PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Natural/Quick

8oz (225g) 90% lean ground beef

¹⁄₂ medium yellow onion, chopped

1 cup roughly chopped carrot

¹⁄₂ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

2 tbsp all-purpose flour

1 medium russet potato, peeled and diced

2 cups From-Scratch Chicken Stock or low-sodium chicken stock

¹⁄₂ cup whole milk

1 cup shredded cheddar cheese

2 cups shredded iceberg lettuce, for serving

1. Select Sauté, and add the ground beef to the inner pot. Brown for 5 minutes, stirring frequently, and then add the onion, carrot, kosher salt, and pepper. Sauté for an additional 2 minutes.

2. Sprinkle the flour into the pot, and toss the ingredients well to coat. Add the potato and chicken stock, and stir well to combine.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 5 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes, and then quick release the remaining pressure.

4. Remove the lid, stir in the milk and cheese, and continue stirring until the cheese is melted and a smooth, creamy consistency is achieved. Ladle the soup into serving bowls and top with the lettuce. Serve immediately.