Set the Instant Pot to the “saute” setting on high. Add the olive oil to the pot and heat for a minute. Add the minced garlic to the pot. Saute uncovered for about 1 minute, or until the garlic is fragrant but not burnt. Turn the instant pot off.

Add the frozen vegetables to the pot. Then add the tomatoes and their juices, drained kidney beans, Italian seasoning, paprika, cayenne, salt and pepper to the pot. Pour in the vegetable broth and stir. Cover with the lid and lock it into place. Select the “pressure cook” setting on high pressure and set the timer for 10 minutes. Note: It will take a while for it to heat up, so it will really take longer than 10 minutes. When it is finished cooking, follow the manufacturer’s instructions to quick-release pressure or allow for a natural release. Once the pressure has been released, carefully remove the lid and stir.

Select the “saute” setting on high and bring just to a boil, uncovered. Stir in the dry pasta and boil for about 7 – 8 minutes, or until the pasta is cooked. Turn the Instant Pot off. Serve and enjoy!