Step 1

Instant Pot Method:

Step 2

Preheat your Instant Pot on the SAUTE mode, and add in the oil.

Step 3

Add your meat and sprinkle with a good pinch of sea salt and pepper to your taste. Cook stirring frequently until no longer pink, 5-6 minutes.

Step 4

Stir in the onions, garlic, celery, and carrots, and sauté for 3-4 minutes more. Drain any excessive grease.

Step 5

Add in the remaining ingredients then stir to combine. Set the lid on and lock it. Press HIGH PRESSURE and set the timer for 6 minutes.

Step 6

Once the cooking time is complete, manually release the pressure.

Step 7

Stove Top Method:

Step 8

Heat a large stockpot over medium-high and add the oil.

Step 9

Add your meat and sprinkle with a pinch of sea salt and pepper. Cook stirring frequently until no longer pink, 5-6 minutes.

Step 10

Stir in the onions, garlic, celery, and carrots, and sauté for 3-4 minutes more. Drain any excessive grease.

Step 11

Add in the remaining ingredients then stir to combine. Turn heat down to low, and cover with a lid. Simmer, stirring occasionally for 30 minutes until potatoes are tender.

Step 12

Crockpot/Slow Cooker Method:

Step 13

Heat a large skillet over medium-high and add the oil.

Step 14

Add your meat and sprinkle with a pinch of sea salt and pepper. Cook stirring frequently until no longer pink, 5-6 minutes.

Step 15

Stir in the onions, garlic, celery, and carrots, and sauté for 3-4 minutes more. Drain any excessive grease.

Step 16

Remove from the heat.

Step 17

Add your cooked meat along with all the remaining ingredients into your slow cooker, then stir to combine. Turn heat to LOW, and cover with its lid. Allow to cook on LOW for 6-8 hours.

Step 18

To Serve:

Step 19

Remove and discard the bay leaf.

Step 20

Serve soup hot and season to taste.

Step 21

Enjoy!