Set the instant pot to saute mode then add the olive oil. When it’s hot and shimmering, add the onion, carrots and celery and cook until softened, 3-4 minutes. Add the garlic and cook, stirring frequently, for 1-2 minutes.

While the veggies are cooking, season the chicken breast on both sides with salt and pepper. Push the veggies to one side and add the chicken breast to the pot and sear on each side for a few minutes until lightly golden brown and the outsides of the chicken start to turn white. It doesn't have to be cooked all the way through. Stir the veggies periodically while the chicken sears.

Cancel the saute mode then add the chicken broth, lemon juice, bay leaves, thyme, dill, oregano, salt and rice to the instant pot and stir to combine so the chicken is submerged in the liquid. Close the lid of the instant pot and set the vent to sealing. Pressure cook on high for 7 minutes. It will take 10-15 minutes to come to pressure before it starts counting down. When the time is up let it naturally release (do nothing) for 5 minutes then switch the valve to “venting” to let any additional pressure out. From start to finish this will take about 22 minutes.

Open the lid and remove the bay leaves and discard, then remove the chicken breast to a cutting board. Shred the chicken then place it back in the soup and stir. Serve immediately and top with fresh chopped parsley.