2large Russet potatoes peeled and cut into 1/2 inch cubes
salt and pepper to taste
Season the beef with salt and pepper.
Heat the olive oil in the bottom of the Instant Pot using the sauté button, then add in the beef and white onion, frying until the beef is browned on all sides and the onion has softened.
Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds.
Pour some of the beef broth into the bottom of the pan and deglaze the bottom,
Add in the rest of the broth, then the canned tomatoes and Worcestershire sauce to the pot.
Add in the potatoes, celery and bay leaves.
Using the high-pressure setting, set the Instant Pot to 20 minutes and let it come to pressure,
Let the pot naturally release for 10 minutes, then release according to the manufacturer's instructions.
Stir in the frozen vegetables and push the sauté button and cook for 5-7 minutes until the vegetables are tender, stirring occasionally to prevent anything from sticking to the bottom. The soup might also be hot enough to cook the vegetables without even turning on the sauté function!
Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
feel free to sub in any vegetables of your choice, as long as you cook them long enough at the end!