A low fat ground beef and veggie soup blended with a 2-ingredient cheese sauce.
Use the sauté function of your pressure cooker to brown the ground beef. Add salt and pepper halfway through cooking.
When the beef is fully cooked, add the potatoes, carrots, onion, and garlic, stirring everything together.
Add the parsley, ground mustard, dill weed, and chicken broth, stirring everything together once more.
Cook on high pressure for 10 minutes with quick release pressure (vent as soon as it's finished cooking).
While the soup cooks, mix the cheddar powder and Greek yogurt together. Add the yogurt and cheese mixture to the soup once you've vented. Stir well and leave the pressure cooker on its keep warm function.
Optional: pan fry bacon, chop fresh green onions, and grate some fresh cheddar cheese for toppings.
**For ingredient notes about cheddar powder replacements, making this soup dairy free, and more, see the post above.