Sear the meat. Set your Instant Pot to saute mode. Cut the meat into bite size pieces, Add the olive oil and let it get nice and hot. Then add the beef and season it with salt and pepper. Add the pressed garlic. Cook the meat for about 2 minutes per side.

Add the fresh veggies and broth. Add the onions, carrots, celery and potatoes. Season with bay leaves and rosemary. Work in the tomato paste, stirring until it melts into the mixture. Stir in the beef broth.

Pressure cook. Secure the lid on the pot and pressure cook on high for 6 minutes. Then do a quick release and hit cancel.

Add the rest of the veggies. When the pressure has released, remove the lid and turn the pot back on saute mode. Bring the soup to a quick simmer. Stir in the veggies and let them simmer for a minute or two or until they are warmed through. Serve, sprinkling with fresh parsley if desired and enjoy!