To cook in the Instant Pot:
Cut beef into 1/2-inch pieces, discarding excess fat. Add meat to pot with other ingredients and stir.
Place lid on the instant Pot, make sure the vent nozzle is in the non-venting position, set to”pressure cook - high“ and set timer for 25 minutes.
Carefully release steam manually using the valve on top. When pressure is completely released, remove the lid.
Coarsely chop spinach. Add to hot soup and stir until slightly wilted.
Add fresh chopped rosemary and corn. Stir to combine. Serve and enjoy!
Preheat oven to 300˚F. Combine all ingredients (prep as instructed above) in a large Dutch oven. Bring to a boil on the stove top then cover and place in the oven for 4 1/2-5 hours or until carrots and potatoes are very tender. When finished, remove from oven and add fresh rosemary and corn. Stir well. Serve and enjoy!
See Café Tips above in post for additional instructions and tips.