Instant Pot Vegetable Soup

INGREDIENTS

1	onion, chopped
4	garlic cloves, minced
1	teaspoon dried oregano
1	teaspoon dried thyme
12	ounces Frozen Mixed Vegetables
12	ounces Frozen Green Beans
1	(14 ounce) can petite diced tomatoes
3	cups vegetable broth
1/2	teaspoon salt
1/2	teaspoon ground pepper
1/4	cup chopped flat-leaf parsley
	salt and pepper to taste
8	oz dry pasta (half a box)

INSTRUCTIONS

1.	For Instant The Pot:
2.	Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
3.	Add the frozen mix vegetables, frozen green beans, petite diced tomatoes, vegetable broth, dry pasta, salt and pepper, and stir to combine.
4.	Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set time to 6 minutes.
5.	Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the parsley. Season to taste. Serve.