Turn your Instant Pot on and select the 'Saute' function on high.
Add 2 tablespoons of olive oil and meatballs and cook until slightly browned on each side. NOTE: be sure to stir or move the meatballs regularly to ensure the meat does not stick to the bottom of your Instant Pot.
Once meatballs are mostly browned on each side, remove from the Instant Pot, place in a bowl and set aside.
Add onions and a pinch of salt and cook on 'Saute' high until onions are slightly softened, about 2 minutes. Similar to the meatballs, be sure to stir the onions regularly to ensure the onions do not stick to the Instant Pot.
Add garlic and continue to cook for an additional 2 minutes with the onions.
Once onions and garlic are softened, press the 'Cancel' function to turn off the Instant Pot and reset the cooking function.
Add chicken broth, roasted red tomatoes, tomato paste, oregano, garlic pepper, pinch of salt, basil, Italian seasoning, meatballs, red wine and Rigatoni.
Secure the Instant Pot lip onto your Instant Pot and select the 'Pressure Cook' or 'Manual' mode and cook on high for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure before cooking time begins.
Once the timer beeps, all it to naturally release the pressure for 1 minute then quick release all remaining pressure.
Remove the Instant Pot lid and still all ingredients.
Add kale and Parmesan cheese and continue to stir until kale is softened slightly and cheese is combined.
Serve and enjoy!
If you're a cheese lover, top with some additional Parmesan cheese! Yummm!