Heat your Instant Pot on saute mode with olive oil in the bottom of the pot.

When it’s nice and hot, add your diced onions and bacon, and sauté for about five minutes, stirring often, until the bacon is crispy and the onions are tender.

Add celery, and carrots, and sauté for another five minutes, covering between stirs to soften the veggies faster.

Add zucchini and cook for 2 more minutes.

Add your tomato paste, garlic, and basil. Let it cook for two minutes, careful not to let the garlic burn.

Add the tomatoes and use a potato masher to mash them up.

Add the chicken broth, drained white beans, chopped chicken, parsley, and dried spices to the pot and combine everything well.

Add any additional salt and pepper to taste.

Cancel the saute mode, place the Instant Pot lid on, and lock in into “sealing.” Select manual/high pressure and set the timer for 2 minutes. If using an automated instant pot, you don't have to place an instant pot lid; just switch to the pressure cooker on manual release and set the time to 2 minutes.

When finished, allow the Instant Pot to do a natural release for about 10 minutes, then place the valve on “venting” to release the rest of the pressure.

Serve with a sprinkle of parmesan cheese and a pesto drizzle.

You could also make gluten-free pasta shells on the side for those who want to add it to their bowls.