Press the sauté button on the instant pot and wait for it to heat up. Add the olive oil. When the oil is simmering add the chopped onion and bell peppers. Cook for about 3 minutes until the vegetables are softened.

Add in the ground beef and garlic along with the salt. Stir and break up the meat with a wooden spoon. Cook until browned, about 5-7 minutes.

When the meat is no longer pink stir in the chilli flakes, fennel seed and oregano. Stir to combine everything in spices.

Stir in the red wine. Let the wine come to a boil and cook until it’s almost completely reduced down, about 4-5 minutes.

Finally, stir in the beef stock, the carrots, pepper, and tomatoes.

Secure the lid on the instant pot and make sure the dial on top is set to ‘sealing’. Cook on high pressure for 15 minutes. (Press ‘Manual’ or ‘Pressure Cook’ and set the timer to 15 minutes.)

When the time is up you can use the quick release method or let pressure come down naturally. Taste and season as needed. Add any toppings you’d like (basil, parmesan, mozzarella, etc) and serve.

Keep leftovers in the fridge for 4-5 days or freeze for up to 6 months.