Dice the bacon add to the Instant Pot turn on sauté. Sauté the bacon until crispy. Drain the excess oil from the pan. Keep the bacon in the pan.
While the bacon is frying, prepare the vegetables - Peel and dice the onion and carrots. Clean the Brussels sprouts, quarter the Brussels sprouts.
Dice the celery and red pepper. Slice the mushrooms and mince the garlic.
Add the chopped vegetables to the Instant Pot along with the bacon. Onions, carrots, celery, mushrooms, bell pepper and Brussels sprouts. Add the salt, black and red pepper. Sauté for 3 minutes.
After 3 minutes, add the garlic and sauté for another 30 seconds.
Add the cooked chicken, noodles and stock. Stir well and seal. Change setting to manual and set the timer to three minutes.
After the timer is done, do a quick release. After all of the steam has escaped, remove the lid. Stir in the frozen peas (the heat from the soup will cook them thru).
Add in the parsley & lemon juice if using. Stir and serve. Enjoy this soup!