needed.
Storage Instructions
- Refrigerator: Let the soup cool completely to room temperature before storing it in a sealed, airtight container in the refrigerator.
- Freezer: This soup freezes well. Portion it into freezer‑safe containers or freezer bags, label them, and freeze for up to 3 months.
- Reheating: Warm the soup gently over medium heat on the stovetop, stirring every so often until fully heated. If frozen, allow it to thaw in the refrigerator overnight before reheating.
- Note: Upon reheating, you may need to stir in a splash of milk (or water) to loosen the consistency, as potatoes and beans tend to absorb liquid during storage.
Nutritional Information
- Calories: ~400–450 kcal
- Protein: ~20–25 g
- Carbohydrates: ~30–35 g
- Fat: ~20–25 g
- Fiber: ~5–7 g
Serving Suggestions
- Serve this soup in deep bowls with a rustic slice of cornbread on the side.
- Top each bowl with additional garnishes: chopped green onions, a dollop of sour cream, or a few tortilla chips for crunch.
- Pair with a crisp green salad or steamed green vegetables to balance out the richness.
- This works well as a hearty lunch or dinner—and leftovers are ideal for a quick reheated meal the next day.
Frequently Asked Questions About Cheesy Cowboy Soup
Can I make this on the stovetop instead of using an Instant Pot?
Yes, brown the meat and onions in a heavy pot, add the water/base/spices, then the potatoes, beans, corn, chiles, and tomatoes. Simmer on medium heat until the potatoes are tender (about 20‐25 minutes). Then stir in the evaporated milk and cheese until melted. The pressure cooker just speeds things up.
My Instant Pot showed a “burn” warning—why?
Often this happens when food is stuck to the bottom, or insufficient liquid was used. For this recipe: after browning the beef and onions, you must add water and scrape the bottom clean before pressure cooking. Also ensure you set the valve to “Sealing”.
Can I reduce the cheese or skip the bacon to make it lighter?
Absolutely. You can use less cheese or use a lower‑fat cheese option. Omitting bacon or using turkey bacon crumbles will reduce fat and sodium while still keeping that savory flavor.
Will the potatoes hold up in the freezer?
Yes, but note that potatoes can change texture after freezing and reheating (they may become a bit softer). If you plan to freeze, you might consider using slightly firmer potato varieties (like Yukon gold) and maybe a little less, so the texture stays comfortable on reheating.
Final Thoughts
Thank you for trying this Cheesy Cowboy Soup. I hope you relish how easy it is to assemble, how comforting the flavors are, and how satisfying it turns out. Warm, cheesy, hearty—this is the kind of dish I love making when I want both comfort and convenience. I’m excited for you to enjoy it, share it, savor it, and maybe even make it a go‑to in your dinner rotation. Wishing you happy cooking adventures, and thank you for being a cherished part of our food‑loving family!
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Cheesy Cowboy Soup
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
Cheesy Cowboy Soup is your go-to for a creamy, beefy, bean-packed comfort meal. Everything cooks in one pot—perfect for weeknights.
Ingredients
1 pound lean ground beef
1 cup diced onion
3 cups water
1 Tbsp beef base (Better Than Bouillon)
¼ tsp kosher salt
½ tsp black pepper
1 tsp cumin
1 tsp garlic powder
Pinch of cayenne pepper
3 small-to-medium potatoes, cubed
1 (15 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (4 oz) can diced green chiles
1 (14 oz) can petite diced tomatoes
1 (13 oz) can evaporated milk
1 (16 oz) package Velveeta cheese, cubed
1 (2.5 oz) package bacon crumbles (optional)
Instructions
- Set your pressure cooker (such as the Instant Pot) to the Sauté setting. Once the display reads “HOT”, add the ground beef and break it up. Add the diced onions and cook for about 5 minutes until the beef is browned. Drain the excess grease.
- Pour in the 3 cups of water and use a wooden spoon to scrape the bottom of the pot so no beef or onion bits are stuck (this helps avoid a “burn” warning).
- Add the beef base, salt, pepper, cumin, garlic powder, and cayenne pepper. Then add the cubed potatoes, corn, black beans, green chiles, and diced tomatoes. Stir gently to combine.
- Lock the lid in place on your Instant Pot and turn the valve to “Sealing.” Select the Soup program, or Pressure Cook if that’s what your model uses, and set the timer accordingly.
- Once the pressure is released, stir in the evaporated milk and the cubed Velveeta cheese until the cheese has fully melted and the mixture is smooth and creamy. Add half of the bacon crumbles (if using) and stir.
- Scoop the soup into bowls and sprinkle the remaining bacon crumbles on top as a garnish. Serve immediately while hot.
Notes
Scrape the bottom well to prevent burn warnings.
Velveeta melts smoothly, but cheddar can be used.
Omit bacon for a lighter version.
Add hot sauce for more heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
Nutrition
- Serving Size: 1.5 cups
- Calories: ~425 kcal
- Carbohydrates: ~33 g
- Protein: ~24 g