Instructions:

1. Sauté:
   • Set the Instant Pot to “Sauté” and add the olive oil.
   • Add the beef, season with salt and pepper, and cook for 3-4 minutes until browned.
2. Add Vegetables:
   • Add onion, carrot, celery, parsnip, and garlic. Cook for 2-3 minutes until slightly softened.
3. Combine Ingredients:
   • Stir in Italian seasoning, bay leaves, diced tomatoes, potatoes, green beans, zucchini, and beef stock.
4. Cook:
   • Place the lid on the Instant Pot and set the valve to “Seal.”
   • Set to “High Pressure” for 15 minutes.
5. Release Pressure:
   • Allow the pressure to release naturally for 5 minutes, then turn the valve to “Venting” to release the rest.
6. Finish and Serve:
   • Stir in fresh parsley, adjust seasoning, and serve with crusty bread.