Step 1

Turn on your Instant Pot and press Sauté. Add the oil, onion and garlic and sauté, stirring occasionally for 3 to 5 minutes, until onion begins to turn translucent.

Step 2

Scoot the onion and garlic off to one side and add the hunk of beef. Leave the beef in one chunk and sear for 2 to 3 minutes per side, until golden-brown.

Step 3

Add the parsley, oregano, thyme, rosemary and salt. Use a spatula to chop up the meat and mix everything together.

Step 4

Stir in the remaining ingredients to the Instant Pot and Secure the lid. Press Pressure Cook or Manual and set the time for 8 minutes. Leave the vent on Sealing. Allow the Instant Pot to run its cycle, then allow it to go into the Keep Warm mode for 5 minutes.

Step 5

While the Instant Pot is working its magic, stir together the cheese topping mixture until well-combined. Manually release the pressure and stir well.

Step 6

Scoop soup into bowls and add desired amount of cheese topping. You can either serve immediately, or place bowls on a large baking sheet and bake at 400 degrees F for 5 to 10 minutes, until cheese has melted.