Instructions

• Start by heating the olive oil on medium in your big pressure cooker pot. You gotta get it nice and warm so the beef doesn’t stick.
• Add the ground beef and brown it up, breakin’ it apart with your spoon so it cooks evenly and gets that juicy, savory flavor goin.
• Toss in the diced onion, carrots, and minced garlic. Cook until the veggies soften just a bit. You’re lookin' for that smell that tells you they’re ready but not mushy.
• Add the cubed potatoes along with salt, black pepper, and dried parsley. Pour in the chicken broth last so you don’t burn anything at the bottom.
• Put the lid on, making sure the sealing ring is in place and the valve set to sealing. Wait for the pressure build, then let it cook for about 10 minutes using quick release when done.
• Now, open the lid carefully (watch that valve hiss!) and stir in the whole milk and flour that'll thicken the soup up nicely. Then add the Velveeta chunks so they melt real good into the mix.
• Stir gently until everything is smooth and creamy. Serve up with optional cheddar cheese and green onions. Dang, you’re ready to eat!