Peel and finely chop onion and garlic and set aside in a bowl.
Wash and cut all vegetables into bite-size pieces and set aside in a bowl. Destalk the kale and coarsely chop and leave on the chopping board, the kale will not be pressure cooked.
Press the sauté button on the Instant Pot and wait until the display says "hot". Then add avocado oil and chopped onion and garlic and stir-fry until lightly brown.
Once the onion is browned add a splash of vegetable broth and turn the instant pot off. Use a spatula or a wooden spoon to deglaze the bottom of the pot. Remove every little bit of onion stuck to the bottom to avoid the burn warning later.
Add all chopped vegetables (except kale), the vegetable broth, cooked chickpeas, and all seasoning to the Instant Pot and stir well together. Then add the can of tomatoes without stirring in! (see video).
Put on the lid, set the valve to the sealing position and set the pot to 5 minutes on high pressure.
Once the Instant Pot beeps, turn the valve to the venting position and manually release all pressure. When the safety pin drops it's safe to open the pot.
Add the chopped kale and give it a quick stir. Let sit for a minute or two for the kale to wilt a little and serve with freshly chopped parsley on top.