Set pot to saute setting. Add 1 tbsp olive oil. Add squash, green beans and onion. Saute for a few minutes and then set aside.
If using fresh ground beef, add to still heated pot and brown the beef. Drain. Add broth, canned tomatoes and onion soup mix. Stir well until combined. Turn off heat. Add veggies back in. Add almonds. Place lid and close valve to sealed position. Select high pressure for 3 minutes. Allow natural release for 10 minutes then manually release and serve.
If using frozen ground beef: To the pot add broth, 1 can tomatoes and onion soup mix. Stir. Add frozen beef on top. Place lid and set valve to sealing position. Select high pressure for 30 minutes. Let naturally release for 10 minutes then manual release. Open lid and chop ground beef until well crumbled. Add veggies back plus second can of tomatoes and almonds. Replace lid once more, close valve to sealing position. Select high pressure for 3 minutes. Allow natural release for 10 minutes then manually release and serve.
Stove Top
Heat a large stock pot to medium high heat. Add oil and saute veggies (squash, green beans and onions) a few minutes. Remove and set aside. Add ground beef and brown. Drain the beef.
Add veggies back to the stockpot. Add onion soup mix and canned tomatoes. Heat a few minutes. Add chopped almonds. Turn heat to a low simmer for 10-20 minutes. Serve.