Step 1

Turn Instant Pot to saute and brown the ground beef, with the onions, green peppers (optional), and minced garlic.

Step 2

Drain (if desired) then return to Instant Pot.

Step 3

Deglaze Instant Pot with 1/4 cup beef broth.

Step 4

Add the rest of the beef broth, spices, butter (optional), and tomatoes (do not stir).

Step 5

With the Instant Pot still in saute mode, bring mixture to a boil.

Step 6

Turn off, secure the lid, then press the soup button and press the minus button to reduce the time down to 12 minutes.

Step 7

Once the soup cycle is complete, allow the Instant Pot a 10 minute NPR (natural pressure release) then do a QPR (quick press release). I always put a dish towel over the valve so that soup doesn't spew out.

Step 8

Remove lid and serve!

Step 9

Top each bowl with sour cream, grated cheese, jalapenos if desired.