Easy Instant Pot Chicken Noodle Soup

 I used a few different recipes and my own instructions to create this.
 Ingredients
 1 tablespoon olive oil
 1 onion diced
 3 carrots peeled and diced
 4 stocks of celery diced
 1 teaspoon of thyme dried  or three sprigs fresh thyme
( optional other pinches of spices of garlic, lemon, rosemary and bay leaves or can leave it out altogether)
 1 1/2 pounds boneless skinless chicken breast( about two or three breasts)
1 teaspoon of salt
 1 teaspoon of pepper
 6 cups chicken broth
4 cups water
 12 ounces farfalle pasta
1 cup frozen corn kernels

 Directions
 Put the Instant pot on sauté setting. Add olive oil, onion, carrots,  and celery, and thyme.  Cook stirring occasionally, for 2 to 3 minutes.
 Cook pasta on stove.
Season the chicken with salt and pepper to taste.
 Add chicken, chicken broth, and water To instant pot.
Set instant pot on high for 10 minutes  then quick release.
Remove chicken and shred using blendtec.
 Add frozen corn to instant pot. Select high sauté setting on instant pot. Bring to a boil then turn off.
Stir in pasta, chicken, and season with additional salt and pepper to taste.