Sauté the Vegetables and Beef: Turn on the sauté setting on your Instant Pot and drizzle in 1-2 tablespoons of olive oil or avocado oil. Add the diced red onion and cook, stirring occasionally, until it becomes translucent (about 3-4 minutes).

Brown the Beef: Add 1 pound of ground beef to the Instant Pot, breaking it apart as it cooks. Sauté until it’s fully browned and no pink remains. With 1-2 minutes left, add the minced garlic to release its flavor. Turn off the sauté setting.

Add Remaining Ingredients: Add the chopped carrots, zucchini, squash, pickle juice, canned tomatoes with chilis, beef broth, yellow mustard, dried parsley flakes, salt, and pepper. Do not add the heavy cream or shredded cheese yet, as dairy shouldn’t be pressure-cooked. Stir everything to combine.

Pressure Cook: Secure the lid, set to “Pressure Cook” or “Manual” on high pressure, and cook for 20 minutes. Once the timer goes off, you can either do a quick release or let it naturally release, depending on your time.

Finish with Dairy: Open the Instant Pot, pour in the heavy cream, and add the shredded cheddar cheese. Stir until the cheese melts and the soup becomes creamy.

Serve: Ladle the soup into bowls and garnish with extra shredded cheese, chopped pickles, and crackers if desired.

Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.