Step 1

Pour broth into bottom of Instant Pot. Add in the bay leaf.

Step 2

Layer the following ingredients into the pot: carrots, onion chunks, mushrooms and then potatoes. Drizzle the olive oil on the potatoes. Lightly salt and pepper the potatoes.

Step 3

Add sausage on top of the potatoes. Then dump tomatoes into the pot. Add in Worcestershire, Italian seasoning, pepper, parsley and, if wanted, peppers.

Step 4

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting. Remove lid.

Step 5

Drain off most of the liquid. Leave some for drizzling over the top and keeping moist.

Step 6

Stir in the cheeses. Scoop onto plates and serve.

Step 7

Add ½ cup broth, bay leaf, carrots, onions, mushrooms, potatoes, olive oil, a little salt and pepper, sausage, tomatoes, Worcestershire, Italian seasoning, pepper, parsley and pepper into slow cooker. Toss well.

Step 8

Cover and cook on low for 6-8 hours, or until potatoes and carrots are tender.

Step 9

Sprinkle in cheeses, serve and enjoy.