Heat cooking spray or oil in a large stockpot or Dutch oven over medium heat.
Spray the inner pot with cooking spray (or add oil), and set to sauté, allowinbg the pot to heat up for a minute or two.
Add onion, celery and carrots, and cook about 3 to 4 minutes.
Add garlic and cook 1 minute more.
Add chicken stock, chicken, thyme, rosemary, bay leaves and pasta.
Place the lid on, and lock it to sealing.
Cook on low pressure for 4 minutes. (Note: mine took about 20 minutes to come up to pressure.)
Allow the pot to release naturally for 5 minutes, and then use the quick release lever to release the remaining pressure.
Stir in lemon juice, and salt and pepper to taste.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.