Set the instant pot to SAUTE mode and add butter and olive oil in it’s pot.
Add onion and garlic and saute for 3-4 minutes.
Add carrots and celery and saute for another minute.
Add chicken broth, parsley, thyme, rosemary, chicken, spinach, salt and pepper and close the lid of the instant pot.
Press PRESSURE mode and set the timer to 10 minutes.
It will take 10-12 minutes for the instant pot to build the steam and start the timer.
Once the timer goes off, let the instant pot rest for 10-12 minutes for the steam to release naturally.
Now do a quick release and open the lid of the Instant pot
Remove the chicken pieces from the instant pot and shreds them.
Discard the bones and add the shredded chicken back in the pot.
Select the SAUTE setting and add the noodles and lemon juice in the soup.
Cook for 2-3 minutes.
Do not overcook otherwise the noodles will become mushy.
Turn off the instant pot by pressing CANCEL.
Garnish with parsley and serve hot.
The base of this soup is the broth and make sure its the best you use. I like to make my own broth at home but you can also go for a good canned one too.Cooking the soup with chicken on bone lends a great flavor to the soup, however, if you are pressed with time, feel free to use boneless shredded chicken.You can add vegetables like broccoli, potatoes, green beans, bok choy, etc along with carrots and spinach to the soup if you wish to.Add the noodles only when you are ready to serve the soup. If you are not using the whole soup at one go, then only add the required amount of noodles for that meal.You can also cook the noodles separately and add them to the soup. Cooing them in the broth definitely gives them an edge though.If you don't have an electric pressure cooker, make this soup in a regular stovetop pressure cooker.