Hi Vanessa! I haven’t ever tried it but I don’t see why not! This is how I would do it…
Sauté the Potatoes
Turn the Instant Pot to Sauté (High) and add the canola oil. Once hot, add the diced potatoes and sprinkle with about ½ teaspoon of the salt. Cook for 5–6 minutes, stirring occasionally, until the potatoes are lightly browned but not fully tender.
Remove the potatoes to a bowl and set aside.

Brown the Ground Beef
Add the ground beef to the Instant Pot. Cook, breaking it up with a spoon, until mostly browned.

Cook the Vegetables
Push the beef to the sides of the pot and add the diced onion. Cook for 2–3 minutes until softened, then add the red bell pepper and cook another 1–2 minutes.
Drain excess grease if needed.

Add Seasonings and Sauce
Stir in the Worcestershire sauce, ketchup, liquid smoke, Dijon mustard, smoked paprika, garlic powder, dried oregano, remaining salt, and black pepper. Mix well so everything is evenly coated.

Pressure Cook
Return the potatoes to the pot and stir to combine. Add ¼ cup water or beef broth to prevent a burn notice.
Secure the lid, set the valve to Sealing, and pressure cook on High for 3 minutes.

Quick Release & Finish
Carefully perform a quick release. Open the lid and stir. If there is excess liquid, turn Sauté back on and simmer for a few minutes until it thickens to your liking.

Serve
Taste and adjust salt and pepper as needed. Serve hot, garnished with chopped parsley.

Thank you so much Barbara! So glad you enjoyed this recipe!