Cup of Yum
1. To cook in the Instant Pot:
2. Combine beef broth and tomatoes in Instant Pot. Turn settings to sauté high and bring mixture to a boil while prepping other ingredients.
3. Dice onion into ¼-inch dice. Cut potatoes in quarters or bite-size pieces if using larger potatoes. Slice carrots into ¼-inch slices. Add onion, potatoes and carrots to Instant Pot.
4. Add pesto, Worcestershire sauce, anchovy paste, bay leaves, brown sugar, oregano, rosemary, paprika, salt and pepper to mixture in the Instant Pot.
5. Cut beef into ½-inch pieces, discarding excess fat. Add meat to pot with other ingredients and stir.
6. Place lid on the instant Pot, make sure the vent nozzle is in the non-venting position, set to”pressure cook - high“ and set timer for 25 minutes.
7. Carefully release steam manually using the valve on top. When pressure is completely released, remove the lid. 
8. Coarsely chop spinach. Add to hot soup and stir until slightly wilted.
9. Add fresh chopped rosemary and corn. Stir to combine. Serve and enjoy!

To make soup in the oven:

Cup of Yum
1. Preheat oven to 300˚F. Combine all ingredients (prep as instructed above) in a large Dutch oven. Bring to a boil on the stove top then cover and place in the oven for 4 ½-5 hours or until carrots and potatoes are very tender. When finished, remove from oven and add fresh rosemary and corn. Stir well. Serve and enjoy!