Instant Pot Chicken Noodle Soup

1. Set the Instant Pot on sauté mode and add olive oil into the pot. Add the chopped carrots, celery, and onion, and sauté for about 5 minutes.
2. Add garlic and sauté for one more minute.
3. Add the chicken breasts and sear one minute on each side.
4. Pour in the chicken broth, and season with salt and pepper.
5. Close the lid and make sure the valve is turned towards “sealing”. Switch to manual or pressure cook mode and set the timer for 10 minutes.
6. Once the time is up, carefully manually release the pressure by switching the valve on the lid to “venting”. Once the pressure is fully released, open the lid.
7. Remove the chicken breasts. Then switch the mode to sauté mode and stir in the uncooked pasta. Let that start to cook (keeping the lid off) while you shred the chicken.
8. Once shredded, return the chicken to the soup and stir. Once the pasta is cooked through to your liking, add the dill and lemon juice, and season to taste with salt and pepper. Stir once more.
9. Ladle into bowls and garnish with more dill and parsley. Enjoy!