Season the beef with salt and pepper. If you use a 6 quart Instant Pot, select the Saute setting, for about 20 minutes. Heat the oil in the pot and add the meat. Cook until well browned. (If you use already chopped beef, stir ocassionally in the pot). Press Cancel.

Add the onions, carrots, potatoes, pepper, celery, parsnip and tomato sauce. Also add the water or broth.

If you use beef broth instead of water, go easy on salt, add it better at the end, when the soup is done.

Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer for 15 minutes.(timer will begin counting once the pressure inside the pot is reached, which might take about 10-15 minutes). When done, press Cancel and use the quick release method to release the pressure.

Open the lid and taste the soup. If you used a big chunk of meat, take it out, shred it and add it back to the pot. Skip this step if you used chopped beef.

Season to taste and optional add lemon juice or vinegar. Add the parsley to the pot.

Serve hot.