1. 1. Saute the aromatics: Set your Instant Pot to the “Saute” function. Add the olive oil. Once hot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

2. 2. Add chicken and broth: Place the chicken breasts or thighs directly into the Instant Pot over the sauteed vegetables. Pour in the chicken broth, ensuring the chicken is mostly submerged.

3. 3. Add the rice: Stir in the rinsed long-grain white rice. Make sure to rinse the rice thoroughly under cold water before adding it, as this helps prevent excess starch from making the soup too thick.

4. 4. Pressure cook: Secure the lid on your Instant Pot and set the vent to the sealing position. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes on high pressure.

5. 5. Release pressure and shred chicken: Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully switch the vent to the venting position for a quick release of any remaining pressure. Once the pin drops, open the lid. Carefully remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the soup.

6. 6. Finish with lemon and parsley: Stir in the fresh lemon juice and chopped fresh parsley. Taste the soup and season with salt and black pepper as needed. Serve hot and enjoy!