Italian Beef Soup

Makes a big pot full! 

1 TBS olive oil 
1/2 cup onion, chopped (about 1/2 med onion)
1/3 cup celery, chopped (about 2 sticks)
1/2 cup carrots, diced
3/4 lb ground beef
3 cloves garlic, minced
1 - 6 oz can tomato paste 
2 - 14 oz cans diced tomatoes
4 cups beef broth
3 cups diced potatoes   
1 tsp Italian seasoning 
1 tsp salt 
1/2 tsp pepper
2 cups chopped frozen green beans (1/2 to 1" pieces)  

Add oil to instant pot.  Turn instant pot to saute and add onions, celery & carrots. Saute for 3-4 minutes until veggies are soft and translucent.   

Add beef & garlic.  Saute until beef is browned and cooked through.  Drain fat if desired.  

Stir in tomato paste, diced tomatoes (can puree if you don't like tomato chunks), beef broth, potatoes and Italian seasoning.   Add green beans now if you like them softer.  

Close the lid, making sure it's sealed.   Cook on high for 7 minutes.

At the end of the time, do a quick pressure release. 

Remove the lid.  If you didn't already add the beans, add them and stir.  Let beans cook in the hot soup for a few minutes  until no longer frozen.  Salt and pepper to taste.  Can serve with shredded parmesan on top if desired.