Select the “sauté” function and add the olive oil.
Add in garlic and onion and sauté until garlic is fragrant and the onions are soft and translucent, about 2-3 minutes.
Add in ground beef. Stir constantly, breaking into small pieces, until cooked all the way through and brown. Strain any extra fat from the beef and discard.
Add about ½ cup of the beef stock or water into the Instant Pot. Using a stiff spatula scrape to free any browned food bits sticking to the bottom of the Instant Pot insert. NOTE: food sticking to the bottom of the Instant Pot can cause a BURN warning.
Turn off the sauté function. Add the tomato soup, diced tomatoes, frozen vegetables, diced potatoes, and remaining water/stock. Mix all ingredients until everything is mixed evenly.
Secure the lid on the Instant Pot and make sure the valve is in the sealing position.
Set the timer on the “SOUP/BROTH” setting for 8 minutes. NOTE: it will take about 20-22 minutes for the pot to come up to pressure.
When the cooking is complete, allow to naturally release. If the pot hasn’t naturally released after about 10 minutes release the remaining pressure manually- Be VERY careful as liquid may come through the valve!
Open the lid carefully and add in salt and pepper to taste and serve!