Press SAUTE button on Instant Pot, add olive oil to pot and heat until screen reads HOT.Add chicken and onion, season with salt and pepper, and cook for 1 minute.
Add carrot, red pepper, potato, garlic and Italian seasonings, stir well then splash with wine, stir and cook 1 minute more.Press CANCEL.
Stir in chicken broth and lemon zest.Add rosemary sprigs and bay leaves.(if you don't mind the rosemary sprigs in your soup then just add them directly to the pot, otherwise you can make a bouquet garni sachet by wrapping the sprigs and bay leaves up in a piece of cheesecloth and then submerging it into the broth, then you can easily remove the sachet when soup is cooked).
Lock on lid and turn pressure valve on lid to SEALING.Press PRESSURE COOK and adjust timer to 10 minutes.
When time is up press CANCEL, then do a quick pressure release by carefully turning pressure valve on lid to VENTING. Once all pressure is released and pressure pin is in down position, open lid and stir in the orzo pasta.
Lock on lid again and turn pressure valve back to SEALING.Press PRESSURE COOK button and adjust timer to 5 minutes.When time is up allow timer to count up 10 more minutes for natural pressure release.
Press CANCEL, release any remaining pressure by carefully turning pressure valve on lid to VENTING.Open lid, remove bouquet garni sachet if you made one (or remove bay leaves and stems of rosemary) and stir in spinach leaves and lemon juice.Close lid and let sit until ready to serve soup.
When ready to serve, ladle into bowls and top with a generous serving of freshly grated parmesan cheese and enjoy..