Set the Instant Pot to Sauté for 10 minutes. Warm olive oil in Instant Pot. Add ground beef and cook, stirring occasionally, until lightly browned. (4 minutes)
1 tbsp Olive Oil, 1 lb Lean Ground Beef
Stir in onion, celery, and carrot. oook, stirring often, until the onion softens (about 3 minutes). Pour in both and scrape up any browned bits on the bottom of the insert.
1 Medium Yellow Onion Chopped, 2 Medium Celery Stalks, Chopped, 1 Medium Carrot, 4 cups Chicken Broth
Stir in the tomatoes (with their juice), kidney beats, cannellini beans, pasta, garlic, Italian season blend, salt and pepper until well combined. Turn off Sauté and lock lid onto cooker. Set Instant Pot to High and set time for 10 Minutes
28 oz Diced Tomatoes (packed in juice), 15 oz Red Kidney Beans (drained and rinsed), 15 oz Cannellini Beans (drained and rinsed), 6 oz dried ditalini or tubetti pasta, 3 garlic cloves minced, 1 tbsp dried Italian seasoning spice blend, 1/2 tsp salt, 1/2 tsp ground black pepper
When finished cooking, use the quick-release to release pressure. Stir well and serve hot with basil and grated parmigiano-reggiano and garnish over the servings.
4 oz sliced basil leaves, 8 oz grated or shredded Parmigiano-Reggiano for garnish