Instructions

1. Turn on Instant Pot and select "SAUTE." Add ground beef and cook until browned. Drain liquid and remove meat to paper towel lined plate. Set aside.
2. Add olive oil, onion, carrots, celery and garlic to the instant pot while still on saute. Cook for about 5 minutes, stirring frequently until vegetables have softened slightly.
3. Add the beef broth to the pot while still on saute. Deglaze the pot by scraping the bits of browned meat and vegetables off the bottom. This takes only a few seconds, but is an important step! Select "cancel."
4. Now add the beef back to the pot, as well as the diced tomatoes, tomato sauce, remaining beef broth, water, ditalini pasta, salt, pepper, red pepper flakes, and Italian seasoning. Give a quick stir.
5. Lock the lid in place, turn on High Pressure and cook time of 4 minutes.
6. When cook time ends, allow to naturally release pressure for 5 minutes, then do a quick release. 
7. Open the lid after pressure releases and add one can of Great Northern Beans and one can of Kidney beans (both drained and rinsed). 
8. Give the soup and stir and serve with parmesan cheese and fresh parsley.