Chop carrots, celery, and mince garlic, setting everything aside for easy access during cooking.
Turn the Instant Pot to sauté mode, add a splash of oil, and cook the onions until translucent, about 3 minutes, filling your kitchen with a fragrant aroma.
Add the chopped carrots, celery, garlic, and bay leaf, sautéing for another 2 minutes until fragrant and slightly softened.
Pour in the chicken broth and place the chicken breasts into the pot, ensuring they are fully submerged in the liquid.
Secure the lid, set the pressure to high, and cook for 10 minutes, allowing the flavors to meld beautifully.
Once cooking is complete, let the pressure release naturally for 10 minutes before carefully opening the lid.
Remove the chicken breasts and shred them with two forks, then return the shredded meat to the soup.
Stir in the lemon juice and chopped fresh herbs, then season with salt and pepper to taste, brightening the broth with citrusy zing.
Switch the Instant Pot to sauté mode again and simmer the soup for 2 minutes to meld all the flavors together.
Taste the broth and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Serve the hot soup in bowls, garnished with extra herbs if you like, alongside crusty bread for a hearty, satisfying meal.
