Gather all your fresh ingredients. Dice the onion, mince the garlic, and slice the carrots and celery. Grate the ginger.

Pour vegetable broth into the pressure cooker and add the onion, garlic, ginger, carrots, and celery. Season with salt and stir well before sealing the lid.

Place the pressure cooker on high heat until it reaches pressure. Cook for 25 minutes.

After cooking, perform a slow release to vent steam. Strain the broth to remove softened vegetables and ginger.

Return the strained broth to heat and bring to a boil. Add dry pastina and cook for 5 to 7 minutes until al dente.

Season with black pepper to taste. Ladle soup into bowls.

Garnish with fresh parsley and serve immediately.