Turn on the instant pot and switch on the saute button.
When it displays hot, add olive oil/butter to it.
Add garlic and onion to the pot and saute till they look golden and transparent.
Furthermore add celery, carrots, green beans, and cherry tomato to the soup.
Cook for 1-2 minutes, stirring frequently.
Add chickpeas, pasta, vegetable broth and tomato puree to the instant pot and stir it.
Season the soup with red pepper flakes, salt and pepper. Add Italian seasoning at this point.
Cover the lid and turn the valve to seal in position.
Cook on high pressure for 4 minutes.
Let the steam release naturally.
Remove the lid once it's without pressure. Taste the seasoning.
Garnish with fresh parsley. (optional)