Step 1

Add 5 cups of beef broth to the Instant Pot. Layer all other ingredients except the corn on top.

Step 2

Close and seal the Instant Pot. Cook on high pressure for 25 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid and stir well.

Step 3

Add drained corn and stir again. Add more beef broth, if the soup is too thick. Taste and season with more salt, if needed.

Step 4

Serve hot with toppings as desired (see Café Tips in the post above).

Step 5

To make in the oven, preheat oven to 325˚. Combine all ingredients except for the corn in a large soup pot or Dutch oven. Cover and bake for 2½-3 hours or until beef is very tender. Remove from oven and add the corn. Stir well. Add more beef broth, if the soup is too thick. Taste and season with more salt, if needed.