Press the Saute button on the Instant Pot, and add the Olive oil, and chopped onion, and saute until the onion is golden brown (about 5 minutes).

Turn off the saute setting, and add the minced garlic, and fresh basil, stir.

Add the chicken broth, stewed tomatoes, garlic salt, Italian seasoning, ground oregano, pepper, and brown sugar, and stir well.

Add the Elbow Macaroni, and stir again, scraping the bottom of the pot, loosening any onion bits.

Place the lid on the Instant Pot, and make sure the pressure valve is set to 'SEALING', and press the MANUAL button, and set the time to 5 minutes.

When the Instant Pot is done cooking, beeps and goes to off, do a quick release, by turning the pressure valve to 'VENTING' from SEALING.

When all the pressure has been released, and the float valve has dropped down, remove the lid to the Instant Pot, and stir the macaroni and tomatoes.

Serve immediately, topped with Parmesan cheese.  Enjoy!

NOTE:  Do not add Parmesan cheese to the Instant Pot, as it will curdle during cooking, and ruin the dish.

Add it to each serving after the dish is plated. You can also top the dish with crumbled bacon, or other shredded cheeses as desired.