Step 1

Set your instant pot to SAUTE mode.  Add olive oil.  Once hot, add your onion, carrots, and celery.  Cook 2-3 minutes or until onions are translucent.  Add garlic and cook 30 seconds.  Turn off SAUTE mode.

Step 2

Add your chicken breast (see notes if using leftover cooked chicken), thyme, rosemary, bay leaf, salt, pepper and chicken stock.  Give it a stir.  Cover your instant pot and set to PRESSURE COOK HIGH for 15 minutes.  If using frozen chicken, set for 20 minutes.

Step 3

Meanwhile, combine flour and half and half in a small bowl.  Whisk well until there are no lumps.  Set aside.

Step 4

Once instant pot is done, natural release the pressure for 10 minutes then quick release remaining pressure.  Carefully remove lid and transfer the chicken to a cutting board.

Step 5

Stir flour/milk mixture into the instant pot.  Then add the cream cheese and peas.

Step 6

Set instant pot to SOUP mode.  Once the soup is bubbling add pasta and cook for about 7-8 minutes or until pasta is al dente.

Step 7

While pasta is cooking, shred the chicken using two forks.

Step 8

Shut off soup function.  Stir in shredded chicken, spinach and lemon juice.  Season with salt and pepper if needed.