Peel and dice carrots and potatoes into bite sized pieces.
Wash and dice celery and onion, and grate or finely dice garlic.
Heat up vegetable oil in an Instant Pot on SAUTE setting. Add diced beef, salt and pepper, and sear the beef for a few minutes until it's browned on all sides. The beef does not have to be cooked through completely, just on the surface.
Add diced onion, garlic, tomato paste, garlic powder and Italian seasoning to the Instant Pot, and saute for another 2-3 minutes, or until the onion is soft and translucent.
Turn off the SAUTE setting. Add canned diced tomatoes, beef broth, diced carrots, potatoes and celery, and stir to combine the ingredients.
IMPORTANT: Use a wooden spoon to scrape the bottom of the Instant Pot to ensure that no pieces of onion or beef are stuck to it. If anything is stuck to the bottom of the pot, the pressure cooked will not be able to get to pressure.
Seal the lid on the Instant Pot, and turn on the PRESSURE COOK or MANUAL setting on high pressure for 8 minutes. The Instant Pot will take about 5-10 minutes to reach pressure before the timer starts counting down.
When the timer is up, quick release the pressure following the manufacturers instructions, and remove the lid from the pot.
Add green beans cut into smaller pieces, frozen peas and frozen corn. Turn on the SAUTE setting, and allow the soup to simmer for 1-3 minutes, or until the green beans have softened.
Then, add washed spinach to the soup. Stir the leaves into the soup to allow them to wilt.
Add any extra salt or pepper to taste, and serve.