Preheat the pot. Add Cooking Oil (1 teaspoon) when the pot is hot.
Sauté Onion (1/2 cup), Celery (1/2 cup), Carrot (1/2 cup), and Bell Pepper (1/4 cup) for two minutes. Stir frequently. Add Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon). Turn off heat.
Add the Water (1 pint). Using a wooden spoon, deglaze the pot of fond left on the bottom. Add the frozen Boneless, Skinless Chicken Thigh (1), Chicken Broth (1 pint), and Bay Leaf (1).
Seal lid and bring to pressure, either by using the manual setting for 30 minutes or the soup setting, which on my Instant Pot defaults to 30 minutes.
When time is up, turn off cooker and allow pressure to drop on its own, approximately 15 minutes. Carefully open cooker. Using a long handled utensil, break apart the chicken and stir soup.
Add the Linguine (16 ounce), cover pot, and allow residual heat to cook the pasta through, approximately 10 minutes.
Remove bay leaf and serve. Enjoy!