Step 1

Dice the onion, carrots, celery, zucchini, and bell pepper.

Step 2

Add the diced veggies to the pressure cooker, along with tomato juice, diced tomatoes, broth, pasta, parsley, oregano and bay leaf.

Step 3

Put the lid on and make sure the sealing ring is in and the valve is closed.

Step 4

Set the pressure cooker for Manual, high pressure, for 10 minutes. It will take 10-15 minutes for the soup to reach pressure.

Step 5

When the cooking time is over do a quick release.

Step 6

Open the lid carefully. Taste the soup and add salt and pepper to taste.

Step 7

If you want to add beans or spinach add them now, put the lid back on and wait 5 minutes.

Step 8

Or just stir in the fresh herbs and serve with crusty bread.