Instant Pot Bacon Cheeseburger Soup

1. Set the Instant Pot to Sauté. Add frozen ground beef and ¼ cup beef broth. Turn occasionally, scraping off the softened meat and breaking it apart. Add the onion as the beef breaks up. Cook until the beef is browned and the onion softens. Drain excess grease if needed. 2. Add minced garlic and cook for 30 seconds. 3. Add water and Better Than Bouillon, scraping the bottom completely clean. Stir in potatoes, Worcestershire, Dijon, garlic powder, onion powder, pepper, and salt. 4. Lock the lid and cook on High Pressure for 4 minutes. Carefully quick-release, pausing if liquid sputters. 5. Turn off the heat. Stir in heavy cream and chive and onion cream cheese until smooth. 6. Once the soup stops bubbling, add Colby Jack a handful at a time, stirring until melted. Stir in bacon bits. Taste and adjust seasonings. 7. Top with sour cream, green onions, extra bacon, and extra cheese. Add all dairy AFTER pressure cooking!