Step 1

Heat oil in Instant Pot on saute mode. Add onion and celery, cook and stir until softened, about 3-5 minutes. Add in garlic and cook for an additional 30 seconds.

Step 2

Add in red wine, and let cook for one minute. Turn Instant Pot OFF.

Step 3

Add in vegetable broth and scrape up the browned bits on the bottom of the inner pot.

Step 4

Add in potatoes, carrots, green beans, diced tomatoes, salt, pepper, oregano, and bay leaves and stir.

Step 5

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook and cook on high pressure for 5 minutes.

Step 6

Once the cook time is over, let pressure release naturally for at least 15 minutes

Step 7

Stir in greens and balsamic vinegar and let sit in the inner pot until greens just wilt.

Step 8

Taste to adjust seasonings and serve.