Turn on the Instant Pot on Sauté mode on medium heat. Once the monitor displays HOT, add 1 tablespoon olive oil and allow it to heat up for a few seconds.
Add garlic and sauté till fragrant, about 30 seconds. Next add onion and cook till translucent. Now add the canned tomatoes and cook for 3-4 minutes.
Using a stick blender, lightly pulse all the ingredients in the Instant Pot. Ensure to break down the chunky tomatoes and blend until it resembles a coarse and lightly chunky sauce. Alternatively, you can remove the sauce from the Instant Pot and use a food processor or blender to blend it.
Add red chilli flakes, pasta seasoning, salt, pepper and sugar. Taste to ensure that the sauce is perfectly balanced.
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 and lightly stir to mix the broth and sauce, it does not have to be fully combined. The pasta will absorb all the broth liquid and moisture from the sauce while cooking.
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. Release the remaining pressure manually by turning the valve to venting. Remove the lid and stir lightly to combine.
Garnish with grated chopped basil and parmesan cheese. Serve immediately while it is still warm.