Turn the pressure cooker to ‘saute’ and, once hot, add the olive oil. Stir in the onion and cook until transclucent, stirring often, about 5 minutes.
Stir in the garlic and cook for 30 seconds or until fragrant.
Add the tomatoes (with juice), frozen vegetables, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine.
Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 4 minutes.
Let the pressure release naturally for 5 minutes before opening the quick release valve.
Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired.