Push the sauté button on the Instant Pot. Add the olive oil, carrots, celery, zucchini, onion, and 1/2 teaspoon salt to the Instant Pot liner. Cook, stirring frequently, for about 5 minutes to get the veggies softened. Add in the garlic and cook for 30 seconds longer. Turn off the sauté.
Add the remaining ingredients into the Instant Pot, stir together and cover with the lid. Set the knob to to the 'sealed' position. Press the 'soup' button or the 'manual' button and set the time for 6 minutes.
It takes about 10 minutes to come to pressure and then it will cook for the 6 minutes.
When done, do a quick release on the valve. Let the steam and pressure out. Take the lid off and stir the soup. Serve with shredded parmesan cheese on top if wanted.
Leftover store well in the fridge for a few days. The pasta tends to soak up the liquid once it's refrigerated so you may have to add a tiny amount of water or broth to it.
If you like more of a tomato taste in your minestrone soup, use a can of crushed tomatoes in place of the tomato sauce.
This soup is very versatile. If you don't like the beans listed feel free to use whichever beans you prefer. Add more or less seasonings, or add different seasonings based on preference.
You want to use a small sized pasta. The small shells work great, or a mini sized pasta would work, elbow pasta, and even the medium sized shell pasta would work as well.