Pour the oil into the Instant Pot and hit Sauté and adjust so it’s on the More or High setting. Heat about three minutes, then add the onion and bell peppers and sauté, stirring, for about three minutes, until they begin to soften. Add the garlic and sauté for another minute.

Add the other vegetables along with the Italian seasoning, herbes de Provence (if using), kosher salt, black pepper, dried thyme, vegetable broth or wine, and Worcestershire sauce/aminos.

Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel, then hit Manual or Pressure Cook on High Pressure for two minutes.

Stir in in the tomato paste. Let stand for about 10 minutes before serving. Don’t worry if it looks a little soupy—it will thicken as it cools down and the vegetables continue to absorb the broth. Serve with grated Parmesan cheese, if desired.