Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and paprika. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Add in the potatoes. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes on low pressure (or the soup button).
5. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
6. Ladle a cup of hot broth in with the cream to temper it. Stir it into the pot. 
7. Turn your Instant Pot to the saute setting. In a small bowl stir together 3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken the soup in a couple minutes. 
8. Turn off Instant Pot and stir in the cheddar until melted. 
9. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and paprika. Transfer to the slow cooker.
2. Stir in the broth and potatoes. 
3. Cover and cook on low for 4 hours, or until potatoes are tender.
4. Ladle a cup of hot broth in with the cream to temper it. Stir it into the slow cooker.
5. In a small bowl stir together 3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Cook on high until it thickens, about 10 more minutes.
6. Stir in the cheddar until melted. 
7. Ladle into bowls and serve.