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 onion. Brown for 5 minutes. Drain off excess grease, if needed. Stir in the garlic powder, Italian seasoning, salt, thyme and pepper.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Add in the carrots and potatoes.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
5. Stir in the frozen peas and corn. Turn off the Instant Pot.
6. Add greek yogurt into a bowl and stir in the cornstarch. Gradually whisk the cup of hot broth into the yogurt to temper it. Then stir the yogurt mixture into the pot along with the cheese and green onions. 
7. 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, if needed. Stir in the garlic powder, Italian seasoning, salt, thyme and pepper. Transfer to the slow cooker.
2. Stir in the broth, carrots and potatoes.
3. Cover and cook on low for 3-4 hours.  
4. Stir in the frozen peas and corn.
5. Add greek yogurt into a bowl and stir in the cornstarch. Gradually whisk the cup of hot broth into the yogurt to temper it. Then stir the yogurt mixture into the slow cooker along with the cheese and green onions. 
6. Ladle into bowls and serve.