Place the ground beef, garlic and diced onion in the instant pot and turn on the saute function. Cook the meat through and drain off the grease.
Add the cubed potatoes, carrots and celery.
Add the salt, pepper, parsley, basil and garlic powder.
Pour the chicken broth over the top and give the mixture a stir.
Place the lid on the instant pot and seal shut.
Press manual and set the timer to 5 minutes on high pressure making sure the valve is sealed shut.
Once the instant is done cooking carefully vent.
Carefully remove the lid after venting and stir in the (2) cans of cheese soup and the half & half stirring to combine.
Replace the lid and let the mixture continue to warm through. You can also keep the lid off and turn the saute function back on and let the soup and cheese mixture heat through.