Turn Instant pot to “Saute”mode and heat oil.
Add onion, carrots, celery, zucchini, corn, green beans, garlic and saute for about 2 minutes until vegetables are partially softened.
Add diced tomatoes, tomato sauce, broth, kidney beans, Northern beans, salt, pepper, taco seasoning, uncooked pasta.
Mix until combined.

Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the timer for 5 minutes.
When the cook time is over, turn the valve to “Venting” and do a quick pressure release.
Remove lid and stir the soup. Cook soup, uncovered, on “Saute” mode for a little longer if you want the vegetables and pasta to be even softer.
Sprinkle toppings of your choice and enjoy!


Read all my tips above.
Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days. However, please note that pasta texture will change and become very soft since it has a tendency to soak up liquid/broth.

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