Heat Instant Pot on saute mode and add olive oil to heat.
When hot, add diced onions and bacon and sauté for about five minutes, stirring often, until bacon is crispy and onions are tender.
Add celery and carrots, and sauté for another five minutes cover with lid between stirring to soften the veggies faster.
Add zucchini and cook for 2 more minutes.
Add tomato paste, garlic, and basil. Cook for two minutes, stir frequently so garlic doesn't 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.
Place the Instant Pot lid on move valve to “sealing”. Cook on high pressure for 2 minutes.
When finished, allow Instant Pot to do a natural release for about 10 minutes, then place the valve on “venting” to release the rest of the pressure. Remove the lid and adjust the seasonings to your taste.