Develop deep, slow-cooked flavors in a jiffy with pressure cooking! This soup tastes like it's been simmering all day long.
Add the first 11 ingredients into the Instant Pot and seal lid.
Set to pressure cooking high and cook for 20 minutes.
Quick release the pressure and stir in the corn kernels and zucchini.
Seal lid and pressure cook on high for an additional 5 minutes.
Release the pressure naturally. Taste for seasoning, and if necessary, season with additional salt and pepper.
Ladle soup into bowls and top with a little Parmesan cheese.