Place all the ingredients except for the pasta and parmesan cheese in the instant pot.
Add the lid and make sure the valve is set to sealing position.
Cook on high pressure for 25 minutes. After the cook time, do a quick release to release the pressure from the instant pot.
Remove the chicken, shred and return it back to the instant pot.
Stir in the uncooked pasta. Switch the instant pot to the sauté option and bring the mixture to a boil.
Cook the pasta, stirring frequently, for 8 -10 minutes, or until the pasta is soft and cooked through. Then switch the instant pot to the keep warm setting.
Stir to combine. Serve the soup topped with the parmesan cheese and enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.