Turn instant pot on sauté mode and add in oil. When hot add the onion, garlic, carrots and celery. Sauté until vegetables have softened (about 8-10 minutes)
Season veggies with salt, pepper, oregano and fennel seeds. Add tomato paste and stir well to combine.
Next add the broth, tomato sauce, kidney beans, gluten-free pasta noodles, green beans and bay leaf. Give it a good stir.
Cancel sauté mode. Cover the pot lock valve. Cook on high pressure for 5 minutes followed by QPR (quick pressure release).
Open the pot and remove bay leaf. Add fresh parsley and a squeze of fresh lemon juice. Stir well and serve.