Step 1

Set the Instant Pot to sauté and add one tablespoon of olive oil.

Step 2

Add the diced onion, celery, and carrots.

Step 3

Add the diced red pepper, yellow squash, and zucchini.

Step 4

Press Cancel.

Step 5

Add the tomato paste, diced tomato, and the rinsed small white beans.

Step 6

Pour the vegetable broth into the pot and top with the bay leaf.

Step 7

Close the lid and set the timer to 10 minutes on HIGH PRESSURE/MANUAL.

Step 8

Once the time is up, perform a controlled quick release.*

Step 9

Remove the lid, discard the bay leaf, and serve.

Step 10

Serve with 1-2 tbsp of pesto per bowl and garnish with Parmesan.