DIRECTIONS: Instant Pot: Assuming your electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot, when hot spray with oil, add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes. When browned, add the onion, celery and carrots and saute 4 to 5 minutes. Add the tomatoes, cabbage, beef stock and bay leaves, lock the lid cook high pressure 20 minutes. Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups. Stove top: Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.

NUTRITION INFO: Serving: 1 1/2 cups, Calories: 181 kcal, Carbohydrates: 14 g, Protein: 15.5 g, Fat: 6 g, Saturated Fat: 2.3 g, Cholesterol: 40 mg, Sodium: 592 mg, Fiber: 2 g, Sugar: 4.5 g

(Recipe and photo courtesy of Skinnytaste)