Tender shredded chicken simmers with carrots, celery, and onion in a fragrant broth built on garlic, thyme, and parsley, all coming together in one pot for minimal cleanup. The Instant Pot does the heavy lifting, pressure-cooking the chicken until it's fall-apart tender and infusing the broth with deep, savory flavor in a fraction of the usual time. A bright squeeze of fresh lemon juice at the end lifts the whole pot, cutting through the richness and waking up every other flavor in the bowl. Fresh parsley scattered over the top adds a clean, herby finish that makes each serving feel a little more vibrant. This is the kind of soup you want on a chilly day or when you're feeling run down — warming, restorative, and easy to reheat all week long. It's a solid pick for an anti-inflammatory kitchen, built on real vegetables, lean protein, and a broth that does a lot of the work.
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Select the Sauté function on the Instant Pot and heat the olive oil until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes.
Add the garlic, dried thyme, dried parsley, salt, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Press Cancel to turn off the Sauté function.
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