Rinse and chop the produce accordingly.
Select the SAUTE setting on the Instant Pot. Once hot, add the onions and carrots and cook for 5 minutes, until the onion is translucent. Add the garlic and cook for 1-2 minutes, or until fragrant.
Add the spices, chickpeas, pasta, tomatoes, and vegetable stock.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 4 minutes.
Make the Kale Ricotta, see below.
Once finished pressure cooking, perform a manual pressure release. Remove the lid and stir in the peas and spinach. Cook until wilted, 2-3 minutes. Season to taste.
Serve by topping with a scoop of the kale ricotta, and garnish with fresh chopped basil leaves. Enjoy!