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Turn on the Instant Pot to the sauté setting and add the olive oil. When the oil is hot, add the meat. Season with a little salt and pepper. Add the chopped onion. Cook and stir until the meat is well browned.
Add the can of diced tomatoes, including liquid. Stir for a minute and scrape up any browned bits sticking to the bottom of the pot. Press cancel to stop the sauté function.
Add the beef broth, carrot, potato, green beans, celery, orzo pasta, thyme, and parsley.
Cover and lock the Instant Pot lid.
Set the cooking cycle on high pressure for 8 minutes. The Instant Pot will take 10-15 minutes to build pressure before the cycle will start.
When the cooking cycle is done, allow it to naturally release pressure for 5 minutes, then do a quick release of the remaining pressure.
Remove the Instant Pot lid and add the peas. Stir well, then serve.