Set your Instant Pot to sauté mode. Add a splash of oil and cook chopped onions until they turn translucent and smell fragrant, about 3 minutes.
Place the whole chicken or bone-in thighs into the pot, nestling them among the sautéed onions. Add chopped carrots, celery, minced garlic, and a sprig of thyme on top.
Pour in the chicken stock until the ingredients are just covered, about 4 cups. Give everything a gentle stir to combine.
Secure the lid on the Instant Pot and set it to high pressure cook for 20 minutes. Let it do its magic while you prepare the finishing touches.
Once the cooking time is up, carefully quick-release the pressure. Open the lid to reveal a bubbling, savory broth filled with tender vegetables and meat.
Use tongs or forks to carefully remove the chicken and place it on a cutting board. Shred the meat into bite-sized pieces, discarding the bones if any.
Strain the broth through a fine sieve if you prefer a clear soup, or leave the vegetables in for a rustic look. Return the shredded chicken to the pot.
Squeeze the juice of one lemon into the soup and add a bit of zest to brighten the flavors. Stir in chopped parsley for a fresh herbal note.
Taste the soup and adjust the salt and pepper as needed. Let it sit for a few minutes so the flavors meld beautifully.
Serve the soup hot, garnished with extra parsley and a lemon wedge if desired. Enjoy this cozy, hearty bowl that’s perfect for any busy day.
