Creating Instant Pot Chicken Soup is simple when you follow these easy steps:

1. Sauté the Vegetables: Turn on the Instant Pot and set it to the sauté setting. Add olive oil and let it heat. Add chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

2. Add Garlic and Herbs: Stir in minced garlic, dried thyme, and dried oregano. Sauté for another minute until fragrant.

3. Add Chicken and Broth: Place the chicken breasts into the pot. Pour in the chicken broth and add the bay leaf. Ensure the chicken is submerged in the liquid.

4. Season: Add salt and pepper to taste. You can always adjust seasoning later.

5. Seal the Instant Pot: Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.

6. Natural Release: After the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. Then, switch the valve to venting to release any remaining pressure.

7. Shred the Chicken: Carefully remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces and return it to the soup.

8. Add Peas: Stir in the frozen peas and let them cook in the residual heat for about 5 minutes.

9. Finish with Lemon Juice: If desired, stir in lemon juice for brightness and flavor.

10. Serve: Ladle the soup into bowls and garnish with fresh parsley if using.

These steps ensure that you create a delicious bowl of Instant Pot Chicken Soup with minimal effort.