Set Instant Pot to the sauté setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute.
Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes.
Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy!
I heated my Beef broth in the microwave before adding to soup.
I added a cube of my frozen pesto with the spinach.