Step 1

Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.

Step 2

Add the frozen mix vegetables, frozen green beans, petite diced tomatoes, vegetable broth, salt and pepper, and stir to combine.

Step 3

Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes.

Step 4

Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the parsley. Season to taste. Serve.

Step 5

Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.

Step 6

Add the vegetable broth, crushed tomatoes, salt and pepper, and stir to combine.

Step 7

Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.

Step 8

Stir in the parsley. Season to taste with salt and pepper. Serve.