Place the bean soup mix, celery, diced tomatoes, and beef broth in the Instant Pot and seal the lid.
Pressure cook on high for 40 minutes. Allow the pressure to release naturally for 10 minutes then release remaining steam.
Add in the steak, garlic, peppers, onion, Worcestershire sauce, brown sugar, vinegar, paprika, chili powder, salt, pepper, and mustard and mix well.
Seal the lid and pressure cook on high for 20 minutes. Allow the steam to release naturally for 5 minutes then release the remaining steam.
Stir in the tomato paste.
Spoon out the steak and beans into bowls and top with crumbled bacon. If you want you can even top with cheddar cheese!