Slow Cooker Method

1. Brown the beef and onion
   In a skillet over medium-high heat, warm the oil. Add the diced onion and ground beef. Cook for 5–7 minutes, breaking up the meat as it cooks, until the beef is no longer pink and the onion is softened.

2. Drain excess fat
   Carefully drain off grease to reduce excess fat in your final soup.

3. Transfer to slow cooker & combine
   Place the browned beef and onion into your slow cooker. Add the remaining ingredients: frozen vegetables, diced potatoes, garlic, broth, tomatoes, parsley, salt, and pepper. Stir thoroughly so everything is evenly distributed.

4. Cook

   • On High: Cook for 3–4 hours

   • On Low: Cook for 6–8 hours
     Because everything is already prepared, the crockpot just needs time to meld flavors and soften the vegetables.

Instant Pot (Pressure Cooker) Method

1. Sauté inside the Instant Pot
   Turn on the sauté function and heat the oil. Add the ground beef and onion, cooking 5–7 minutes while breaking up the beef. When nearly done, stir in the garlic and cook 1 more minute.

2. Degrease
   Drain excess fat from the pot to avoid greasy soup.

3. Add remaining ingredients
   Pour in the frozen vegetables, potatoes, broth, tomatoes, parsley, salt, and pepper. Stir to combine.

4. Pressure cook
   Seal the lid, set the pressure valve to “sealing,” and cook on High Pressure for 25 minutes. Once the time is up, do a Quick Release to bring down the pressure.

5. Serve
   Give it a final stir, taste and adjust seasoning if needed, and ladle into bowls.