Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion, garlic, carrots, and celery; sauté for 3 minutes or until the vegetables start to soften.
Press Cancel and pour in the stock. Using a wooden spoon to deglaze the base of the pot. Add the oregano, thyme, salt, pepper, and bay leaves, and stir to combine.
Add the beans, diced tomatoes, tomato paste and macaroni but don’t stir (this prevents the tomatoes from getting to the bottom of the pot, where they might burn).
Secure the lid and Select Pressure Cook, and set the time to 5 minutes.
When the cooking program has finished, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Give everything a mix in the inner pot before serving .