Clean and chop your vegetables into large chunks (if needed) and add to the Instant Pot.
Add vegetable broth, chicken bouillon cubes, minced garlic, dried oregano, garlic pepper, bay leaves, dried basil and dried thyme.
Lock the Instant Pot lid in place and select the 'Pressure Cook' function on high. Cook for 8 minutes.
Once the timer beeps, pressure release naturally for 5-10 minutes. Then, quick release all remaining pressure.
Carefully remove the lid, remove the bay leaves and stir the soup. Taste and add any additional salt and pepper, if needed.
Serve warm with cracker, garlic breadsticks and enjoy!