Heat the olive oil in a large pot or Instant Pot over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon, then drain excess fat.
Stir in the onion, celery, and carrot, sautéing until the vegetables begin to soften.
Pour in the chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to release any flavorful bits.
Add the kidney beans and cannellini beans, stirring to combine.
Bring to a simmer and cook until vegetables are tender, or pressure cook on high for 5 minutes followed by a natural release.
Add the dried pasta to the pot and cook until al dente, stirring occasionally to prevent sticking.
Remove from heat, stir in the fresh basil, and season with salt and pepper to taste.
Serve immediately while warm.