Step 1

In the pressure cooking pot, combine 1 can of beef broth and frozen ground beef. Add the vegetable oil, onion, carrots, celery, parsley, basil, salt, and pepper.

Step 2

Put a steamer basket in the cooking pot. Add the diced potatoes. Lock the lid in place. Select High Pressure and set the cook time for 5 minutes.

Step 3

When the cook time ends, allow the pressure to release naturally for 5 minutes, then use a quick pressure release. Carefully remove the potatoes and steamer basket from the pressure cooking pot and set aside.

Step 4

Use a meat chopper or potato masher to break up the beef. Select Sauté and cook, stirring occasionally, about 2 to 3 minutes.

Step 5

In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot, stirring constantly until the soup thickens.

Step 6

Add the cheddar a handful at a time, and stir until the cheese melts. Add the remaining can of broth and stir to combine. Stir in the heavy cream and heat through—do not bring to a boil. Season with additional salt and pepper to taste.

Step 7

Return the potatoes to the pot and stir to combine. Serve immediately, garnished with bacon bits and additional salt and pepper if desired.