Using the sauté mode on your instant pot, add 4 tablespoon water, diced onion, and minced garlic. Sauté for about 3-5 minutes or until onions are translucent.
Add the chopped celery, and carrots. Sauté an additional 3 minutes.
Add the spices including the bay leaf, oregano, thyme, salt, and pepper. Stir to combine.
Next add the diced tomatoes, tomato paste, vegetable broth, and whole wheat macaroni. Press CANCEL to stop the sautéing.
Press the MANUAL (older models) or PRESSURE COOK (newer models) and set on high for 2 minutes, and turn the valve to SEALING. Once done, naturally release the pressure.
When pressure is fully released, stir in the drained and rinsed kidney beans. If the pasta isn't fully cooked, turn to the sauté function and cook for an additional 5-7 minutes or until pasta is tender.
Remove bay leaf. Serve garnished with fresh chopped parsley.