Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in a pinch of salt and pepper.
2. Pour in the water and scrape bottom of pot so that nothing is sticking. 
3. Dump in the french onion soup and potatoes.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid. 
5. Stir in the gouda, mozzarella and Worcestershire.
6. To thicken make a cornstarch slurry by stirring together cornstarch and cold water in a small bowl until smooth. Turn Instant Pot to sauté setting and stir the slurry into the pot to thicken the sauce. Once thickened turn off Instant Pot.
7. Serve and enjoy! Top with a dollop of sour cream, if desired.  

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in a pinch of salt and pepper. Transfer to the slow cooker. 
2. Stir in the french onion soup and potatoes (no water for slow cooker version).
3. Cover and cook on low for 3-4 hours, or until potatoes are tender. 
4. Stir in the gouda, mozzarella and Worcestershire.
5. To thicken make a cornstarch slurry by stirring together cornstarch and cold water in a small bowl until smooth. Stir the slurry into the slow cooker to thicken the sauce. Let cook for about 10 minutes with the lid off.
6. Serve and enjoy! Top with a dollop of sour cream, if desired.