1. 1. Saute the Aromatics: Set your Instant Pot to the “Saute” function and add the olive oil. Once hot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.

2. 2. Brown the Chicken: Add the cut chicken pieces to the pot with the sauteed vegetables. Cook for 2-3 minutes, stirring occasionally, until the chicken is lightly browned on the outside. It doesn’t need to be cooked through at this stage. This browning adds depth of flavor to the chicken.

3. 3. Deglaze and Add Broth: 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” error on your Instant Pot. Add the remaining chicken broth, salt, pepper, and optional dried oregano or thyme. Stir everything together.

4. 4. Pressure Cook the Soup Base: Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 7 minutes on high pressure.

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, open the lid.

6. 6. Cook the Pasta and Finish: Set the Instant Pot back to the “Saute” function. Add the small pasta to the simmering soup. Cook for 5-8 minutes, stirring frequently, until the pasta is al dente (cooked but still firm to the bite). The exact time will depend on the type of pasta you use.

7. 7. Stir in Lemon and Parsley: Once the pasta is cooked, turn off the Instant Pot. Stir in the fresh lemon juice and chopped fresh parsley. Taste and adjust seasonings (salt, pepper, or more lemon juice) as needed. Serve immediately.