Peel and chop the carrots, dice the celery, and mince the garlic to prepare your vegetables.
Set your Instant Pot to sauté mode, add a splash of oil, and cook the minced garlic until fragrant, about 30 seconds, until it releases a rich aroma.
Add the chopped carrots and diced celery to the pot, stirring for 2-3 minutes until they start to soften and become vibrant.
Place the chicken breasts into the pot, then pour in the chicken broth, ensuring all ingredients are submerged.
Sprinkle in the fresh thyme and a bit of salt and pepper, then secure the lid on your Instant Pot.
Select high pressure and set the timer for 10 minutes. Once it starts cooking, enjoy the gentle bubbling sound.
After the cooking cycle finishes, let the pressure release naturally for about 10 minutes, then carefully quick-release any remaining pressure.
Open the lid, check that the chicken is cooked through and tender. Remove the chicken breasts and shred them with forks.
Return the shredded chicken to the pot, stir everything together, and taste to adjust seasoning with additional salt and pepper as needed.
Squeeze fresh lemon juice over the soup if desired, then sprinkle with chopped parsley for a bright, fresh finish.
Serve the hot, hearty soup in bowls, enjoying the comforting aroma and tender vegetables with shredded chicken shining through.
