Step 1

Heat the olive oil in the Instant Pot using the sauté function. When the pot is hot, add the chopped onion, carrots and celery. Cook, stirring often, until the vegetables soften, about 5 minutes.

Step 2

Add the minced garlic, dried oregano, dried thyme, salt and pepper and cook, stirring, for 30 seconds. Turn off the Instant Pot.

Step 3

Pour in the broth and stir, scraping up any bits stuck to the bottom of the pot. Add the potatoes, green beans, tomato paste and fire roasted crushed tomatoes. Stir.

Step 4

Close the Instant Pot lid and move the valve to the sealing position. Set the pressure cook time to 4 minutes at high pressure. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.

Step 5

Meanwhile, cook the pasta in a pot on the stove, according to the package directions for al dente. Rinse and drain the cooked pasta.

Step 6

When the cook time on the Instant Pot ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the valve to the venting position (I use the handle of a long spoon to do this). Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.

Step 7

Stir the beans and cooked pasta into the soup. Taste and season with additional salt and pepper if needed. If desired, serve the soup with a squeeze of fresh lemon juice or a small pinch of red pepper flakes, to taste. Serve with grated Parmesan cheese, if desired.