Skinny Instant Pot Picadillo

Brown meat in a large skillet on medium-high heat; season generously with salt and a little pepper.
2 lb ground beef 96% lean, 1 pinch table salt, 1 pinch ground black pepper
When meat is no longer pink, drain all the liquid from pan. Add the onions, potatoes, garlic, and bell peppers to the meat and cook an additional 3-4 minutes. Don't overcook!
1 medium Russet potato, 1 medium onion, 1 medium red bell pepper, 2 tsp minced garlic
Transfer the meat to the Instant Pot, then add tomato, cilantro, tomato sauce, 1 1/4 cups beef broth, green olives [you can add some of the brine from the jar for added flavor], then add the cumin, garlic powder, and bay leaves.
¼ cup cilantro, 14 oz diced tomatoes, 8 oz tomato sauce, 1¼ cups reduced sodium beef broth, ¼ cup green olives, 1½ tsp ground cumin, ¼ tsp garlic powder, 2 bay leaves
Set the Instant Pot to meat/stew or manual for 5 minutes. When done, release the pressure valve to de-pressurize and remove Instant Pot lid.
Discard the bay leaves. Taste and add salt and pepper as needed, if needed.
1 pinch table salt, 1 pinch ground black pepper
Serving Suggestion: Serve with rice and carb balance tortillas.