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Set Instant Pot to saute mode.
Once HOT, add olive oil, let it warm up and add onion, garlic, carrot, celery, zucchini, and tomato paste if using. Mix and cook for about 5 minutes, until slightly softened.
Add basil, thyme, oregano, rosemary, diced tomatoes, salt, and pepper. Stir to combine.
Add pasta and red beans, black beans and cut green beans. Stir to combine.
Add broth. You might not have to use it all, but add enough broth so it covers all the ingredients. Pressure Cooker should be about ¾ full. Stir to combine and add bay leaves.
Close lid and set to manual High Pressure for 4 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 4 minutes. Make sure you close the vent.
When the timer goes off, let sit for 5 minutes. Then release any remaining pressure by opening the vent steam.
Remove the lid and add the spinach right into the hot soup, stir to combine.
Remove and discard bay leaves. Stir, taste, and adjust for salt and pepper.
Serve garnished with parmesan cheese and fresh, chopped parsley.