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Add the olive oil to the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting. When it reads “Hot,” add the onions, carrots, celery and zucchini and cook for 5 minutes, stirring occasionally until they become lightly softened. Add the garlic, mix together and cook for another minute
Then, add in the vegetable broth, diced tomatoes, crushed tomatoes, red kidney/cannellini beans, oregano, basil, thyme, pepper, seasoned salt and stir
Now, add in the pasta (see the “Jeffrey Sez” section) and frozen cut green beans. Give it a good stir
Top with the baby spinach, resting on top of the broth but DO NOT STIR (just lay the spinach on top of the broth and veggies. It will seem like a lot and be close to the brim of the pot but it cooks down into nothing)
Secure lid, hit the “Keep Warm/Cancel” and then “Manual” or “Pressure Cook” High Pressure for 5 minutes and follow with a quick release when done (Note: it will take a little while to come to pressure AND quick release due to all the liquid and contents in the pot, so do be a little patient)
Ladle into bowls and top with some grated Parmesan when done and serve with some warm, crusty bread (or make my garlic bread!)