A hearty and creamy soup that captures all the flavors of a classic cheeseburger, made quickly and easily in the Instant Pot.

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Set the Instant Pot to sauté mode. Add olive oil and ground beef, cooking until browned. Drain excess fat.
Add onion and garlic, cooking until softened.
Add chicken broth, diced potatoes, shredded carrots, salt, pepper, basil, and parsley. Stir well.
Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
Quick release the pressure once cooking is complete.
Set the pot back to sauté mode. In a small bowl, mix butter and flour to form a paste, then stir into the soup to thicken.
Stir in the milk and shredded cheddar cheese until melted and creamy.
Turn off the pot and mix in the sour cream before serving.