Set the Instant Pot to the "Sauté" function. Once hot, add the olive oil and sauté the onion, garlic, carrots, and celery for 3-4 minutes, until the vegetables soften.

Pour the broth and add the herbs, salt, and pepper.

Add the Pastina. Stir well, then close the lid and cook on High Pressure for 2 minutes ( This is enough to cook the tiny pasta perfectly in the hot broth.

Do a Quick Release once the cooking time is up.

Ladle the soup into bowls and sprinkle with grated Parmesan and other garnishes.