Instructions

1. Turn your Instant Pot to the high Saute setting. Add the beef to the pot and cook, breaking it into small bits, until the beef is cooked through and begins to form crispy edges. Drain any excess fat, if necessary.
2. Add the onion and celery. Cook and stir for 3-4 minutes until vegetables begin to soften. Add garlic and cook for one more minute.
3. Add the broth, potatoes, tomatoes, tomato paste, honey, pickle juice, Dijon, coconut aminos, and almond milk. Stir well.
4. Close the lid and the steam valve. Set the cooker to high pressure (manual) for 5 minutes. Let the cooker release steam naturally for 10 minutes (to avoid splattering) before releasing the rest of the pressure manually.
5. Stir in the nutritional yeast. (Or cheese, if using -- see note.)
6. Serve with desired toppings.