Turn on the Instant Pot on Sauté mode on medium heat.
Add oil, garlic and sauté till fragrant. Next add onion and cook till translucent.
Now add the canned tomatoes and cook for 3-4 minutes. Add red chilli flakes, pasta seasoning, salt, pepper and sugar.
Using a stick blender, lightly pulse all the ingredients in the Instant Pot.
Blend until it resembles a coarse and lightly chunky sauce
Add the vegetable broth and the uncooked Maccheroni pasta.
Push it down lightly to ensure all the pasta is submerged in the liquid. Add the remaining 2 tablespoons of olive oil.
Press Cancel to turn off the Saute mode. Choose Manual on High Pressure and turn the timer on for 3 minutes.
Close the lid of the Instant Pot and set the valve to Sealing.
Allow the pressure to release naturally for 5 minutes. Remove the lid and stir lightly to combine.
Garnish with grated chopped basil and parmesan cheese. And it's ready!