Set your Instant Pot to sauté mode and let it heat up. Add the chicken pieces, skin side down, and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 3-4 minutes, then remove and set aside.
Add chopped onions, carrots, and celery to the Instant Pot. Sauté for about 5 minutes until fragrant and slightly softened, with vegetables beginning to turn translucent and edges caramelizing.
Stir in crushed garlic and cook for about 1 minute until aromatic, filling the kitchen with a fragrant smell.
Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, which add depth of flavor to the broth.
Return the seared chicken to the pot, placing it on top of the vegetables. Sprinkle with thyme and season with salt and pepper.
Secure the lid on the Instant Pot and set it to high pressure for 15 minutes. This will cook the chicken until tender and allow flavors to meld beautifully.
Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
Open the lid and check that the chicken is cooked through and tender; it should easily shred with a fork. Taste the broth and adjust salt, pepper, or herbs as needed.
Remove the chicken, shred it into bite-sized pieces, and return it to the soup for a hearty finish. Let the soup sit for a few minutes to allow flavors to meld further.
Garnish with chopped fresh parsley and serve hot, enjoying the comforting aroma and tender textures of this homemade chicken soup.
