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Sauté onions, celery, and garlic directly in the Instant Pot with oil.
Add remaining ingredients and cook on “pressure cook” for about 20 minutes.
Remove chicken from soup and cut into evenly diced pieces and add back into soup.
Serve immediately or store in the fridge.
Heat oil over medium/high heat in a medium skillet.
Add onion, celery and garlic and cook until translucent, about 3 minutes.
Once sauteed, add the onion and garlic to a slow cooker over high heat.
Add in all other ingredients.
Stir to combine.
Heat on high, covered, for 2-3 hours, or on low for 4-5.
Remove chicken from soup and cut into evenly diced pieces and add back into soup.
Serve immediately or store in the fridge.