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