Place olive oil into Instant Pot liner. 

Add in minced garlic, onions and peeled & sliced garlic. 

You will press the SAUTE selection and get this cooking. 

You want the onions to be translucent before you add in other ingredients. 

Next, add in mushrooms and basil.

The mushrooms need to be cooked down just a bit, so allow them to saute as well, mixing as you go.

Add in the salt and pepper to taste. just a quick dash, nothing too much (in a few steps down we will add in something to bolster the flavor with plenty of salt in it!)

Paste mixing is critical to the success of the sauce.

Dump the can of paste into a measuring cup.

Next add three cans of water to the cup.

Then, using a fork stir until dissolved.

At this point the mushrooms and onions should be sweated to the point that you need them to be.

So, mix in the paste mixture with the mushrooms, onions, garlic and olive oil.

Stir well.

Add in the sauce. and mix.

Now add in the Parmesan Rind and Sugar (the sugar balances the bitter of the paste)

Stir this to combine

Press Cancel to stop Saute Mode.

Stir a bit more, and then add the Instant Pot Lid.

Program: Soup/Broth for 10 minuutes.

At the end of cooking, allow this to naturally release - read post if you want to rapid cool.
Serve atop a bed of pasta.