 Today I would like to show you how to make one of my favorite ground beef vegetable soups. I'll show you how to make it two ways both on the stove top and in an instant pot or pressure cooker. Both methods are exactly the same up until the point you seal in pressure cook or just simmer on the stove top. So we'll start out by browning a pound of ground beef over medium-high heat before we push it to one side, add a little bit more olive oil and some diced onion and celery. Then we'll add about a teaspoon of kosher salt, a little bit of black pepper and a secret ingredient, at least I like to think it's secret. Chipotle peppers in adobo that have been minced or smashed, some tomato paste and garlic powder. You can also use fresh garlic here and you just want to cook this down for maybe a minute, two minutes and mix everything together before you add a pound of peeled and chopped russet potatoes and a pound of carrots, I use rainbow carrots here. Then we'll use some acidic ingredients in red wine vinegar, worcester sauce, soy sauce, that umami note from those last two are really important. And then we'll add bay leaves on the stove top, bring it up to a boil, reduce to a simmer and cover, maybe 30 to 40 minutes until the potatoes and carrots are tender. On a pressure cooker, we'll go high pressure for 20 minutes, that should do the trick. And then we'll remove the bay leaves and stem before you add a little bit of frozen green peas. It's optional, bring them up to temperature maybe 5 to 10 minutes and you're ready to serve.