Using the sautee feature, add the vegetables and pancetta to the Instant Pot. Saute for about 5 minutes. Add the rice, broth and seasonings. Cook on high pressure for 30 minutes. Release the pressure. In the meantime prepare the roux ingredients stove-top. Once you're able to open the lid to the Instant Pot, stir in the prepared roux ingredients. Return the setting to sautee and cook, stirring occasionally for another 5 - 10 minutes.