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Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 4 minutes.
Stir in the beef and garlic. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired (I didn't drain any).
Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning.
Close the lid, make sure the valve is on "sealing", and cook on high pressure for 8 minutes.
Once the countdown has finished, do a quick pressure release.
Season with salt & pepper as needed and serve immediately.