Instant Pot Instructions: 

1. Turn Instant Pot to saute setting. When the display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir a pinch of kosher salt and pepper into the meat. 
2. Pour in the V-8 and scrape bottom of pot so that nothing is sticking. 
3. Dump in the frozen vegetables.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 1 minute. When time is up let pot sit for 5-10 minutes then move valve to venting. Remove the lid.
5. Stir. Ladle into bowls and serve. 

Slow Cooker Instructions: 

1. Heat a pan over medium high heat. Add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir a pinch of kosher salt and pepper into the meat. Add into the slow cooker.
2. Add in the V-8 and frozen vegetables. 
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours. 
4. Stir. Ladle into bowls and serve.