Peel and chop the carrots and celery into bite-sized pieces, and peel and chop the onion. Mince the garlic and grate the fresh ginger, setting everything aside for easy access.
Set your Instant Pot to sauté mode. Pour in a splash of oil, then add the chopped onion, garlic, and grated ginger. Cook for about 2-3 minutes until fragrant, with the aroma filling your kitchen and the ingredients softening slightly.
Add the chopped carrots and celery to the pot. Stir well, letting the vegetables absorb the fragrant base for a minute or two.
Place the chicken breasts into the pot, then pour in the chicken broth. Lightly smash the lemongrass stalk and add it to the soup for a fresh citrus aroma.
Secure the lid on the Instant Pot and set it to high pressure for 15 minutes. As it cooks, you'll notice the broth bubbling gently and the flavors melding beautifully.
Once cooking is complete, carefully perform a quick release of pressure. Open the lid and check that the chicken is tender and shreds easily with a fork.
Remove the chicken breasts and shred them into bite-sized pieces. Discard the lemongrass stalk if desired, and return the shredded chicken to the soup.
Stir the soup well, ensuring the vegetables are tender but not mushy. The broth should be clear, aromatic, and vibrant with fresh flavors.
Taste the broth and adjust seasoning with salt if needed. Ladle the hot soup into bowls and serve immediately, enjoying the lively aroma and comforting warmth.
