1. Set your Instant Pot to the “Saute” function. Add the olive oil and allow it to heat for about a minute. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and fragrant, which usually takes about 3-4 minutes. This step builds the foundational flavor of your soup.

2. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

3. Add the diced carrots and celery to the pot. Saute for about 3-4 minutes, stirring occasionally. This helps to slightly soften these denser vegetables before pressure cooking, ensuring they cook evenly with the rest.

4. Stir in the diced zucchini, chopped green beans, and the can of diced tomatoes (undrained, as the liquid adds flavor). Pour in the vegetable broth, then add the dried oregano, dried basil, and black pepper. Give everything a good stir to combine.

5. Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the cooking time for 10 minutes on high pressure. The Instant Pot will take some time to come to pressure before the cooking countdown begins.

6. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. This means you do nothing; just let the Instant Pot sit. After 10 minutes, carefully switch the vent to “Venting” for a quick release of any remaining pressure. Once the float valve drops, it’s safe to open the lid.

7. Stir the soup and taste it. Add salt as needed to enhance the flavors. Ladle the hot soup into bowls and, if desired, garnish with fresh chopped parsley before serving.