Add the inner liner to the Instant Pot. Turn the Instant Pot onto saute mode. Add 3 tbs olive oil. Let the oil get hot. Once hot, add the halved cherry tomatoes, pressed garlic, salt, pepper and red pepper flakes. Saute for 1 minute. Add the balsamic vinegar. Bring to a simmer, about another minute. Stir regularly. Add the pasta and the water. Stir. Hit cancel to turn off saute mode. Secure the lid on the Instant Pot. Make sure the valve is set to sealing. Pressure cook on high for 4 minutes for al dente pasta or 5 minutes for slightly softer pasta. When the pot beeps, turn the valve to venting to quick release. Drain any excess water if needed. Turn pot off. Drizzle in the remaining olive oil and the Parmesan cheese if using. Let cool if serving cool then toss with fresh mozzarella pearls and basil. Serve hot or cold as caprese pasta salad. Enjoy.