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Set Instant Pot on "Sauté" and heat olive oil. Add the chopped onion and garlic and and sweat until soft, 2-3 minutes. Stir in the sun-dried tomatoes, crushed red pepper, salt and pepper, and cook for another 2 minutes.
Stir in the diced tomatoes, water, and farfalle pasta. Lock on lid and turn steam-release valve to sealing. Set Instant Pot on high pressure, and set the timer to 3 minutes. Once cook time is complete, do a quick release.
Open the lid and stir in the goat cheese. Add fresh basil leaves and serve.
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