Ingredients

The following ingredients have 5 Servings
  • 1/2 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 2 sticks celery (chopped)
  • 1 pound extra lean (95% lean) ground beef
  • 3 cloves garlic (minced)
  • 2 heaping tablespoons tomato paste
  • 1 (28 fluid ounce) can diced tomatoes (with juices)
  • 4 cups beef broth
  • 2 large Russet potatoes (diced)
  • 1 dash Italian seasoning
  • Salt & pepper (to taste )

Instruction

  • Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 4 minutes.
  • Stir in the beef and garlic. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired (I didn't drain any). 
  • Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning. 
  • Close the lid, make sure the valve is on "sealing", press the "manual" button and cook on high pressure for 8 minutes. 
  • Once the countdown has finished, carefully do a quick pressure release.
  • Season with salt & pepper as needed and serve immediately.