4 Tbsp butter 1/2 cup onion 1 cup carrots, peeled and sliced 2 stalks of celery, sliced 3 cloves of garlic, minced 2 quarts chicken stock 2 skinless chicken breasts cut into 1” cubes or shredded 2 tsp dried thyme 1 bay leaf 1 tsp salt 1/2 tsp pepper.

Set your instant pot to sauté, melt butter, and sauté vegetables for 5 minutes
Add chicken, chicken broth, herbs, salt and pepper to the pot.Lock your lid on, then set your instant pot on high pressure for 5 minutes. When pressure cooking cycle is complete, do a quick release.
Season with s&p or herbs to taste. Shred chicken and return to pot