Dump your Chickapea pasta into an Instant Pot. Add the milk, water, 1 cup of fire roasted tomatoes, and 1 cup of the Romesco sauce. Stir well to combine and ensure that all of the pasta is covered with liquid.
Add the broccoli to the top of the pasta; don't mix it in.
Secure and lock the lid of the Instant Pot. Press the "Pressure Cook” or “Manual” button and set the time for 1 minute on High pressure; if you like a softer pasta that isn't al dente, cook it for 2 minutes on High pressure.
When the pasta is done cooking, hit the quick release button to release the pressure. Once you've released all of the pressure, remove the lid with caution—there will be a lot of steam.
Stir the pasta in the Instant Pot to mix everything up. Taste, and season with salt and pepper to your taste.
Garnish with fresh parsley or basil and serve.