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In an electric pressure cooker such as the Instant Pot, turn on the Sauté function and let it preheat until it reads "Hot." Add olive oil and ground beef and sauté 5 minutes, then add onion and garlic. Let cook another 5 minutes, stirring occasionally.
Add tomato paste, soy sauce, oregano, celery seed, and bay leaves and stir, cooking 1 to 2 minutes. Add carrots, beef stock, and diced tomatoes and stir, then lock lid. Pressure-cook on high 20 minutes. Let pressure release naturally or, if you’re in a hurry, carefully flick the valve.
Stir in the frozen peas and green beans; they should thaw immediately. Season with vinegar, salt, and pepper and garnish with parsley. Serve in bowls with optional Parmesan (plus grater) and bread.