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 5 minutes. Drain off excess grease. Stir in the salt and pepper.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep Instant Pot on so that it can start heating up the broth while you prep all the ingredients. 
3. Add in the garlic powder, Italian seasoning, sage, ground mustard, steak sauce, tomato paste, tomato sauce, green beans 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 move valve to venting. Remove the lid.
5. Use a slotted spoon to move half of the potatoes to a bowl. Mash with a fork and then stir them back into the soup. 
6. Ladle into bowls and top each bowl with a generous heap of cheddar cheese.

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 5 minutes. Drain off excess grease. Stir in the salt and pepper. Transfer to the slow cooker.
2. Stir in the broth, garlic powder, Italian seasoning, sage, ground mustard, steak sauce, tomato paste, tomato sauce, green beans and potatoes. 
3. Cover and cook on low for 4 hours.
4. Use a slotted spoon to move half of the potatoes to a bowl. Mash with a fork and then stir them back into the soup. 
5. Ladle into bowls and top each bowl with a generous heap of cheddar cheese.