Step 1

Place all the ingredients, except for salt and the garnish, in the insert of the instant pot. Give it a stir. Close the lid. Turn the steam release handle to seal. Press Pressure Cook and set on high pressure. Set the timer to 3 minutes (updated). If you want a much firmer texture, 2 minutes will do. It will take about 5-10 minutes to pressurize and then the timer will start. When the timer beeps, carefully turn the valve to release pressure immediately. Season with salt to your taste

Step 2

Bring chicken stock to a boil and then add in chicken pieces and the rest of the ingredients, except for macaroni, salt and the garnish. Bring it back to a boil and then lower the heat to let it gently simmer for about 15 minutes

Step 3

While the chicken is cooking, bring a pot of water to a boil and cook macaroni according to instruction. Drain and set aside

Step 4

After 15 minutes, add macaroni to the soup and season with salt to your taste.

Step 5

Garnish with chopped green onions and crispy shallots (if using)