Step 1

Turn the Instant Pot on to Sauté and add avocado oil.

Step 2

Once it indicates that it's "hot," add onion and garlic and cook stirring for 5 minutes.

Step 3

Add ground beef, salt, pepper, and oregano, and sauté for 5 minutes until the meat is lightly browned.

Step 4

Add carrots and celery and cook stirring for 5 minutes to soften.

Step 5

Turn off the Instant Pot and add cabbage, broth, and diced tomatoes. Stir together.

Step 6

Screw on the lid and set the pressure valve to Sealing.

Step 7

Cook on HIGH for 15 minutes. Once it beeps to a finish, release pressure naturally for 15-20 minutes until the lid slides open easily.

Step 8

Add more salt if needed, and serve hot.

Step 9

Heat avocado oil in a large pot over medium high heat.

Step 10

Add onion and garlic, and cook stirring for 5 minutes until fragrant and translucent.

Step 11

Add ground beef, salt, pepper, and oregano, and sauté for 5 minutes until the meat is lightly browned.

Step 12

Add carrots and celery and cook stirring for 5 minutes to soften.

Step 13

Stir in cabbage, broth, and diced tomatoes, cover, and let everything come to a boil.

Step 14

Bring down the heat to medium low, and simmer for 30 minutes.

Step 15

Add more salt if needed, and serve hot.