Set your Instant Pot to “Sauté” and warm the extra-virgin olive oil. Add freshly chopped onion and garlic and cook for about 2 minutes, until fragrant. Add the carrots, celery, mixed veggies (except zucchini and spinach), Italian seasoning, pepper, red pepper flakes, diced tomatoes, tomato paste and a pinch of salt and stir together.
Mix in pasta, stock, beans, water and season with salt and ground black pepper to taste.
Press “Cancel” and lock on the lid. Set the Instant Pot to “Manual” or “Pressure Cook” and set for 6 minutes.
Once the time is up, “Quick Release” the valve on the lid. Do a quick release by turning the valve to venting to release the pressure.
When all pressure is released, carefully remove the lid and switch to “Sauté”. Add, zucchini and spinach and cook for 5 minutes until tender.
Add salt and pepper to taste, and top with as much as parmesan cheese as you want. Enjoy!