Spray a large pot (I used this 5 1/2 quart multipurpose one)* with cooking spray (or drizzle with olive oil), and heat to medium.
When they start to sizzle reduce heat to low, stir.
Cook for about 5 minutes, stirring a couple of times in between.
Add the minced garlic, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper; stir and cook another minute.
Raise the heat back up to about medium high and bring to a boil.
Add the pasta, and cook according to package directions.
Drizzle the oil into the inner stainless steel pot, and preheat on the sauté setting to medium for about a minute.
Add the bay leaves, parsley, onion, celery and carrots and cook for about 3 to 5 minutes, until they start to get tender.
Add the garlic, a pinch of salt and pepper to season the veggies, and cook a minute more.
Turn off the heat, add the chicken stock, cooked diced chicken and pasta.
Place the lid on top, lock it, and use the manual setting to set to 2 minutes low pressure.
Allow the pressure to naturally release for 8 minutes, then quick release it to release the rest of the pressure.
Salt and pepper, to taste.
Nutrition information is approximate and was calculated using a nutrition label generator.