Turn Instant Pot on to “Sauté” and choose the “Normal” heat level. Add olive oil and all the vegetables. Cook, stirring occasionally, until the vegetables are slightly brown, about 10 minutes.
Add in tomato paste, stock and chickpeas, stir to combine. Close the lid on your Instant Pot and turn it on to Pressure Cook for 40 minutes.
Serve the stew warm with steamed rice or grains of your choice and enjoy!