Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. Cut the bacon into half inch pieces. When display says hot add in the bacon (or bacon fat), ground beef and celery. Break up the meat. Brown for about 5 minutes. Cancel off sauté setting.
2. Stir in the seasoned salt, pepper, garlic powder, vinegar, mustard, ketchup and onions. 
3. Add in the Better than Bouillon and water. Scrape bottom of pot so that nothing is sticking. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting. Remove the lid.
5. Turn Instant Pot to sauté setting. Stir to break up meat. Let the liquid reduce down for about 3 minutes. 
6. Toast the buns. Spread mayo on bottom of bun. Scoop some of the meat on top. Then top with pickle, tomato and cheese and top bun. Serve and enjoy!

Slow Cooker Instructions:

1. Add raw ground beef and celery into Instant Pot (no bacon for slow cooker version). Break up the ground beef with a wooden spoon. 
2. Stir in the seasoned salt, pepper, garlic powder, vinegar, mustard, ketchup, onions, Better than Bouillon and only a half cup of water (for slow cooker version). 
3. Cover and cook on high for 2-3 hours. Remove lid. Stir to break up meat. 
4. Let cook on high for about 20 minutes. 
5. Toast the buns. Spread mayo on bottom of bun. Scoop some of the meat on top. Then top with pickle, tomato and cheese and top bun. Serve and enjoy!