Rinse the beans under cold water.

Set your pressure cooker to sauté mode and add 2 tbsp olive oil. Add the ground beef and sautée for about 5-7 minutes or until browned.

Add in chopped celery, carrots, leeks and garlic and stir for a few more minutes.

Add the rinsed beans into the pot with 6 cups of water or broth.

Add diced tomatoes and tomato sauce. Season with salt, pepper, the seasoning packet that came with the bean mix, italian seasoning and a pinch of cayenne.

Stir to combine and then close the pressure cooker lid, set the valve to sealing, and set to Pressure Cook or manual for 40 minutes.

After cooking time is complete, allow to naturally release for 10-15 minutes, then carefully turn the valve to release any additional pressure.

Open the pot, add in the orzo, stir, and adjust to sauté setting until the orzo is tender. Depending on the thickness you like, feel free to add an additional cup of water/broth at this point (as the orzo will absorb liquid).

Option to squeeze in a touch of lemon juice to taste for brightness. Adjust seasonings as desired. Ladle into bowls and garnish with parmesan cheese, fresh italian parsley and a drizzle of olive oil.