Turn the IP onto saute mode. Brown the beef, crumbling it while it cooks, drain any extra grease. Add the 1 chopped onion, 3 chopped garlic cloves, and tablespoon of rosemary and saute for another minute.
Add the 1 teaspoon salt, ½ teaspoon pepper, 1 ½ tablespoon coconut aminos, 1 tablespoon tomato paste, 5-6 diced potatoes, 1 cup cut carrots, can of diced tomatoes, and beef broth. Pop the lid on and lock the pressure valve to "seal". Set to cook on soup mode for 4 minutes.
After the cook is done, release the pressure by turning the pressure valve on top. Once the pin drops open the lid and stir in the 1 - 1.5 cups frozen green beans. The soup will be hot enough to cook them through.
Stove Top Instructions
In a large pot over medium heat brown the ground beef, crumbling while it cooks. Drain any excess grease.
Add the 1 chopped onion, 3 chopped garlic cloves, and tablespoon of rosemary and saute for another couple minutes.
Add the 1 teaspoon salt, ½ teaspoon pepper, 1 ½ tablespoon coconut aminos, 1 tablespoon tomato paste, 5-6 diced potatoes, 1 cup cut carrots, can of diced tomatoes, and 32 oz beef broth. Give it a good stir to mix. Let the soup simmer until the carrots and potatoes are cooked through (fork tender), about 15 minutes.
Take the soup off the heat and stir in the frozen green beans.
Storing
To store the soup, place the completely cooled soup in an airtight container. Place in the fridge for up to 5 days
You can also freeze the soup for a longer shelf life. Place the completely cooled soup in a freezer safe airtight container. Freeze for up to 3 months.