Step 1: Set your Instant Pot to 'Sauté' mode. Add olive oil. Once hot, add diced onions, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally.
Step 2: Press 'Cancel' to turn off the Sauté function. Add the chicken, potatoes, minced garlic, bay leaves, dried thyme, and dried rosemary to the pot. Pour in the chicken broth.
Step 3: Secure the lid on your Instant Pot and ensure the sealing valve is in the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') and set the time to 10 minutes for chicken breasts or 12 minutes for chicken thighs.
Step 4: Once the cooking cycle is complete, allow for a 5-minute Natural Release, then carefully turn the sealing valve to the 'Venting' position for a Quick Release of any remaining pressure.
Step 5: Carefully remove the lid. Take out the chicken and shred it using two forks. Discard the bay leaves.
Step 6: Return the shredded chicken to the pot. Add frozen peas (or other quick-cooking vegetables like corn or chopped green beans). Stir well.
Step 7: Set the Instant Pot back to 'Sauté' mode (or use 'Keep Warm') and let the soup simmer for another 3-5 minutes, or until the added vegetables are tender-crisp.
Step 8: Season the soup generously with salt and black pepper to taste. Ladle into bowls, garnish with fresh parsley or dill, and serve hot.