Wash and chop the zucchini, bell peppers, onions, and garlic into equal-sized pieces.

Turn on the Instant Pot, select sauté, add olive oil, then sauté minced garlic and chopped onions for 3-4 minutes.

Add zucchini, bell peppers, diced tomatoes, and Italian herbs, mixing well.

Pour in vegetable broth, ensuring it covers the mixed vegetables.

Seal the Instant Pot lid and set it to cook on high pressure for 5 minutes. Allow natural pressure release for 5 minutes.

Open the Instant Pot and stir in cheese until melted.

Serve hot, garnished with freshly chopped herbs if desired.