Begin by setting your Instant Pot to sauté mode and drizzle in olive oil. Allow the oil to heat for about 1-2 minutes until shimmering, then add the stewing beef. Brown the beef for 5-7 minutes, stirring occasionally until it’s nicely seared on all sides, releasing its rich flavors. Add the diced yellow onion and sauté for an additional 2-3 minutes until the onion is translucent and fragrant.

Next, stir in the diced celery, minced garlic, and chopped Yukon Gold potatoes, letting their flavors meld for about 2 minutes. Sprinkle in Italian seasoning, along with salt and pepper. Pour in the entire can of diced tomatoes, ensuring everything is well combined.

Pour in the beef broth to create the soup’s savory depth. Carefully add the mixed frozen vegetables, making sure to layer everything evenly. Stir gently, and then secure the Instant Pot lid, ensuring the vent is closed.

Set the Instant Pot to cook on high pressure for 5 minutes. It will take approximately 5-10 minutes to come to pressure before the timer starts.

Once the cooking time is complete, carefully perform a quick release by flicking the steam valve to allow the steam to escape. After the steam has fully released and the safety lock disengages, open the pot and ladle the hot soup into bowls, garnishing with fresh parsley before serving.