Using a heaving bottom stock pot (medium size) over medium high heat, add olive oil and ground beef. Cook beef 6-7 minutes, breaking apart and stirring until browned. Drain the beef and add back to the pot.

Add the water, beef stock, diced tomatoes (with liquid), chopped carrots, potatoes, onion, celery, salt, pepper, and oregano. Bring the soup to a boil, then cover and reduce the heat to low and simmer for 15 minutes.

Add frozen green beans, then cover and simmer for 5-10 more minutes. Turn off the heat and ladle the soup into bowls or bread bowls.

Using the Instant Pot, set on the sauté function, add olive oil and let heat for 1 minute. Add ground beef and cook 6-7 minutes, breaking apart and stirring until browned. Drain the beef and add back to the pot.

Add the water, beef stock, diced tomatoes (with liquid), chopped carrots, potatoes, onion, celery, salt, pepper, and oregano. Stir to combine. Place the top on the instant pot and close. Place the valve in the sealed position. Set the pot to manual and the timer to 5 minutes.

Once the time is up, allow 5 minutes to naturally release (do not flip the valve yet) pressure. Carefully flip the valve (liquid may shoot out here, gently cover the valve with a paper towel to decrease mess), and allow the rest of the pressure to release. 

Open the lid and add the frozen green beans. Stir into the soup and let sit for 5 minutes. Stir and ladle the soup into bowls or bread bowls.