Throw your pasta in a small saucepan, cover with water, and cook for 8-9 minutes. Drain and set aside.

In your Instant Pot, place the thawed chicken breasts, along with 1/2 C. water. Cook on manual (high pressure) for 15 minutes. Quick release, remove the chicken and shred. Toss the liquid.

Place the butter in the Instant Pot on warm function; once melted, add the flour, and mix with the butter to create a thick paste - a roux.

Add your chicken broth and heavy cream and place pot on "soup" function. Allow the roux to thicken the broth for just a few minutes, then add the heavy cream, pesto, shredded chicken and pesto.

Season with salt and pepper to taste. Soup should be ready to ladle into bowls - garnish with slivered almonds, sour cream, sliced bells, and chopped cilantro.

Refrigerate leftovers & enjoy within 48 hours.