In the Instant Pot, add the chicken broth, red curry paste, brown sugar, and soy sauce.
Turn on the Saute setting, and heat just until curry paste and brown sugar are melted and blended into broth.
Turn off the Saute setting, and add minced garlic, chopped onion, sliced celery, shredded carrots, red pepper, yellow pepper, chopped chicken, garbanzo beans, and rice.
Stir all together until well blended. Add enough water to cover all ingredients.
Place the lid on the Instant Pot, and make sure the pressure valve is set on 'SEALING'.
Press the MANUAL button and set the time to 6 minutes.
Allow the pressure to build and release naturally for 5 minutes, then quick release the pressure, by turning the valve to 'VENTING', and allowing all the pressure (steam) to be released, and the float valve to drop down.
Open the lid to the Instant Pot, and stir the soup, allowing it to cool a bit.
Add the Coconut milk, and stir well.
Serve in soup bowls, and sprinkle parsley on top of soup before serving. Enjoy!