Prepare onion, celery, garlic, 3/4-inch carrots and potatoes for pressure cooking. Keep green beans, zucchini, beans, corn, spinach, vinegar and parsley separate.
Using Sauté, cook onion and celery in olive oil for 4 minutes. Add garlic and tomato paste for 1 minute.
Add 1 cup broth and scrape the bottom completely clean. Cancel Sauté; add remaining broth, water, carrots, potatoes, seasonings, bay leaves, 3/4 teaspoon salt and pepper. Pour tomatoes on top without stirring them down.
Verify the model fill limit, lock the lid using its sealing setup and cook on High Pressure for 1 minute.
Allow a 5-minute natural release, then release remaining pressure only as the model manual directs. Open only after depressurization is confirmed.
Discard bay leaves. On low Sauté, simmer green beans and zucchini uncovered for 4 to 6 minutes until just tender.
Stir in cannellini beans and frozen corn and heat for about 2 minutes.
Add spinach and stir until wilted. Cancel Sauté, then add vinegar, parsley and remaining salt. Taste and adjust.
