Hit the sauté or sear button and heat olive oil. Once it is hot, sauté the onions and carrots for about three minutes allowing them to soften. 

Next, add the zucchini and sauté for about 2 to 3 minutes letting those soften. Then, add your minced garlic and cook for another 30-seconds.

Press cancel on your Instant Pot. Add your canned diced tomatoes, vegetable broth, tomato paste, cannellini beans, red kidney beans, and green beans.

Close the lid, put your pressure valve into the sealing position, hit pressure cook or manual and set the time for 3-minutes.

Once the Instant Pot is done, do a quick release by releasing the valve and pressure.

After taking the lid off your Instant Pot, add in your pasta. Mix so that everything is well incorporated. Put the lid back on the Instant Pot and close the ceiling valve.

Allow your pasta to sit in the soup for about five minutes. Check your pasta to make sure it’s tender. 

Season your minestrone soup with salt and pepper to your liking. Add in the spinach leaves and stir. Allow them to cook for about two minutes. 

Once the spinach has wilted, transfer your soup to your favorite soup bowl and add any more salt and pepper you may like. Serve with fresh parsley and grated parmesan cheese. Enjoy!