Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil, onion, garlic, carrots and celery.
Saute the veggies for about 5 minutes, adding the spices, salt and pepper.
Continue sauteing for a few minutes more, just until the spices are fragrant.
Add the canned beans, canned tomatoes, and vegetable stock and stir everything together well.
Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
Cook for 8 minutes on "Pressure Cook".
When the Pressure Cook time is finished, carefully turn the release valve to "venting" using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.
When the pressure has released, open the lid and serve in bowls with some freshly chopped herbs (optional).
This recipe freezes well and makes a great recipe for meal prep. Simply store it in airtight containers in the fridge for up to 3 days and in the freezer for up to 6 months.