For Instant pot

Cup of Yum
1. Set IP to sauté mode. Break up ground beef and add to pot (brown meat in two batches.).
2. Brown beef, turn and brown the other side. Remove from pot and brown remaining meat. Remove from pot.
3. Add a splash of olive oil to pot. Add vegetables. (I do my peppers in strips so that people who are intolerant can easily take them out.)
4. Just sauté them briefly. Scrape the bottom of the instant pot to remove any stuck bits, to avoid a burn notice.
5. Add remaining ingredients. (eliminate water if using slow cooker.) Set Instant pot to pressure cook, manual, high pressure for 10 minutes. Let pressure naturally release (leave it alone) for 5 minutes. Then manually release the rest of the pressure by turning the venting knob. Let the float valve drops back into pot, release remaining pressure by opening the lid away from your face.

For stovetop

1. Place beef in hot, heavy bottom pan. Brown beef in two batches. Breaking up beef as it browns. Set aside.
2. Once beef is browned add onions, garlic, celery and peppers, if using, to the same pan over low heat to soften.
3. Add the remaining ingredients. Turn heat to medium and heat through. Can be simmered on low for a long time, if desired. Add water if sauce becomes too thick, and then cook some of the water out of it.
4. Serve on toasted buns.