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

2. Stir in the minced garlic and cook for another minute until fragrant. Then, add the cut chicken pieces to the pot. Saute for 2-3 minutes, just until the chicken starts to turn opaque on the outside.

3. Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice on your Instant Pot. Add the remaining chicken broth to the pot.

4. Secure the lid on your Instant Pot and ensure the vent is sealed. Select the “Manual” or “Pressure Cook” setting on High Pressure for 8 minutes. The Instant Pot will take some time to come to pressure before the cooking cycle begins.

5. Once the cooking cycle is complete, perform a Quick Release of the pressure according to your Instant Pot’s instructions. Carefully remove the lid. Stir in the small pasta (ditalini or orzo). Select the “Saute” function again and cook, stirring frequently, for 5-7 minutes, or until the pasta is al dente.

6. Turn off the Instant Pot. Stir in the fresh lemon juice and chopped fresh dill. Taste the soup and season with salt and black pepper as needed.

7. Ladle the hot soup into bowls and serve immediately. Garnish with extra fresh dill or a lemon slice if desired.