Instant Pot Minestrone Soup

1: Press SAUTE and add olive oil to Instant Pot.

2: Once hot, add onions, celery, and carrots. Saute for 2-3 minutes until softened.

3: Add garlic and saute for 30 seconds longer.

4: Hit CANCEL.

5: Add oregano, basil, bay leaf, red pepper flakes, diced tomatoes, broth, Parmesan rind, kidney beans, garbanzo beans, and pasta to the pot. Stir to combine.

6: Set pot to seal and cook on MANUAL high pressure for 5 minutes.

7: It will take about 15 minutes for the pressure to build, then the countdown timer will begin.

8: Once the time is up, quick release the pressure and remove the lid.

9: Press SAUTE and add zucchini and kale. Saute for 2-3 minutes until pasta is fully cooked and vegetables are tender.

10: Add red wine vinegar and season with salt and pepper to taste.

11: Serve sprinkled with Parmesan cheese and fresh parsley.