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In an Instant Pot on the Sauté setting, heat olive oil until shimmering. Add onion and celery, and sauté for 3-5 minutes, or until onion is soft and translucent.
Add garlic, thyme, rosemary and red pepper flakes, and sauté for another 30-60 seconds, or until fragrant. Stir in tomato paste and cook for about 30 seconds, or until it deepens to a brick red color.
Add dried beans, crushed tomatoes, chicken stock, Parmesan rind, and generous pinches of salt and pepper. Put lid on Instant Pot and set valve to Sealed.
Pressure cook on high pressure for 35 minutes. Allow pressure to naturally release for 15 minutes, then turn valve to Venting to quick-release remaining pressure.
Remove Parmesan rind and adjust seasoning to taste.
Serve topped with Parmesan and chopped parsley.