• To cook in the Instant Pot:
• Combine beef broth and tomatoes in Instant Pot. Turn settings to sauté high and bring mixture to a boil while prepping other ingredients.
• Dice onion into ¼-inch dice. Cut potatoes in quarters or bite-size pieces if using larger potatoes. Slice carrots into ¼-inch slices. Add onion, potatoes and carrots to Instant Pot.
• Add pesto, Worcestershire sauce, anchovy paste, bay leaves, brown sugar, oregano, rosemary, paprika, salt and pepper to mixture in the Instant Pot.
• Cut beef into ½-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!

To make soup in the oven:

• 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 ½-5 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!