Put Instant Pot on saute mode (brown on Crockpot Express) and add about 1 tbsp of olive oil, then your diced pancetta, onions and garlic. Saute for 2-4 minutes or until meat is done. Turn pot off/cancel. Scrape bottom to get stuck on pieces of pancetta to loosen.
Add diced carrots, celery, tomatoes with the juice in can, drained beans, and pour broth over entire mixture. Stir.
Stir in thyme, basil, salt and pepper. Stir.
Close lid and steam valve and set to high pressure for 5 minutes, do a quick release.If adding noodles change cook time to 3 minutes above, do a quick release, add uncooked noodles, submerge into liquid, and set for 2 minutes high pressure. Then quick release.