Servings: 6

1 lb. lean ground beef 1 lb. lean ground beef
1 small yellow or white onion, finely chopped 1 small yellow or white onion, finely chopped
1 heaping tsp minced garlic 1 heaping tsp minced garlic
2 celery stalks, diced 2 celery stalks, diced
1 large carrot, diced 1 large carrot, diced
5 medium russet potatoes, peeled and diced 5 medium russet potatoes, peeled and diced
3 cups chicken broth 3 cups chicken broth
1 tsp parsley flakes 1 tsp parsley flakes
1 tsp salt 1 tsp salt
½ tsp pepper ½ tsp pepper
1 lb. Velveeta, cut into cubes or 2 cups grated cheddar cheese 1 lb. Velveeta, cut into cubes or 2 cups grated cheddar cheese
1 ½ cups + 3 Tbsp. milk 1 ½ cups + 3 Tbsp. milk
¼ cup flour ¼ cup flour

Brown ground beef using saute.  When about halfway done, add onion and garlic.  When almost done, add celery and carrots and continue to saute until meat is browned.
Add potatoes, broth, parsley flakes, salt and pepper to the pot, seal and cook on manual for 5 minutes.  Quick release the pressure.
Switch IP to saute and add the Velveeta or grated cheese and 1 ½ cups of milk, stirring often until melted.  In a small bowl, mix the flour and 3 Tbsp. milk until well combined and add to the pot and stir often until broth thickens a bit.