Instapot Italian Chicken Soup

I'm always looking for pressure cooker recipes cause I love them.  This was a pinterest find.  It's super easy and so, so yummy.  Another soup I could just keep eating bowl after bowl. I am still fine tuning it...I think the next time I will cook it for 12 minutes then add the carrots and the orzo, then finish it off with 12 minutes more.  I used a large can of San Marzano tomatoes the last time because I forgot to buy fresh, and it turned out great except it was red.  If you use fresh tomatoes, it turns out with a clearer broth like chicken noodle soup.  Either way is delish.  I also added 1/2 can drained peas and also through in a diced, peeled sweet potato when I cooked it...which I might throw in at the same time as the carrots next time.

3 lb. whole chicken (I just cut a 6 lb. in half)
4 large tomatoes - I used Roma and seeded them
3 celery stalks roughly chopped
4 large carrots peeled and halved
1 large onion roughly chopped
4 garlic cloves halved
6 black peppercorns
1 bay leaf
8 c. water
4 tsp. salt
3/4 c. orzo pasta or risoni
small bunch parsley finely chopped
small bunch basil finely chopped
lemon juice to taste
grated parmesan
salt and pepper to season

Place the chicken in the pressure cooker.
Roughly chop one tomato and finely dice the rest.
Add the roughly chopped tomato, celery, carrots, onion, garlic cloves peppercorns and bay leaf in the pressure cooker.
Slowly pour in the water, taking care not to go above the maximum line indicated in the inside of the pot.  Stir in the salt.
Make sure the steam valve is in the 'sealing' position.  Cook for 25 minutes on high pressure.
At this point you can let the pressure release naturally or if you are in a hurry,  leave it for 15 minutes then release manually.  Since this has a lot of liquid, there will also be a lot of steam released.
Open the pressure cooker and use a large slotted spoon to transfer the chicken onto a platter.  Be careful as it will be falling off the bone.
Strain the broth from the pot into a large bowl then return to the pressure cooker.
Pick out the carrots, dice them and add them to the pot.  Discard the other vegetables.
Once the chicken is cool enough to handle, discard the skin and shred the meat.  Add the meat to the pressure cooker.
Stir in the diced tomatoes, a quarter of the chopped herbs and the pasta (although, this is best cooked separately and then added to the soup so it doesn't get too mushy).
Make sure the valve is set to sealing again.  Cover an cook for 4 minutes on high pressure.
Manually release the pressure.
Taste the soup for seasoning and add the lemon juice and remaining herbs.
Serve garnished with croutons with a little sprinkling on Parmesan, if you like.