To make in an Instant Pot:

• Select the saute setting and heat the 2 tablespoons of olive or avocado oil for a minute or two, and then add the pound of lean ground beef and chop it while it browns with a large spatula or wooden spoon.
• Add in the chopped onions and cook for 3-5 minutes until the onions start to look translucent.
• Add the three peeled and diced potatoes and one and a half cups of water. Secure the lid on the pot, select the manual setting, and set it for 6 minutes. When the cooking time is done, do a quick release and press stop.
• Pour into the pot the diced tomatoes, creamed corn, whisked coconut milk, salt, pepper, and any optional add-ins.
• Press the saute button again and cook for 8-10 minutes, stirring frequently. Season with additional salt and pepper if desired.

To make in a slow cooker:

• In a large skillet, heat the oil and then add the lean ground beef and onions in a skillet. Cook until browned, chopping frequently. Add the beef and onions to the slow cooker with the potatoes, tomatoes, creamed corn, water, salt, pepper, and any optional add-ins. Cook on low for 8-10 hours. In the last 20 minutes of cooking, add in the whisked coconut milk.

Cook on the stovetop:

• In a Dutch oven or large pot, heat the oil and fry the lean ground beef and onions until browned. Add in the potatoes and water plus 1/2 cup additional water. Heat over medium-high heat for 15-20 minutes until the potatoes are tender. Add in the creamed corn, tomatoes, salt, pepper, whisked coconut milk, and any optional add-ins. Simmer for 10 minutes or until thoroughly heated through.