Step 1

Push the sauté button on the Instant Pot. Add the olive oil, carrots, celery, zucchini, onion, and 1/2 teaspoon salt to the Instant Pot liner. Cook, stirring frequently, for about 5 minutes to get the veggies softened. Add in the garlic and cook for 30 seconds longer. Turn off sauté mode.

Step 2

Add the remaining ingredients into the Instant Pot, stir together and cover with the lid. Set the knob to to the 'sealed' position. Press the 'soup' button or the 'manual' button and set the time for 6 minutes. *It will take about 10 minutes to come to pressure and then it will start the 6 minute cook time.

Step 3

When cook time is done do a quick release on the valve. Let the steam and pressure out. When ready, take the lid off and stir the soup.

Step 4

Stir with parmesan cheese if wanted. Leftover soup stores well in the fridge for about two days. The pasta tends to soak up the liquid once it's refrigerated so you may have to add a tiny amount of water or broth to it.