Step 1

Select Sauté and once the Instant Pot reads Hot, add the oil, make sure you tilt the pot so the oil covers the whole surface.

Step 2

Once the oil is hot, add the beef to the pot and DO NOT move for about 1 minute, to get a nice sear on it.

Step 3

Using a wooden spoon, break the beef and cook by stirring frequently for a few minutes, until no longer pink.

Step 4

Carefully, remove the pot from the IP and discard excess grease. Wipe the edges and return the pot with beef to the Instant Pot.

Step 5

Add the onion and garlic and cook for 1-2 minutes, stirring occasionally.

Step 6

Add the rest of the ingredients and stir to combine.

Step 7

Close the IP with the lid and lock it. Turn the steam release vent to 'sealing' and set it to cook for 10 minutes on High Pressure.

Step 8

When the cooking time is up, allow the pressure to reduce on its own without opening the steam release vent for 10 minutes, this is called Natural Pressure Release. After 10 minutes carefully release the rest of the pressure by opening the vent.

Step 9

Open the lid and stir the soup. Taste and adjust for salt and pepper.

Step 10

If you prefer the soup thicker: turn on the Sauté function, use the 'adjust' button to turn it into a medium heat setting.

Step 11

In a small bowl mix cornstarch with water until fully dissolved and add it to the pot. Gently stir to combine and let it simmer for 5 minutes until it thickens.

Step 12

Serve hot with favorite toppings.