1. 1. Saute the Aromatics: Set your Instant Pot to the “Saute” function. Add the olive oil. Once hot, add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften. They should look slightly translucent and fragrant.

2. 2. Add Garlic and Chicken: Stir in the minced garlic and cook for another minute until fragrant. Then, add the cubed chicken breasts to the pot. Stir to combine with the vegetables, but you don’t need to brown the chicken completely at this stage.

3. 3. Introduce Liquids and Seasonings: Pour in the low-sodium chicken broth. Add the dried thyme, dried rosemary, and black pepper. Stir everything together gently, making sure to scrape any bits from the bottom of the pot to prevent a “Burn” notice.

4. 4. Pressure Cook the Soup: Secure the lid on your Instant Pot, ensuring the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on High Pressure for 8 minutes.

5. 5. Quick Release and Add Pasta: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the sealing valve to the “Venting” position. Once the float valve drops, remove the lid. The chicken should be cooked through and tender.

6. 6. Cook the Pasta and Peas: Add the small pasta to the hot soup. Stir well and replace the lid (no need to seal or pressure cook again). Let it sit for 5-7 minutes, or until the pasta is al dente, using the residual heat of the soup to cook it. Stir in the frozen peas during the last 2 minutes of the pasta cooking time.

7. 7. Final Seasoning and Garnish: Taste the soup and add salt as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.