Step 1

Turn the Instant Pot on, to the saute function and add the oil, onion, celery, and fresh garlic, and sauté 5 minutes until fragrant and tender.

Step 2

Add the remaining ingredients (except the lemon) – herbs, bay, beans, chicken breasts or thighs (leave whole), chicken stock or broth, salt and pepper. Give a good stir and set the pressure cooker to 30 minutes on high pressure. (***If using larger beans like cannellini, lima, corona, or fava, increase time by 10-15  minutes.)

Step 3

Let the pressure release (either naturally, or let it out manually) and pull the chicken meat apart using two forks, shredding. Give a good stir, taste, adjusting salt and pepper, and add a squeeze of lemon.

Step 4

Serve with fresh chopped Italian parsley, and for added richness sour cream or avocado.