Trim off any large chunks of fat, gristly, or silver skin from the meat then cut into bite sized cubes and pat dry with paper towels. Season generously with kosher salt and freshly ground pepper.
Set your Instant Pot to sauté mode and allow it to preheat then add 1 tablespoon of olive oil. Working in batches, sauté the meat on all sides until well browned. Do not overcrowd the pot.
After the meat is cooked transfer to a plate and set aside but do not discard the juices or drain the meat on paper towels. We will add the juices that collect back to the pot later for additional flavor.
Add the remaining olive oil to the pot and sauté the carrots, onion, and celery for 4 to 5 minutes, stirring occasionally. Turn off the Instant Pot, then add the garlic and cook for another minute.
Add in the beef broth and the tomatoes with their juices along with the potatoes, green beans, and seasoning. Add the meat back to the pot along with any juices that have collected on the plate. Give everything a good stir then lock the lid.
Cook on high pressure for 8 minutes. It may take around 20 minutes to pressurize with the full pot. Allow the pressure to release naturally for around 15 minutes then carefully quick release any remaining pressure.
Remove the lid and stir in the peas then season with additional salt and pepper to taste before serving.