Spray the inner pot of Instant Pot with cooking oil spray.
Start the IP on saute mode and add onions, celery, carrots, zucchini, green beans and saute for 3-4 minutes.
Add in salt, red chilli powder or cayenne pepper powder, black pepper powder, chopped basil, oregano and parsley along with tomato paste.
Add vegetable broth or homemade vegetable stock.
Stir everything well and add chopped cabbage.
Cover with an IP lid and set the mode on low pressure for 4 minutes. Make sure that the pressure valve is in the sealing position.
After this allow the pressure to release naturally for 5 minutes and then force release the pressure.
After the pressure is released completely, open the pressure cooker and enjoy the soup hot or warm.