Press the sauté button on your Instant Pot and add 2 tablespoons of olive oil. Once hot, toss in the finely diced onion, chopped carrots, celery, and zucchini along with ½ teaspoon of kosher salt. Sauté for 5-8 minutes, stirring frequently, until the vegetables soften and the onion turns translucent.

Stir in 3 minced cloves of garlic and cook for an additional 30 seconds until fragrant.

Add the vegetable broth, tomato sauce, drained great northern beans, kidney beans, petite diced tomatoes, and 1 cup of small shell pasta into the Instant Pot. Sprinkle in 1 tablespoon of dried basil, 2 teaspoons of dried parsley, 1 teaspoon of kosher salt, and ½ teaspoon of dried oregano. Stir well to ensure the pasta is submerged.

Seal the Instant Pot with the lid and set the valve to sealing. Press the SOUP or MANUAL button and set the cooking time to 6 minutes on high pressure.

When the cooking cycle is complete, carefully perform a quick release by turning the valve to the venting position.

Give the minestrone soup a good stir to combine all the flavors, then ladle it into bowls. Serve warm and top with freshly grated Parmesan cheese.