1. 1. Saute the aromatics: Set your Instant Pot to the “Saute” function. Once hot, add the olive oil. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.

2. 2. Add the garlic and spices: Stir in the minced garlic, dried oregano, dried basil, dried thyme, black pepper, and optional red pepper flakes. Saute for another minute until fragrant, being careful not to burn the garlic.

3. 3. Deglaze and add liquids: Pour in the diced tomatoes (undrained) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is important to prevent a “Burn” notice. Add the vegetable broth.

4. 4. Introduce the beans: Stir in both cans of rinsed and drained cannellini and great northern beans. Give everything a good stir to combine.

5. 5. Pressure cook the soup: Secure the lid on your Instant Pot, ensuring the vent is sealed. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes on high pressure.

6. 6. Release pressure and stir in greens: Once the cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure. Open the lid.

7. 7. Finish with freshness: Stir in the chopped kale or spinach until wilted (this will only take a minute or two from the residual heat). Add the fresh lemon juice and taste, adjusting salt and pepper as needed. Serve hot.