Using an Instapot, add onion, celery, carrots, garlic and cooking oil and set to sauté for 5 minutes.
Add in chicken breast and soup stock and set to seal high pressure for 8 minutes.
Quick release, remove chicken and shred with two forks.
Add chicken back into pot along with lemon zest, juice of full lemon, green peas, pre-cooked pasta, and mustard.
Ladle soup into bowls and top with micro greens, pea pods and radish slices!