Pour oil into a 6 quart Instant Pot, then hit SAUTE.
Once it reads HOT, add in onion, celery, carrots, garlic, Italian seasoning, basil, oregano, salt, and pepper.
Cook, stirring regularly, for 10 minutes.
Hit CANCEL on the Instant Pot, then deglaze with red wine, scraping up any brown bits from the bottom to avoid a BURN reading.
Stir in broth, tomato sauce, diced tomatoes, pasta shells, and potato.
Cover and lock the lid - be sure the pressure valve is pointed toward SEALING.
Cook on HIGH pressure for 5 minutes.
Allow the pot to naturally release for 5 minutes, before flipping the pressure valve to release the remaining pressure.
Stir in the spinach, kidney beans, cannellini beans, and green beans.
Taste and re-season, if necessary, then serve with parmesan cheese and enjoy!
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