Set the Instant Pot in "saute" mode and add oil. When the oil is hot, add the cumin seeds and bay leaf. Let the cumin seeds sizzle.
Then add the chopped onion and garlic and saute for a couple of minutes.
When the onions are soft and tender, add the vegetables - celery, carrots, and peas. Then add salt and mix them all.
Now add the ground pepper and the cajun spice blend. Turn off the Instant Pot at this stage. Mix all the ingredients and make sure to scrape the bottom.
Add the chickpeas and pasta. If you are using cabbage core, add that as well.
Finally, add in the vegetable broth and mix well.
Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Pressure cook for 3 minutes at high-pressure manual mode and release the pressure quickly as soon as the cooking is complete. When the pressure is all released, carefully open the lid.
Remove the cabbage core and the bay leaf from the soup and discard them.
Set the Instant Pot in saute mode again and add the celery greens and simmer for 5 minutes. At this stage, check for seasoning and adjust accordingly. And that's it. Delicious chickpeas pasta soup is ready. Serve warm.
As I cook the soup for 3 minutes and release the pressure quickly, soaking the pasta helps in even cooking.
Adjust the salt and spice as per your preference. If you cajun spice blend contains salt, adjust the salt accordingly.
Make sure to scrape the bottom of the Instant Pot before pressure cooking to avoid the burn signal. I made this soup in my 6-qt Instant Pot Duo.
You can make this soup in a stove-top pressure cooker also. In that case, saute all the ingredients in the pressure pan and cooker and after adding the liquid, pressure cook for one whistle and release the pressure naturally.