Remove lid from Instant Pot and set to sauté setting. Set the timer to 8 minutes and let
Instant Pot pre-heat. Add the oil into the hot insert, and then add the bacon and ground beef and cook, stirring often, until the beef is all browned, about 5 minutes. Add the onions, carrots and celery, and let cook, stirring often, for about 3 minutes. (If using an older model instant pot, it's important to stir often so you don't get a burn warning. If the 8 minutes ends and your instant pot turns off while you are still cooking, don't worry. Just continue stirring and cooking the onions, carrots and celery).
Add the garlic, dried oregano, red pepper flakes and the anchovy paste. Stir and cook until all combined. Pour in the entire can of Tuttorosso diced tomatoes, the cheese, the beans, chicken stock and the water and season with the salt and pepper. Mix together, place the instant pot lid on, lock and secure the lid and cook on high pressure for 8 minutes.*
*Make the pasta* according to package instructions, drain and set aside.
When the 8 minutes is finished, release the pressure manually on your instant pot. Remove the lid and turn off your instant pot. Stir, taste and season with more salt and pepper if needed.
To Serve: portion out the cooked pasta into bowls and ladle the pasta e fagioli soup over the pasta and into the bowls. Garnish with fresh parsley and grated parmesan cheese. Enjoy! (This method is recommended especially if you are not going to finish all of the pasta e fagioli soup). Alternatively, if you will finish everything, you can add the cooked pasta directly into the instant pot, stir and then serve immediately.