Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 4 minutes and then add in the mushrooms and onion and cook for 2 minutes. Drain off excess grease. Stir in the parsley, chili powder, cumin, cayenne, smoked paprika, garlic powder, onion powder, salt and pepper. 
2. Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Stir in the Better than Bouillon. Dump in the tomatoes and beans. Cut the crescent rolls into 1 inch squares. Add them into the pot in one layer, if possible. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes on LOW pressure. When time is up move valve to venting and remove the lid. 
4. Stir in the zucchini, replace the lid and let pot sit on the keep warm setting for 10 minutes. 
5. Serve and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the beef and break it up. Brown for about 4 minutes and then add in the mushrooms and onion and cook for 2 minutes. Drain off excess grease. Stir in the parsley, chili powder, cumin, cayenne, garlic powder, onion powder, salt and pepper. Transfer to the slow cooker.
2. Stir in the water, Better than Bouillon, tomatoes and beans. Cut the crescent rolls into 1 inch squares. Stir them into the slow cooker.
3. Cover and cook on low for 2-3 hours. Add in the zucchini and cook on low for 30 more minutes. 
4. Serve and enjoy!