Place the liner into the instant pot base and add the oil. Set the instant pot to saute at high heat. On most models, you do this by pressing 'saute' then the '+' sign until the light over 'More' is illuminated.
1 tablespoon Oil
Once the oil is hot, add the meat and season with salt and pepper. Cook for 2-3 minutes, stirring occasionally until the beef is browned on all sides.
1 ½ lb Beef Stew Meat, Salt and Pepper
Add the onion, garlic, Italian seasoning, and celery salt. Continue cooking for about 3 more minutes, stirring occasionally until the onions have begun to turn translucent.
1 Onion, 1 tablespoon Garlic, 1 tablespoon Italian Seasoning, 1 teaspoon Celery Salt
Press the 'Cancel' button on the instant pot. Then, add the remaining ingredients leaving the water for last. Add the water just until it reaches the 5 qt line of the inner liner of the instant pot, this should be about 4 cups of water. 5 quarts is the maximum that can be added to a 6 quart instant pot, so be mindful not to go over that line. Gently stir everything together.
30 oz Tomato Sauce, 2 tablespoon Beef Base, 2 Russet Potatoes, 3 Medium Carrots, 1 cup Green Beans, 1 cup Frozen Corn, 1 cup Frozen Peas, 1 cup Frozen Lima Beans, 4 cups Water
Place the lid on your pot in the 'locked' position. Set the sealing valve to 'closed' if applicable. Set the instant pot to cook at high pressure for 45 minutes. On most models, you will press 'Pressure Cook' then '+' or '-' until 0:45 is displayed then press 'pressure level' until the light under 'high pressure' is illuminated.
Once the cooking time is complete, allow the pressure to naturally release. Then, carefully remove the lid and stir the soup. Adjust salt and pepper if needed and enjoy!