Turn on the Instant Pot and press the sauté mode.
Add in the olive oil and heat to medium high.
Add the onions and sauté for until they soften. About 2-3 minutes.
Place in garlic and sauté for an additional 1-2 minutes.
Add the carrots, oregano, basil, salt, pepper, and optional chili powder.
Stir in 2 cups of the vegetable broth and cook until the carrots soften a bit. About 4-5 minutes.
Add in the diced tomatoes, beans, tomato puree (crushed), zucchini, and remaining vegetable broth. Add in the pasta.
Press cancel on the Instant pot and seal the lid.
Cook on high pressure for 6 minutes and release the pressure after using the quick release method.
Be careful not to be burned by the steam. I use a towel to cover the valve, so the steam does not spray everywhere.
Serve with fresh basil if you wish.