Sweat the onions: Turn on your Instant Pot, set to the “Sauté” program, and wait for it to heat up. Add olive oil, onions, and garlic. Cook for 2 minutes or until translucent, stirring constantly.
Cook the tomatoes: Add diced tomatoes to the pot. Cook for 2 minutes, stirring constantly to avoid burning.
Toast the spices: Add salt, black pepper, bay leaf, Italian seasoning, paprika, celery, zucchini, and carrots to the pot. Stir for another 3 minutes.
Cook the soup: Add dried fusilli pasta, kidney beans, and unsalted chicken broth. Stir gently to combine. Cover the lid and turn the steam valve to “Sealing Position”. Set your Instant Pot to the “Meat Stew” program for 10 minutes.
Add kale: After 10 minutes, carefully turn the valve to release steam before opening the lid. Add kale and cook for 2 minutes on the “Sauté” setting.
Garnish and serve: Turn off your device. Ladle the soup into a bowl or deep dish. Sprinkle with chopped parsley and grated Parmesan cheese before serving.