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On SAUTE mode, add the olive oil and ground beef. Cook the ground beef for two minutes. Avoid breaking it up too much, you want there to be chunks of beef.
Add the diced onions, salt, pepper, dried parsley, dried basil, and garlic powder. Cook for another minute.
Add the grated carrot.
Add the diced potatoes. Stir to combine.
Add the stock, place the lid on, set the valve to seal, and pressure cook on HIGH for 5 minutes. Natural pressure release for 10 minutes before quick releasing.
Mix the cornstarch with a bit of cold water and add it to the soup, on SAUTE mode, to make the soup thicker if you prefer. Stir in the shredded cheese and sour cream before serving Sprinkle with optional bacon pieces if desired.