Set your Instant Pot to sauté mode and add a splash of oil. When hot, add diced onions, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes, making the kitchen smell sweet and earthy.
Place the chicken thighs into the pot with the vegetables. Add fresh thyme sprigs and bay leaves on top, then pour in the broth. Ensure the ingredients are submerged and the pot is not overfilled.
Secure the lid on the Instant Pot and set it to cook on high pressure for 15 minutes. As it begins to cook, you'll notice a gentle bubbling and a rich, savory aroma filling the kitchen.
Once the cooking cycle ends, do a quick release of pressure carefully. Open the lid to reveal cooked chicken with a tender, juicy texture and a flavorful broth with softened vegetables.
Remove the chicken thighs and place them on a cutting board. Shred the meat into bite-sized pieces using forks or a meat shredder, then return it to the soup, stirring gently to combine.
Taste the soup and season with salt and freshly ground pepper to enhance the flavors. Let it sit for a few minutes to meld the seasonings and slightly thicken the broth.
Ladle the steaming hot soup into bowls, making sure each serving has plenty of tender chicken and vegetables. Serve immediately, enjoying the cozy warmth and comforting aroma.
