Set your Instant Pot to sauté mode and add a splash of oil. Once hot, add diced carrots, chopped celery, and sauté for about 5 minutes until the vegetables become fragrant and start to soften, with the mixture turning slightly translucent and smelling sweet.
Add the chicken breasts to the pot, then pour in the broth. Sprinkle in your chopped herbs, and season with salt and pepper to taste. Seal the lid tightly, ensuring the valve is set to sealing.
Set the Instant Pot to high pressure and cook for 10 minutes. Once the cooking cycle is complete, allow a natural release for 10 minutes to let the chicken stay tender and the flavors meld.
Carefully open the lid, then remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup base.
If you’re adding noodles or rice, stir them into the hot soup now, then set the Instant Pot to sauté mode and cook for 3–5 minutes until the noodles or rice are tender and cooked through.
Squeeze fresh lemon juice into the soup, then taste and adjust seasoning with more salt, pepper, or herbs as needed. Let the soup sit for a couple of minutes to let the flavors deepen.
Serve the soup hot, ladling it into bowls and enjoying the hearty, aromatic broth with tender vegetables and shredded chicken—perfect for a cozy, comforting meal.
