Step 1

Select "Saute" on the Instant Pot. Allow pot to heat, it will indicate "Hot" on the display when ready.

Step 2

Add olive oil to the pot, once hot add garlic and onion, saute until fragrant, 1 minute.

Step 3

Add celery and carrots, saute 1 minute.

Step 4

Add tomato paste, saute 30 seconds.

Step 5

Add diced tomatoes, chicken broth, pasta, thyme, oregano, bay leaf, rosemary, and salt.

Step 6

Make sure that the release valve is in the "Sealing" position.

Step 7

Place the lid on the Instant Pot, turn and lock the lid.

Step 8

Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 3 minutes using the "+" or "-" buttons.

Step 9

It will take about 15 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.

Step 10

Once cook time is complete, allow the pressure to naturally release for 10 minutes.

Step 11

Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position. The initial release will spray some moisture around the pot so be careful.

Step 12

Add the cannellini and red kidney beans, stir to combine and allow to warm for at least 10 minutes before serving.

Step 13

Taste soup and season with salt and pepper as desired.

Step 14

Garnish soup with parsley and parmesan cheese.