Add 1 tablespoon oil, red pepper flakes, and garlic into your Instant Pot and saute for 2 minutes.
In a small bowl, whisk together remaining olive oil, balsamic vinegar, mustard, lemon juice, salt, pepper, minced garlic, dried basil and onion powder.
Add tomatoes and continue to saute for 5 additional minutes. Add the chicken broth and balsamic mixture. Add pasta to the pot and push pasta down to get covered with the sauce.
Secure lid and cook on high pressure for 4 minutes.
Quick release pressure stir to make sure the pasta is cooked through.
Place pasta in large serving bowl and add mozzarella pearls, fresh basil, and Parmesan cheese, fold in gently and serve.