Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.
Add chopped onions, chopped celery, chopped carrots, garlic, salt, pepper, Italian seasoning, red pepper flakes and mix. Cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease.
Add broth, pasta and mix well. Add red kidney beans, great northern beans, diced tomato (with juice) and tomato sauce. Do Not Stir.
Place the lid on. Pressure cook on high for 3 minutes and natural release for 8 minutes (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well.