Instant Pot Hamburger Deluxe Stew

3 tablespoons extra-virgin olive oil

2 large (or 3 medium) carrots, peeled and sliced into ¼-inch thick disks

1 red onion, diced (with some reserved for topping, if desired)

1 ½ pounds ground beef (NOTE: the less lean, the better. I used a meatloaf mixture of ground beef, veal and pork but you can make this vegetarian by using a plant-based meat such as Impossible or Beyond brands)

2 tablespoons Worcestershire sauce

2 teaspoons liquid smoke

2 ½ cups beef broth (you can also use vegetable broth to keep it vegetarian)

2 (14.5-ounce) cans diced tomatoes, with their juices

¼ cup ketchup

2 tablespoons light or dark brown sugar

1 (6-ounce) can tomato paste

2 cups shredded Cheddar cheese, plus more for topping (optional)

1 cup diced dill pickles along with ¼ cup of their juices, plus more for topping, optional (I used a 20-ounce jar of Claussen kosher dill "sandwich slices" for easy dicing)

1 tablespoon Cajun/Creole/Louisiana seasoning (I use Tony Chachere’s) OR seasoned salt

Directions at pressureluckcooking.com

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