Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown the beef for about 5 minutes. Drain off excess grease.
2. Stir in the onion, pepper, garlic powder and salt. 
3. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
4. Add in the potatoes.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 4 minutes. When time is up move valve to venting and remove the lid.
6. Stir in the Rotel, tomato sauce, Worcestershire sauce and frozen vegetables. Heat the vegetables through on the saute setting. 
7. Season to taste. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat and add in the the beef and break it up. Brown the beef for about 5 minutes. Drain off excess grease. Add to the slow cooker.
2. Stir in the onion, pepper, garlic powder and salt. 
3. Stir in the broth, potatoes, Rotel, tomato sauce and Worcestershire sauce. 
4. Cover and cook on low for 3 hours. 
5. Add in the vegetables and cook on low for 1 more hour. 
6. Season to taste. Ladle into bowls and serve.