Turn on your instant pot at saute mode (default setting) and heat oil in it.
Add garlic, oregano and basil in it and mix for about 30 seconds.
Immediately toss in onions and cook until translucent. (Do not overcook onions)
Add tomatoes, tomato paste and sugar. Saute until tomatoes are mushy. Crush the tomatoes with your spatula as much as possible.
Now add bell peppers and carrots, mix and saute for about 30 seconds.
Add cannellini beans and black eyed peas and mix well.
Now add vegetable stock, pepper, crushed chili flakes and salt. Stir and close the lid. Seal the valve and change the setting to chili/beans mode (default setting). Let it pressure cook.
Once done, release the pressure and open the lid. Stir in dry pasta. Change the setting of your instant pot once again to sauté mode (default setting). Let it cook until pasta is soft and well cooked.
Serve immediately.
Notes
This recipe tastes best when consumed immediately.
For fridge option: refrigerate it before adding pasta to the soup. It stays good for about 5-6 days. Whenever ready to use the soup boil the pasta separately as per the package instructions and add to the warmed-up soup.
Different vessel variation: This recipe can be cooked in a stock pot or a Dutch oven. Follow until step 6. Then add vegetable stock along with the seasonings. At medium flame cook the soup covered until black eyed peas soften. In the meanwhile, cook pasta separately and keep it ready. As soon as the beans are soft and soup is cooked toss in pasta. Turn off the flame, adjust salt and serve immediately.
I have provided step wise images in the post above.