Following the package instructions, prepare the elbow macaroni, or whatever variety of pasta you are using for the recipe after the pasta is finished cooking, drain off the water, place it back into the pot and toss it with extra virgin olive oil, then set aside for later.

Pour a cup of water into the Instant Pot, place a steamer basket with the potatoes into the Instant Pot, and lock the lid into place, steam on high pressure for three minutes. Vent the Instant Pot and remove the steamer basket the potatoes should be fork-tender. Set aside. Pour the water out of the Instant Pot.

Select the Sauté setting on the Instant Pot and add two tablespoons of extra virgin olive oil. *Note keep the Instant Pot on the Sauté setting throughout the rest of the recipe. 

Add the chopped ham and cook until the meat is browned when the oil is hot. Use a slotted spoon, remove the ham, place it into a bowl, and set it aside.

Add onions and zucchini to the Instant with the ham dripping and saute for five minutes, often stirring, until the onions are soft. Add the celery and garlic and saute for five more minutes. 

Add the chicken or vegetable stock, remaining extra virgin olive oil, sweet corn kernels, kidney beans, cannellini beans, dried oregano, thyme, basil, herbs to Provence, sage, bay leaves, crushed and diced tomatoes. Stir to mix the ingredients and continue to cook until the mixture begins to boil. Add the chopped spinach and celery leaves. Turn off the heat and place the lid over the Instant Pot without locking it into place. Allow the spinach and celery leaves to wilt for five minutes. 

Remove the lid, add the cooked pasta, potatoes, zucchini, and ham, and stir to combine. Taste the soup and adjust the seasoning if necessary. 

Ladle the minestrone into serving bowls, and top with toasted pine nuts and freshly grated Parmesan cheese. I used smoked Gruyère cheese this time out. You can also use gouda, white cheddar, and Parmesan. They all work well in this soup recipe.   

Serve.