In a colander rinse well the beans under cold water, then drain.
On your Instant Pot turn the “Sauté” function to “Normal”, then add oil and onion and cook stirring frequently until translucent (about 3 minutes).
Add garlic and cook for 30 seconds, then add the rest of the vegetables and cook for three more minutes, stirring continuously, until fragrant.
Press “Cancel” to turn off the “Sauté function”, then add the beans, spices, vegetable broth, tomato paste and diced tomatoes and mix well to combine.
Put the lid on and lock it in place, then pressure cook on “High” for 35 minutes (it will take about 10 minutes to pressurize).
Let the steam release naturally for 15 minutes, then press “Cancel” and remove the lid.
Season with salt, mix and divide into serving bowls. Serve warm, garnished with fresh parsley leaves.