Turn on the sauté option of your Instant Pot. Heat 2 tablespoons olive oil and add 1 finely chopped onion and 2 cloves minced garlic. Stir for about 1-2 minutes, until translucent. Add 1 pound ground beef and cook until browned, stirring from time to time.
Stir in 1-2 sticks chopped celery, 4 large chopped carrots, 4 medium chopped potatoes, 1 tablespoon tomato paste, and 1 14.5 ounce can diced tomatoes.
Add 4 cups beef broth, 1 tablespoon Worcestershire sauce, 2 bay leaves, and salt, pepper, and Italian seasoning (if using) to taste.
Stir in canned vegetables.
Close the lid and make sure the valve is in the Sealing position. Turn to Manual on high pressure and set the time to 8 minutes.
When 8 minutes is up, let the pressure release naturally. If you are in a rush, wait 10 minutes, then carefully release it manually.
Carefully open the lid. Stir, serve, and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (981g)|
|Recipe Makes: 1|
|Calories from Fat: 480 (52%)|
|Amt Per Serving||% DV|
|Total Fat 53.4g||71 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 294.8mg||91 %|
|Sodium 2121.9mg||73 %|
|Potassium 2047.8mg||54 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 8.4g|
|Protein 97.4g||139 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 931
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