When the word “HOT” appears on the display, add the beef.
Cook the beef until no longer pink, about 5 minutes, stirring to break it up.
Drain the ground beef, and return to the inner pot.
Add the onion and bell peppers.
Cook, stirring occasionally, until the veggies are soft, about 3 minutes.
Add the beef broth, and beef base, taking care to scrape up any browned bits from the bottom.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL high pressure and adjust the time to 7 minutes.
When the time is up, carefully turn the pressure release valve to VENTING to quickly release the pressure.
Remove the lid.
Stir in ketchup, Worcestershire, onion powder, garlic powder, and salt, and pepper.
Optional: To thicken the sauce, remove ⅓ cup cooking liquid and stir together with 2 tablespoons flour.
Return to the inner pot, and stir in.
Press CANCEL.
Press SAUTE on the Instant Pot.
Let the mixture simmer until slightly thickened, about 3-4 minutes.
Serve on a bun topped with provolone cheese, if desired.
Notes
Beef: I use 85% or 90% lean ground beef. The beef can dry out if you use leaner ground beef.
Mushrooms: You can add 8 ounces of washed and sliced button mushrooms with the onion and green pepper if you would like.
Beef base: I use Better than Bouillon roasted beef base.
Beef broth: I use reduced-sodium beef broth.
Buns: If you want to avoid a soggy bun, I recommend toasting the buns before using. For an even tastier bun, butter and then toast the bun before using.
Nutrition values are estimates. The nutrition value given is only for the beef portion.