1 tbsp olive oil
1 large onion, chopped
1 lb ground beef
1 tsp sea salt
¼ tsp black pepper
1 lb shredded coleslaw mix
1 15-oz can diced tomatoes (with liquid)
6 cups beef bone broth (or any broth – beef, chicken, or vegetable)
1 tbsp Italian seasoning
½ tsp garlic powder (or more if you love garlic)
2 medium bay leaves (optional)
• Press the Sauté button on the Instant Pot. Add the oil and chopped onions. Cook for about 10-15 minutes, stirring occasionally, until onions start to brown.
• Add ground beef to the Instant Pot. Season with sea salt and black pepper. Increase sauté temperature to “High”. Cook, breaking apart with a spatula, for about 7-10 minutes, until the beef is cooked through. If desired, drain some of the fat off at this point.
• When the beef is done, turn off heat and add the remaining ingredients into the Instant Pot. Stir to combine. Season with more salt and/or pepper to taste.
• Cover and seal the Instant Pot. Press the Manual button and adjust the time to 20 minutes. When cooking is complete, let pressure release naturally for 5 minutes, then use quick release. Remove the bay leaves before serving.

Makes 14 servings of 1 cup each. Count each serving as one protein.
Recipe courtesy of