Begin by chopping the onion into small, translucent pieces, and slicing the carrots into rounds. Dice the celery into small cubes and keep all the prep ready.
Set your Instant Pot to sauté mode, add a splash of oil, and cook the chopped onion until it turns translucent and fragrant, about 3 minutes. You’ll notice it sizzle and become soft.
Add the sliced carrots and diced celery to the pot, stirring them in with the onions. Cook for another 2 minutes until the vegetables start to soften slightly and smell sweet.
Pour in the chicken broth, then add the bay leaf. Stir gently to combine and bring the mixture to a gentle simmer, allowing the flavors to meld.
Place the chicken breasts on top of the vegetables and broth, seasoning with salt and pepper according to your taste. Close the lid securely, ensuring the valve is set to sealing.
Set the Instant Pot to high pressure for 10 minutes, then start the cooking cycle. The pot will build pressure, and you’ll hear a gentle hiss as it cooks.
Once the cooking time is complete, carefully perform a quick release by turning the valve to vent. Open the lid once the pressure subsides and the steam escapes.
Use two forks to shred the cooked chicken breasts directly in the pot. The meat should be tender and easily fall apart, absorbing the seasoned broth.
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf and discard.
Ladle the hot soup into bowls, showcasing the vibrant vegetables and shredded chicken. Serve with a slice of lemon for a bright finish if desired.
