Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for about 5 minutes. Drain off excess grease. Stir in the kosher salt, garlic powder, black pepper, onion powder and Italian seasoning. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Add in the potatoes, carrots and Worcestershire sauce. Spoon the tomato paste over the top of the potatoes so that it isn’t touching the bottom of the pot. Don’t stir. 
4. 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 let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
5. Gently stir. Salt and pepper to taste. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for about 5 minutes. Drain off excess grease. Stir in the kosher salt, garlic powder, black pepper, onion powder and Italian seasoning. 
2. Add meat into slow cooker. Add in the broth, potatoes, carrots, Worcestershire sauce and tomato paste. Stir. 
3. Cover and cook on low for 6-7 hours, or until potatoes and carrots are cooked through. 
4. Gently stir. Salt and pepper to taste. Ladle into bowls and serve.